Prep Time: 20 min
Cook Time: 5 min
Servings: 4 (side dish)
As summer comes to its peak, it brings along with it an abundance of goodness including sweet corn! 🌽
Last night we enjoyed the most perfect Chilliwack corn (thanks to my bestie), which really needs nothing else to make it mouth watering. But I will say my kiddos love it with a generous spoon of butter that melts and drips and feels just like summer should.
If you want to get a bit creative, I love to shuck the kernels from the cob and turn it into this delicious sweet and spicy charred corn salad. Perfect warm or cold, and of course with a generous shave of manchego or feta cheese!
5 ears of fresh corn
1 Jalapeño pepper – deseeded and cut into small pieces
1/2 red onion – thinly sliced
2 teaspoons extra virgin olive oil
1/2 teaspoon sea salt + freshly ground black pepper
1 large avocado – cut into small dice
1/2 cup cherry tomatoes – halved or quartered
1 handful fresh basil and mint leaves – roughly torn
Juice of a medium lime – plus lime wedges for serving
1/2 teaspoon honey
1 teaspoon cayenne pepper
1/4 cup extra virgin olive oil
01. Shuck the corn and remove the silks. add them to a medium sized bowl. Add the diced jalapeño and sliced red onion. Toss with 2 tablespoons of olive oil, salt and pepper.
02. Transfer the corn mixture to a hot skillet with a couple tbsp butter. Cook on medium heat, shaking the pan a few times, or until charred in spots, but be mindful to not overcook.
03. To make the lime vinaigrette, whisk together lime, honey, and cayenne. Slowly drizzle in the extra virgin olive oil, whisking until emulsified.
04. Transfer the corn to a serving plate. Add the diced avocados, cherry tomatoes, mint and basil, and drizzle in the lime vinaigrette, a few teaspoons at a time. Toss and taste for seasoning.
Serve with lime wedges and favourite dipping chips. Store in an airtight container for up to 2 weeks. Enjoy!