Corn. Come summer – it’s everywhere. It’s at the Jewel, the market, your neighbors bbq, the bottom drawer of your fridge sitting in a bag and yet no matter how many times you eat it, some how it keeps showing up again and again even when you don’t want it to. Like an ex – except much tastier (right?) and less panic inducing.
I used to keep things real simple when it came to corn – grill it, rub the butter and salt on and bite right in. Sometimes, I would even skip the grilling part. Yep, i’d eat raw corn. Is that weird? I promise you in the dead of summer when it’s the freshest it tastes awesome – try it.
Well fast forward to meeting M I can no longer serve corn raw and/or on the cob. Remember when you were 8 and you had those super cool colored braces? Well, what did your mom or dad always do for you with your corn…cut it off the cob, right? M got so accustomed to that luxury that we still have to do that in our household even at 32 (his age not mine), so that’s when I came up with grilled corn salad.
This recipe is suuuuuuper flexible. I throw in different options based on what I have and what’s freshest. I’m showing my favorite combination, but feel free to play with it. Add some black beans or use thinly sliced scallions…really, the sky is the limit with this one.
- 2 ears of corn, husked and peeled
- olive oil
- salt & pepper
- dab of butter
- 1/4 cup red onion, minced
- cherry tomatoes, halved
- haas avocado, diced
- palmful of fresh cilantro, chopped
- Heat grill to medium heat.
- Brush the ears of corn with olive oil. Rotate on the grill until lightly charred all over.
- Cut corn off the cob and season with salt & pepper. Mix in butter until melted. Toss with remaining ingredients.
Ok, this is way better than raw corn. But if you’re in a pinch I promise it’s good.