You don’t need a recipe, just plenty of fresh corn and a few great mix-ins.
notOur reasoning is simple: Corn salads are a summer classic. The jumble of sweet corn, crisp herbs, and lime-y dressing always feels sunny and bright. But that doesn’t mean we’re making the exact same recipe on repeat through Labor Day. That would get old. Instead, senior food editor6 ears charred corn + ½ cup toasted nuts + 1 cup fresh herbs + 3 oz. crumbly cheese + ⅓ cup fresh citrus juice or vinegar.
Start by grilling your corn over medium-high heat until a good amount of char develops, but keep the husks on to keep the kernels protected and moist. Wait a few minutes before shucking so you don’t burn your fingers, then cut the kernels into a big bowl along with your chosen mix-ins. The idea is to riff with whatever you have on hand, whether you’re cooking in a vacation house with a limited pantry or working with a major farmers’ market haul.
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