Fresh corn on the cob. There’s nothing like it and it’s in season. When selecting corn on the cob, look for silks that are fresh and golden. Peel back the husk a bit and pierce a kernel with your nail – it should be nice and juicy!
Enjoy your corn on the cob by removing the husk and silks and then boiling it in salted water for 3-5 minutes. Or, grill your corn on the cob along with the rest of dinner. After removing the husk and silks, rub the cob with olive oil, sprinkle it with salt and pepper, and then wrap it in aluminum foil. Put the cob on the grill and turn it occasionally, for about 15 minutes.
This Fresh Corn Salad is simple and delicious in an “I’m-so-fresh-you-should-enjoy-me-plain” sort of way. Sweet corn gets paired up with red and yellow peppers, cilantro, red onion, and a simple dressing. It makes a wonderful addition to any picnic, or a colorful side for grilled meats and vegetables.
Check out the archives from last summer for more fresh, seasonal salads including Stone Fruit Salad and Watermelon Tomato Salad. Enjoy!
