Grilled Corn & Herb Salad & Cucumber Pineapple Salsa

Fresh, light, and tasty for summer! Check out some of my favorite summer sides that I shared with Mass Appeal. 

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Grilled Corn and Herb Salad 
6 ears of corn, shucked
1 granny smith apple, finely diced
3 tbs. chives, chopped
2 tbs. tarragon, chopped
1 shallot, finely diced
3 tbs. apple cider vinegar
1 tbs. dijon mustard
1/3 cup olive oil, plus some to drizzle on the corn for grilling
Salt and Pepper to taste
Optional: 2 tbs. chopped parsley and chopped almonds

Preheat a grill pan to medium high. Drizzle corn with olive oil and place on the grill, turn until lightly charred. Remove from grill and cut the kernels off the cob. (Make sure it is cool to the touch.) In bowl whisk together the remaining ingredients in about a 1/3 cup of olive oil to create a vinaigrette. Adjust seasoning before tossing with the salad.

Cucumber Pineapple Salsa 
1 seedless cucumber, diced 
½ cup diced pineapple
1 jalapeno diced, seeds and ribs removed 
2 tbs. red onion, chopped
2 tbs. cilantro, chopped
2 tbs. mint, chopped
¼ tsp. cumin
½ lime, zested and juiced
Salt and Pepper to taste

In a mixing bowl add in the chopped red onion and lime juice let sit for 5 minutes. While the red onion is sitting chop all the other ingredients and add to the bowl. Season with salt/pepper to taste and mix gently. The salsa can be served immediately but is best if chilled for at least an hour. Serve with your favorite tortilla chips.