Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 4-5
I love all things corn! From grilled corn to corn fritters to cornbread, I'm all about this sweet summer vegetable. One of my favorite ways to eat it is tossed into a salad where it can really shine. It's so versatile and goes with just about anything. There are a few ways to make the salad below!
Pros: super easy to make, cook the corn on the grill or in the microwave
Cons: none unless you hate cilantro
Ingredients:
5 cobs of corn
1/2 bundle of chopped cilantro
1 tablespoon of good olive oil
2 teaspoons of homemade mayo OR 1 avocado
1/4 teaspoon of salt
1 lemon
1 deseeded chopped jalapeno (optional)
Cook your corn! For this recipe, I was feeling lazy and tossed the corn in the microwave (husks thinned down but still on) for 8 minutes. I flipped the corn cobs halfway through. If are feeling up to it, grilling (husks off) gives your corn a nice charred taste. It should take about 10-12 minutes on medium-high heat. Turn every few minutes for an even char.
Use a knife to cut the kernels off the cob.
Toss your corn with your cilantro, jalapeño, olive oil, salt, and the juice of one lemon.
I wanted the salad to be a bit creamy and love Andy's homemade mayo so I mixed in 2 teaspoons. If you want, you can use regular mayo or an avocado. You can also just skip this step.
Serve the corn salad cold!