It’s time for Corn Salad!

When you're tired of corn on the cob

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I have a really easy recipe for you today! This corn salad is just perfect for right now, when we don’t want to do too much cooking and the abundance and quality of fresh produce doesn’t warrant it! Most of the time, I’m happy to just eat my corn on the cob, simply steamed, without so much as a pat of butter to distract from the juicy sweet kernels, but with SO MUCH fresh corn around, I’ll bet you could use a few other ideas for what to do with it.

Sometimes I want a little more than just plain corn on the cob, or I need something to bring to a gathering, or have a make-ahead dish ready for lunch or dinner guests. The recipe for this corn salad goes really well with anything you can grill—think shrimp, flank steak, or any kind of chicken.

Corn Tips:

• If possible, buy corn the day you’re going to use it. The sugars in corn start turning starchy as soon as it’s picked, so for the sweetest, juiciest experience, buy it fresh and always at a farm stand or farmer’s market instead of the supermarket, if you can.

• Don’t peel the corn to see if it’s good. Farmers hate this and most have requested that people refrain from doing it due to Covid. Look for heavy, full ears, and buy an extra ear or two in case there are any duds. 

• Store corn in the refrigerator until ready to cook (even if it’s later the same day). Or keep it in a cooler if you have a lot. 

• To cut corn off the cob, whether before or after it’s cooked, I’ve found that the best way is to stand the cob on the wider end, trimmed if necessary to make it flat and stable, in the center of a wide, shallow wooden salad bowl. Cut straight down using a sharp chef’s knife. The wooden bowl makes a soft landing for your knife, and the bowl catches any errant kernels. Turn the cob until you’ve removed all the kernels, which usually takes four cuts.

• Save the cobs (you can even freeze them) to make a flavorful corn stock for chowder. Here’s a recipe!

Corn Stock

Makes 6 cups

Like any other stock, you can alter the flavor slightly with the ingredients you add. Yellow onion skins will help to give it a golden color, so throw those in. If you have a Parmesan rind around, add it, as it will add some richness and depth of flavor.

4 corn cobs
20 black peppercorns
1 sprig thyme
1 sprig parsley
1 large garlic clove, smashed
1 small onion, quartered
1 bay leaf

Place all of the ingredients in a large saucepan. Add 10 cups of water and bring to a boil. Reduce to a simmer and cook 1-1½  hours. Let cool slightly before straining. Discard solids and chill stock if not using right away. Store in the refrigerator for up to four days or in the freezer for 6 months.

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PS - I wanted to remind you that all of the recipes in my newsletters live permanently here. You can also scroll through public recipes on my site or keep up with me on Instagram. Or better yet, you can support me by ordering my book, Open Kitchen.

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Grilled Corn Salad

Click here for a printable version

Serves 4 to 6

This corn salad is zingy and fresh tasting. Look for a creamy feta, like Bulgarian, rather than a very dry one. Adjust the amount of serrano or jalapeño to your taste, slicing them as thinly as possible, which helps distribute the heat more evenly as you are eating the salad. I like the way the “lunchbox peppers” look in this salad, but regular bell peppers work too!

3 tablespoons olive oil, divided
4 ears corn on the cob, shucked
1 tablespoon thinly sliced serrano or jalapeño, or to taste 
4 scallions, thinly sliced
½ cup cilantro leaves, loosely packed, plus more for garnish
1 cup sliced tri-color mini bell peppers, seeds removed
3 ounces feta cheese, crumbled 
2 tablespoons fresh lime juice
½ teaspoon kosher salt
Black pepper to taste
1 tablespoon snipped chives

1. Brush corn with 1 tablespoon olive oil. Grill on high heat for 8-10 minutes, turning occasionally until lightly charred on all sides. When cool enough to handle, cut kernels from cobs and place in a medium bowl. Add serrano or jalapeño, scallions, cilantro, peppers, and feta. 

2. In a small bowl, whisk together lime juice, remaining 2 tablespoons olive oil, and salt. Season to taste with black pepper. Pour over corn mixture and toss to combine. Transfer to a serving dish, sprinkle chives over top, garnish with cilantro, and serve.