The No-Brainer Corn Salad We’re Eating All Summer
Despite what those calendar alerts and zodiac apps would have you believe, the summer solstice is not the first “official” day of summer. That glorious occasion is marked by the first corn salad of the season, at least in our book.
Our reasoning is simple: Corn salads are a summer classic. The jumble of sweet corn, crisp herbs, and lime-y dressing always feels sunny and bright. But that doesn’t mean we’re making the exact same recipe on repeat through Labor Day. That would get old. Instead, senior food editor Andy Baraghani developed a flexible, patent-pending formula: 6 ears charred corn + ½ cup toasted nuts + 1 cup fresh herbs + 3 oz. crumbly cheese + ⅓ cup fresh citrus juice or vinegar.
Start by grilling your corn over medium-high heat until a good amount of char develops, but keep the husks on to keep the kernels protected and moist. Wait a few minutes before shucking so you don’t burn your fingers, then cut the kernels into a big bowl along with your chosen mix-ins. The idea is to riff with whatever you have on hand, whether you’re cooking in a vacation house with a limited pantry or working with a major farmers’ market haul. Just make sure you hit all of these categories:
The Nuts
We like pistachios, peanuts, and hazelnuts best, but any nut will do. We like them deeply toasted for maximum nutty flavor.
The Heat
Corn salad needs a bit of heat to play off the sweet and salty. Pack a punch with a thinly sliced serrano chile, or keep it mild with crushed red pepper flakes or black pepper.
The Cheese
Slightly salty, crumbly cheese like Cotija, Parmesan, or feta holds together without dissolving or getting weird.
The Herbs
Add freshness with torn tender-stemmed cilantro, basil, or mint.
The Acid
Lime is a classic choice, but lemons, sour oranges, or even rice vinegar will do the job. Use whatever’s in your fridge, but don’t skip this step. Like a catchy summer bop, a bit of acidity brings sweet summer corn to life.
Get the recipe:
No-Brainer Corn Salad
Originally Appeared on Bon Appétit
