About midway through July, the supermarkets are overflowing with this one very special veggie: corn. You can’t beat the fact that at its peak time, you can get about 10 ears for $1. What makes it even better is that it’s so versatile, you can do just about anything with it. Custards and ice creams, salsas and corn on the cob, we incorporate it into as much as we can in the summer. Which is why this summer corn salad is the perfect side/dip to have on hand. Corn, jalapeno and cilantro give this dish a Latin-twist while feta and mayonnaise bring a creaminess to the texture and taste. The best part-you can enjoy it three ways: a salsa, a salad or a dip. Pair it with grilled chicken, throw it on top of a bed of mixed greens or enjoy with some chips as an afternoon snack. Once you learn to cook this all-purpose corn salad with our host, you’ll have a new weekly menu staple.
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Summer Corn Salad
6 large ears corn, shucked and cleaned
1 cup feta or cotija, crumbled
1 jalapeno, seeded and finely chopped
3 tbsp mayonnaise
½ cup fresh cilantro, chopped
Juice from 2 limes
1 tsp paprika
Salt and pepper to taste
1. Fill a large pot about ¾ full with water. Add in 1 tbsp salt and let bring to a boil. Add in corn, turn off heat and let cook for about 10 minutes or until tender. Remove from pot and rinse with cold water until good to touch.
2. Using a knife, remove kernels from corn cobs, reserving as much juice as possible. Continue until all are done.
3. In a large bowl, add in jalapeno, mayonnaise, cilantro, lime juice, corn juice and paprika. Whisk until combined. Add in corn and toss to coat. Season with salt and pepper as needed. Add in feta or cotija, and gently toss to combine. Refrigerate until cold, about 2-3 hours.
4. Serve immediately as a side or a dip.
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Talent: Lauren Nolan of lakeshorelady.com
Shot and edited by: Matt Rice