Corn on the Cob: The Good, the Bad, the Recipes

Quick and Easy Corn Recipes

Summer Corn Salad
From Barefoot Contessa
This dish is gluten, dairy and soy free, vegan and the perfect 15-minute side dish.

5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

In a large pot of boiling salted water, cook corn for 3 minutes. Drain. When the corn is cool, cut the kernels off the cob. Combine the kernels with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Enjoy!

Grilled Corn Salad
From Love and Lemons
This salad is gluten, dairy and soy free, veg/vegan.

3 ears of grilled corn on the cob
1 red pepper, diced
1 green pepper, diced
½ small cucumber, diced
2 ripe peaches, pitted and diced
1 small avocado, pitted and diced
8 basil leaves, thinly sliced
juice of 1 lime, plus lime wedges for serving

Serve with Chile Lime Dressing (this makes extra)
¼ cup Sir Kensington’s Avocado Oil Mayo
1 tablespoon olive oil
¼ cup chopped cilantro, including stems
1 tablespoon fresh lime juice
⅓ serrano chili, plus more to taste (optional)
pinch of garlic powder
pinch of onion powder
sea salt

Make the dressing in the food processor: Chop avocado, mayo, olive oil, cilantro, lime, chili, spices. Next cut corn off the kernels and add pepper, cucumber, peaches, avocado, basil and lime juice. Slice the kernels off the grilled corn into a large bowl. Add red pepper, green pepper, cucumber, peaches, avocado, basil, lime juice, a few pinches of salt, and toss. Top with dressing. Enjoy!