Summer means sweet corn. It also means sitting outside on the back porch, drinking beer, and grilling. Picnics on the beach, lunch dates on islands, and evening potlucks are also summertime celebrations. At least they are here in Maine.
This recipe combines all those wonderful things (sweet corn, grill, picnics and potlucks) into one beautiful bowl of corn salad. The dressing, a greek yogurt-lime-sriracha mixture, keeps the salad light and offers a nice balance to the sweet corn. If you want more sweetness, I recommend adding a touch of honey to the dressing. What else? The green onions and cilantro brighten it up with a pungent crunch, something I love in just about everything I eat (though I am one of those people who is genetically predisposed to think cilantro tastes like dish soap). And then there’s the tomatoes and sweet peppers that lend a subtle sweet-factor and textural component that really does go a long way.
It’s a salad! Add whatever you want to it! Experiment away!
- 4 ears of sweet corn
- Grapeseed oil to coat corn
- 1 pint cherry tomatoes, halved
- 4 green onions, chopped
- 4 pickled cherry peppers, chopped
- ¼ bunch of fresh cilantro, finely chopped
- 1 cup 2% plain greek yogurt
- juice from a lime
- healthy squeeze of Sriracha
- salt and pepper to taste
- Feta and cilantro to garnish
- Shuck the corn and remove the husks and silk threads from the top.
- Coat corn with Grapeseed oil or cooking spray.
- Place ears over medium-high heat on a charcoal or gas grill.
- Cook, rotating every 3-4 minutes, for about 20 minutes or until the ears of corn are evenly charred. I tend to over-char, so grill the corn to your liking. Remove from heat and let cool completely.
- In a medium sized bowl, mix yogurt, lime juice, Sriracha, and salt and pepper. Taste and add more seasoning as desired. If the dressing is too tart for your taste, add a small bit of honey.
- Add tomatoes, green onions, cilantro, and cherry peppers to the bowl with the dressing.
- With a sharp knife, cut corn kernels from the corn cob, moving from top to bottom, over the bowl.
- Stir everything to coat with dressing.
- Like most salads of this variety, the longer this sits, the better.
- Garnish with feta and more cilantro. Serve as a side or with tortilla chips as an appetizer.