It’s still summer for a few more days, which means there is still time for another corn salad recipe. This recipe is really good and makes a surprising amount from just 6 cobs of corn. I’m not feeling terribly eloquent at the moment, so I’m going to leave it at this – it’s a tasty salad, you should try it.
Grilled Corn Salad
6 to 8 ears grilled sweet corn, cooled to a comfortable temperature
¼ of a sweet onion, peeled and finely diced
¼ of a sweet red bell pepper, seeded and finely diced
½ cup crumbled feta cheese
½ cup mayonnaise
⅓ cup fresh cilantro, coarsely chopped
juice of 1 lime, plus extra wedges for serving
½ tsp to 1 Tbsp ground chipotle pepper or chili powder
½ tsp ground cumin
salt and pepper to taste
Stand a cooled, grilled corn cob on a cutting board, flat end down. Holding the cob steady with your hand, use a sharp knife to cut the kernels away from the cob. Once you've cut away all of the kernels, use the dull, back side of the knife to scrape out any remaining juices or pulp from the corn cob. Discard the cobs.
Stir together the corn, pulp, onion, pepper, cheese, mayonnaise, cilantro, lime juice, ½ teaspoon of the ground chipotle or chili powder, cumin, salt and pepper until everything is evenly distributed. Taste and adjust with more ground chipotle or chili powder, and salt or pepper until it tastes just right. You can serve immediately or refrigerate for an hour to let the flavours meld. This is best eaten the day it is made, but I ate it 3 days later and thought it was pretty good still.