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Grilled Corn and Pastrami Salad Recipe

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This recipe for Grilled Corn and Pastrami Salad is from A Taste of Tamarack 3, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 ears corn, husks removed
6 oz. sliced pastrami
1 c. cherry tomatoes, halved
½ red onion or 1 large shallot, finely diced
1 avocado, diced

Dressing:
½ c. mayo
1 T. mustard
1 T. lemon juice
1 t. garlic powder
½ t. kosher salt, or more, to taste
1 t. sugar or Splenda, optional

Directions:
Directions:
Grill the corn and pastrami over a medium-high flame for about 8-10 minutes for the corn and about 5-7 minutes for the pastrami, flipping both halfway through.
Remove from grill and set aside to cool.
The corn should be slightly browned on the outside, and the pastrami should be just starting to get crispy.
When cooled, cut the kernels off of the corn and place them in a large bowl.
Cut the pastrami in slices and add to the bowl as well.
Add the tomatoes, avocado, and shallot/onion.
Combine all dressing ingredients in a small bowl.
Pour dressing over salad and too to coat evenly.
Enjoy!

To prepare ahead of time:
Combine all salad ingredients, prepare dressing separately, and mix them together just before serving.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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