The chef of the Hyatt Regency Hill Country Resort prepares this Southwestern-style barbecue salad in the restaurant as well as for catered events at the sprawling resort northwest of San Antonio. This recipe was contributed to our Texas Barbecue book.
BBQ Corn Salad Recipe
Ingredients
- 10 husked ears of corn
- 2 cups corn oil
- 3 cups barbecue sauce (your choice)
- 2 red bell peppers, diced small
- 2 green bell peppers, diced small
- 1 red onion, diced small
- 1 pound cactus leaves, julienned
- 1/4 cup fresh lime juice
- 1 tablespoon chopped garlic
- 1/4 cup balsamic vinegar
- 2 bunches cilantro, chopped
Instructions
- Cook corn by first rubbing it with 1-3/4 cups corn oil and then placing it on a prepared grill over charcoal or mesquite.
- While corn is cooking to a golden brown, baste with up to 2 cups barbecue sauce and turn continuously to avoid burning.
- Remove corn from grill and allow to cool.
- In a large bowl, combine bell peppers, onion, cactus leaves, lime juice, and garlic.
- When corn has cooled, remove kernels from each cob with a knife.
- Add corn to bell pepper mixture and stir in remaining 1/4 cup corn oil, balsamic vinegar, chopped cilantro, and remaining 1 cup barbecue sauce.
- Chill and serve.
Serves 16 - 20
Top photo courtesy Hyatt Regency Hill Country Resort and Spa