Grilled fresh corn, smoked turkey make succulent combo

Smoked Turkey and Grilled Corn Salad. (Washington Post photo by Daniel C. Britt)

Story by Stephanie Witt Sedgwick
(Special to the Washington Post)
Thu, Aug 9, 2012
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Smoky flavors and corn are a great mix, which is probably why corn so often accompanies classic smoked barbecue, but there’s a lighter way to combine them. Smoked turkey or chicken mixed with grilled corn makes a delicious summery salad for lunch or a light supper.

When choosing smoked chicken or turkey, look for products labeled low-sodium where available. You can also brine boneless, skinless turkey or chicken for 30 minutes, then smoke it on the grill using wood chips.

This salad can be made a day in advance.

Smoked Turkey and Grilled Corn Salad

  • 3 ears corn, husks removed
  • 8 ounces smoked boneless, skinless turkey or chicken breast, cut into 3/4-inch-long, 1/4-inch-thick matchsticks
  • 1/3 cup raisins, coarsely chopped
  • 1 medium carrot, grated (2 ounces, 1/2 cup grated)
  • 4 or 5 large scallions, white and light-green parts, finely chopped (about 1/2 cup)
  • 3 tablespoons finely chopped parsley
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon-style mustard
  • 2 tablespoons olive oil
  • Salt
  • Freshly ground black pepper

Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 to 5 seconds.

Rinse the ears of corn and wrap them individually, still damp, in aluminum foil. Transfer to the grill, cover and cook for 20 to 25 minutes, rotating the packets every 5 to 7 minutes, until each ear is tender and lightly browned in some areas. Allow the corn to cool in the foil for 10 minutes, then unwrap it. When the ears are cool enough to handle, cut the kernels from the cobs. Discard the cobs and transfer the kernels to a large bowl. Add the turkey, raisins, carrot, scallions and parsley.

Whisk together the vinegar, honey, mustard and oil in a bowl to form an emulsified dressing. Season with salt and pepper to taste. Pour over the turkey mixture and toss to combine. Taste, and adjust the seasoning as needed. Let the salad sit for at least 15 minutes before serving, or refrigerate until ready to serve. Makes 4 1/2 to 5 cups (6 servings).

Per serving: 180 calories, 13 grams protein, 20 grams carbohydrates, 7 grams fat, 1 gram saturated fat, 25 milligrams cholesterol, 100 milligrams sodium, 2 grams dietary fiber, 10 grams sugar

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