Summer is almost over and Jason and I have yet to go to the beach or a local festival. So we are both looking forward to an 11-day tour of Spain at the end of September. You have no idea how excited we are – it’s been three years since our last long vacation. Until then, I’ll be savoring the season by stuffing myself with corn.
There are countless ways to prepare this vegetable: You can boil, microwave or sauté it – the list goes on. Lately, however, I’ve been enjoying it raw. The kernels add a sweet and refreshing crunch to waffles, tacos and salads.
To add a subtle smoky flavor, I like to grill shucked ears of corn. Once charred, you can slather them with butter or shave the kernels off the cobs and make this grilled corn salad, seasoned with red onion, fresh basil, vinegar and olive oil. It comes together quickly and pairs well with many things – chicken, fish, tortilla chips, you name it.
Recipe adapted from Food Network.
- 2 ears corn
- 1½ tablespoons apple cider vinegar
- 1½ tablespoons olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup finely diced red onion
- ¼ cup chiffonade of fresh basil
- Heat a grill pan over medium-high heat. Place corn in the pan and cook, turning occasionally, until grill marks are visible, 8-10 minutes. Remove from heat and set aside. When cool enough to handle, use a sharp knife to shave off kernels from corn cobs.
- In a large bowl, combine the apple cider vinegar, olive oil, salt and pepper; whisk until emulsified. Add corn kernels, onion and basil; stir to combine. Serve cold or at room temperature.
