Fresh corn salad is integral to summer. Pack it up for a potluck or serve it at a backyard BBQ or alongside fish tacos with a creamy hot sauce after a beach day—this classic summer side dish is always welcome at the table. You don’t even need several recipes on hand, just this highly adaptable one from former BA food editor Andy Baraghani.
Consider this delicious salad a road map where you get to choose your own adventure. To play off the sweetness of the corn, you’ll want a splash of acid, like citrus juice or vinegar (rice vinegar, sherry vinegar, or apple cider vinegar all work here); a hit of heat from a serrano pepper, chili powder, crushed red pepper flakes, or black pepper; and salty bite from feta cheese, Cotija, or Parmesan. Plus, soft herbs like cilantro, mint, or fresh basil.
Toasted nuts add extra texture, so start by roasting some to bring out their flavor. Once they’re in the oven, prepare your grill. You want to leave the husks on when grilling the corn so the kernels retain moisture but still take on some char. To avoid burning your fingers, let the ears cool slightly before slicing off the sweet corn kernels. (Reserve the shucked corncobs to make a summery broth).
While this formula works well, you can take some liberties if you like: Add black beans or extra veggies like halved cherry tomatoes, thinly sliced red bell pepper, or diced red onions. There’s no need to refrigerate this grilled corn salad; it’s best at room temperature or still warm.
