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
ears corn, shucked
extra-virgin olive oil, divided
Zest and juice of 1 lime
small clove garlic, finely grated
kosher salt
ground black pepper
small red bell pepper, seeds and ribs removed, finely chopped
avocado, finely chopped
small red onion, peeled, thinly sliced
small jalapeño, thinly sliced, seeds and ribs removed if desired
crema
chopped fresh basil