This recipe is a great example of Cooking Forward, one of my favorite techniques in which tonight’s meal gets transformed into something entirely different tomorrow.  Since this recipe is Part II, it’s tomorrow (meaning you will have already have to have made Part I, Grilled Mexican Style Corn, before you will be able to make this salad from the leftovers, or as I like to call it “Forward Food.”  Go ahead, click on the Mexican Style Grilled Corn recipe and make that first, we’ll wait.  Then come back here to make this wonderful salad where sweet summer corn gets a taste of smoke from the grill before blending with fresh veggies and a citrus dressing for a great summer side dish.  You can make this salad up to 2 days ahead of time, keep chilled until ready to eat.
(Read more about Cooking Forward in general here.)

Makes About 6 cups

Salad
4 ears grilled Mexican style corn
About 2 tablespoons olive oil
2 large ripe tomatoes, seeded and finely chopped
1/2 large red, yellow, or orange bell pepper, finely chopped
1 large jalapeno pepper, cored, seeded, and minced
2 large green onions, white and green parts, finely chopped
1/3 cup packed finely chopped cilantro

Dressing
1/4 cup lemon or lime juice
1/4 teaspoon minced garlic
1 teaspoon sugar
1/8 teaspoon cayenne, more to taste (optional)
3/4 teaspoon dried oregano
1/3 cup olive oil
Salt and pepper to taste

Use a sharp knife to cut the grilled corn kernels from the cob into a large bowl. Add the tomatoes, bell pepper, jalapeno, green onions, and cilantro and toss to mix.

Place lemon or lime juice, garlic, sugar, cayenne, if using, oregano, and olive oil in a blender or food processor and process until mixed and emulsified. Alternately, whisk ingredients in a medium bowl until emulsified. Pour dressing over salad and toss to mix and coat.  Season to taste with salt and pepper.

Serve immediately or chill. Store leftovers up to 2 days in the refrigerator.