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To both maximize his grill and take full advantage of summer’s exceptional produce, chef Dan Kluger combines grilled corn, grilled scallions and grilled chicken in a bright, spicy jalapeño-lime vinaigrette. Slideshow:  Summer Salads 

August 2014


Credit: © Con Poulos

Recipe Summary test

1 hr


Jalapeño-Lime Dressing
Jalapeño-Lime Dressing
Jalapeño-Lime Dressing
Jalapeño-Lime Dressing
Jalapeño-Lime Dressing


Make the Dressing
  • In a bowl, whisk all of the ingredients.

Make the Salad
  • Light a grill. Remove all but the last layer of green husk from the corn. In a bowl, soak the corn in water for 10 minutes, then drain.

  • In a bowl, toss the scallions with 2 tablespoons of the oil; season with salt and pepper. In another bowl, coat the chicken with the remaining 2 tablespoons of oil and the rosemary; season with salt and pepper.

  • Grill the corn, scallions and chicken over moderate heat, turning occasionally, until the corn and scallions are lightly charred and the chicken is cooked through, 5 minutes for the scallions and 15 minutes for the corn and chicken. Let the chicken rest for 5 minutes, then thinly slice across the grain.

  • Chop the scallions into 1-inch pieces. Remove the husks and cut the corn kernels off of the cobs. Transfer the scallions and corn to a large bowl; add the tomatoes, basil and half of the dressing and toss. Transfer the salad to a platter. Top with the chicken and garnish with chives and lime zest. Serve the remaining dressing at the table.

Suggested Pairing

Dry, lime-scented Australian Riesling.