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Sweet summer corn begs to be mixed with a splash of acid, a touch of heat, salty cheese, and toasty nuts for texture. This recipe is definitely a choose-your-own-adventure. Use whatever you like or have on hand!
Fresh corn salad is integral to summer. Pack it up for a potluck or serve it at a backyard BBQ or alongsideafter a beach day—this classic summer side dish is always welcome at the table.
You don’t even need several recipes on hand, just this highly adaptable one from former BA food editor Consider this delicious salad a road map where you get to choose your own adventure. To play off the sweetness of the corn, you’ll want a splash of acid, like citrus juice or vinegar ; a hit of heat from a serrano pepper, chili powder, crushed red pepper flakes, or black pepper; and salty bite from feta cheese, Cotija, or Parmesan.
Plus, soft herbs like cilantro, mint, or fresh basil. Toasted nuts add extra texture, so start by roasting some to bring out their flavor. Once they’re in the oven, prepare your grill. You want to leave the husks on when grilling the corn so the kernels retain moisture but still take on some char.
To avoid burning your fingers, let the ears cool slightly before slicing off the sweet corn kernels. . While this formula works well, you can take some liberties if you like: Add black beans or extra veggies like halved cherry tomatoes, thinly sliced red bell pepper, or diced red onions.
There’s no need to refrigerate this grilled corn salad; it’s best at room temperature or still warm.1 serrano chile, thinly sliced, or 1 tsp. fresh ground black pepper or mild red pepper flakes⅓ cup fresh citrus juice or vinegarPreheat oven to 350°. Toast nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 6–10 minutes, depending on the nut you choose. Let cool; coarsely chop. Prepare a grill for medium-high heat.
Grill corn, turning occasionally, until husks are charred in most spots, 16–20 minutes. Transfer to a platter and let sit until cool enough to handle. Shuck corn and remove kernels . Toss nuts, corn, chile or pepper, herb, citrus juice or vinegar, and cheese in a large bowl to combine.
Drizzle oil over and season with salt; toss again. A luxuriously creamy and bright dressing made with aquafaba, miso, and crunchy poppy seeds makes a star out of summer produce. An accidental recipe yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans. Subtly sweet and extra crunchy Asian pears star in this bright salad you’ll want alongside every rich and meaty dish you’re serving this holiday season.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
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Corn Serrano Chile Hazelnut Pistachio Cotija Feta Summer Quick Easy Side Gluten Free Vegetarian Grilling Lunch Dinner Bon Appétit
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