If you love corn, then there is no substitute for farm-fresh summer cobs. It's crunchy, sweet, and requires only the bare minimum of cooking. Slather it with butter, salt and pepper, and maybe a touch of Parmesan cheese or some crushed red pepper flakes and nibble away on ear after ear of the warm-weather staple.
And if you're already firing up the grill—since all summer food tastes better grilled—then just go ahead and toss some ears of corn on there as well. You can leave them in their husks if you prefer, but we love the charred marks and smoky flavor of the corn cooking directly on the grill.
If you've already grilled up a whole batch and have a few ears of grilled corn sitting around, this salad is the perfect use for the leftovers. Remove the kernels with a sharp knife and toss them in a bowl with cherry tomatoes, diced red onion, bell pepper, plenty of fresh parsley, and a delicious creamy mustard vinaigrette. It makes a great side dish for grilled meats or a simple lunch on its own. In fact, it's so good that you don't even have to hope for leftover corn. Grill a few ears of corn especially to make this salad—it's completely worth it.
- For the Salad:
- 4 large ears fresh sweet corn
- 1 tablespoon olive oil (or canola oil)
- 1/2 small red onion
- 1 cup cherry or grape tomatoes
- 1 cup bell peppers (any color)
- 1/4 cup fresh parsley
- For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice (freshly squeezed, or lime juice)
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- Salt and ground black pepper (to taste)
Gather the ingredients.
Preheat a gas or charcoal grill or a grill pan on the stovetop. Remove the silk from the ears of corn, brush them with the olive or canola oil, and grill for about 15 minutes, rotating the ears periodically for even cooking. Set aside until cool enough to handle.
Peel and dice the red onion. Rinse, dry, and halve or quarter the tomatoes. Rinse, dry, and dice the bell pepper. Chop the fresh parsley and add all the ingredients to a large bowl.
When the corn is cool enough to handle, use a sharp knife to cut the kernels off the cobs. Add them to the bowl with the red onion, tomatoes, bell peppers, and parsley.
In a separate bowl, whisk together the olive oil, freshly squeezed lemon or lime juice, Dijon mustard, and mayonnaise. Season with salt and ground black pepper to taste. Pour the dressing over the vegetables and toss to combine.