Now's about the time of year when local corn is at its best. So of course, while corn-on-the-cob is always a good bet, there are reasons to cut the kernels off the cob too:
- your child or grandchild wears braces
- your parent or grandparent wears dentures
- you hate the mess and fussiness of eating corn-on-the-cob
- you've had your fill of corn-on-the-cob
- you want a pretty dish to go with whatever else you're serving
Here's what to do: salad. Like this easy one:
Grilled Corn Salad
- 2 cups grilled or otherwise cooked corn kernels (about 2 large ears of corn)*
- 1 cup cut up grape or cherry tomatoes
- 1/4 cup chopped red onion
- 3 tablespoons chopped fresh parsley
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped chili pepper, optional
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- salt and freshly ground black pepper to taste
Place the corn kernels, tomatoes, red onion, parsley, thyme and chili pepper, if used, in a bowl and toss the ingredients to distribute them evenly. Pour in the olive oil and toss the ingredients to coat them with the oil. Pour in the wine vinegar and toss. Sprinkle with salt and pepper, toss and let stand for about 15 minutes before serving.
*You can also use raw corn kernels
Makes 4-6 servings