WE RESPECT YOUR RIGHT TO MAKE FIESTA CORN SALAD ANY TIME—NO CELEBRATION NECESSARY

When corn is in season, it’s a crime to not eat as much of it as possible. It’s divine boiled and slathered with butter and salt, but if the goal is to eat your weight in corn all summer, you’ll need more recipes for inspiration. If you’ve got the grill fired up for burgers, steaks, or chicken, then it’s the perfect time for this corn salad.

It's simple: Cook a few ears of corn on the grill to give the kernels a little color and a bit of charred flavor. Toss the corn and finely chopped bell pepper with creamy avocado, then add red onion and jalapeño for a little kick. Finish it all off with a drizzle of crema and a showering of fresh herbs, and you've got an easy BBQ side on your hands ready to serve up all summer long.

Tip: After the corn comes off the grill, let it cool, then use one of our favorite tricks for getting the kernels off the cobs. Stand each cob upright on a baking sheet and carefully slice straight down. The pan will corral the kernels, so they won’t fly all over the place.

Think of this recipe as a starting place and customize it to fit your taste. Creamy, tangy Mexican crema is great here, but if you can’t find it, you can thin crème fraîche or sour cream with a bit of lime juice. If you like things spicy, thinly slice the whole jalapeño and add it to the salad. Looking for a milder flavor? Cut the pepper open and remove and discard the seeds and ribs before you slice it up.

Have you made this yet? Let us know how it went in the comments below!

Yields: 4-6 servings

Prep Time: 10 mins

Total Time: 20 mins

Ingredients

  • 6

    ears corn, shucked

  • 3 tbsp.

    extra-virgin olive oil, divided

  • Zest and juice of 1 lime

  • 1

    small clove garlic, finely grated

  • 1 tsp.

    kosher salt

  • 1/4 tsp.

    ground black pepper

  • 1

    small red bell pepper, seeds and ribs removed, finely chopped

  • 1

    avocado, finely chopped

  • 1/2

    small red onion, peeled, thinly sliced

  • 1

    small jalapeño, thinly sliced, seeds and ribs removed if desired

  • 2 tbsp.

    crema

  • 2 tbsp.

    chopped fresh basil

Directions

  1. Prepare a grill for high heat; heat 5 minutes (or heat a grill pan over high heat). Brush corn with 1 tablespoon oil. Grill, turning occasionally, until kernels are browned in spots, about 4 minutes. Transfer corn to a cutting board and let cool slightly.
  2. In a large bowl, whisk lime zest and juice, garlic, salt, pepper, and remaining 2 tablespoons oil.
  3. Carefully cut corn kernels off cobs. Add corn and bell pepper to bowl; toss to coat with dressing. Add avocado, onion, and jalapeño and gently stir to combine.
  4. Drizzle with crema and top with basil.

Related Video: Tomato Salad

2023-06-01T15:12:34Z dg43tfdfdgfd