My family’s weekday (and evening) calendar is a cacophony of outside obligations, but on weekends, my people shift their focus to our favorite activity: fighting over the barbecue grill.
Dear Husband Bob and our teenage sons enthusiastically grill red meat, white meat, and red and white meat kebabs until the dying embers warm their last kielbasa. And my veggie-focused daughter and I? Around 15 minutes before dinner is served, we elbow our way to the Weber and throw down a few ears of corn. Because, friends, unlike the military-esque strategic planning that goes into the men’s meatapalooza, my insanely delicious grilled corn salad lets me bring summer flavor to the table without breaking a sweat.
Start with the corn. Choose the freshest yellow, white or bicolor corn that you can find. Unlike recipes that require you to plan in advance and soak the ears in water, we’re just going to peel and discard the husks. While you’re at it, tear off the silky threads that cling to the kernels.
I have yet to encounter the ear of corn that sticks to the grill, so, in my opinion, there's no need to brush the corn with oil before grilling. However, I know some grill masters (Dear Husband Bob being one of them) who insist on oiling their food preventatively. If that's your situation, keep the fat and calories away by giving the grill grate a quick blast of cooking spray before lighting the charcoal or gas.
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Place the naked corn on the grill, directly over the fire, and watch the magic happen. Turn the ears every 30 seconds or so, because the kernels will brown quickly. The entire cook time is only a few minutes, so you don’t have to be vigilant for long. When your corn is golden, complete with charred marks and nearly popping kernels, remove the corn from the grill and let it cool enough to touch.
You can stop right here and enjoy your grilled corn on the cob. All of that charring makes the corn taste smoky and sweet, with zero need for added salt or butter. But if you have a modicum of self-control, I promise my grilled corn salad is worth the additional few minutes of easy prep time.
Slice off one tip at the end of the cob, so that you have an even surface to hold against your cutting board. The flat end helps prevent the cob from slipping while you’re cutting the kernels away. I prefer to use a serrated steak knife, but any sharp knife will do. Toss your kernels into a serving bowl and add your favorite summer veggies to lighten and brighten the dish. I like colorful cherry tomatoes and diced red onion; you can easily substitute (or simply add!) chopped bell pepper and green onions.
To season the salad, I took inspiration from Mexican street corn. Not the heavy crema and cotija cheese that usually coat the food truck favorite, but savory chili powder and fresh cilantro. (Substitute fresh mint if you’re a member of the cilantro-tastes-like-soap club.) And then I shower the whole thing with freshly squeezed lime juice. Start with a tablespoon, then taste and add more until your heart is content. I personally go overboard with the citrusy goodness, because tangy lime paired with smoky corn is a delightfully unexpected combination that’s worth cherishing. Much like carnivores and vegetarians sharing the same grill.
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