Grilled Sweet Garleek & Corn Salad with Charred Lime Vinaigrette

Serves 6-8 

Summer at its best: corn, char, and a hit of citrus. This salad is as versatile as it is vibrant. Pile it alongside grilled fish or chicken, tuck it into tacos, or toss it with pasta for a picnic-ready dish. Or, skip the formality and eat it standing at the counter, straight from the bowl. 

Ingredients

• 6-8 Sweet Garleek stalks, cleaned and trimmed

• 4 ears sweet corn, husked

• 6 tablespoons extra virgin olive oil, divided

• 3 limes, halved

• 1 cup cherry tomatoes, halved

• 1/2 cup cotija cheese, crumbled

• 1/4 cup fresh cilantro, chopped

• Salt and black pepper to taste

Heat your grill to medium-high (about 400–450°F). 

Husk four ears of sweet corn and clean and trim 6–8 stalks of Sweet Garleek. Brush the vegetables with two tablespoons of extra virgin olive oil, then season generously with salt and black pepper. Halve three limes and set them aside.

Place the corn and Sweet Garleek on the grill. Cook the corn for 8–10 minutes, turning every few minutes until evenly charred. The Sweet Garleek will need less time—about 4–6 minutes total—turning once until tender and caramelized. While the vegetables grill, add the lime halves cut-side down and let them char for 3–4 minutes to deepen their flavor.

Once everything is off the grill, cut the kernels from the corn and chop the Sweet Garleek into 1-inch pieces.

In a small bowl, squeeze the juice from your charred limes—you should have about two tablespoons—then whisk in the remaining four tablespoons of olive oil, plus a good pinch of salt and pepper, to make the vinaigrette.

Combine the corn, Sweet Garleek, and a cup of halved cherry tomatoes in a large mixing bowl. Add a quarter cup of chopped fresh cilantro, drizzle with the charred lime vinaigrette, and toss gently to coat.

Finish with a generous sprinkle of crumbled cotija cheese. Serve warm, at room temperature, or straight from the bowl while you’re still standing next to the grill.