This recipe is featured in our September 2017 Food + Entertaining article, Summer’s Bounty. This sunny side dish is a spirited take on a summer classic. Feel free to make this side ahead of time – it’s super flavorful served chilled or at room temp!
Skillet Street Corn SaladCourse: Salads
4 ears of corn, kernels removed (about 4 cups)
3 tablespoons canola oil
2 garlic cloves, minced
2 tablespoons mayonnaise
2 tablespoons fresh lime juice
1/3 cup fresh basil, chopped
1/3 cup fresh cilantro, chopped
4 ounces crumbled feta
1/8 teaspoon chili powder
Salt and pepper throughout
- Place a cast iron or nonstick pan over a medium-hot fire in a charcoal grill or medium-high stove top. Pour in the canola oil. Once the canola oil is shimmering, add the corn kernels. Toss the pan every now and then, allowing the kernels to char all over, about 8 minutes.
- When the kernels are just about ready, throw in the minced garlic, salt and pepper, and sauté for 1 minute longer. Pour the corn kernels into a salad bowl. Add the mayonnaise, lime juice, basil, cilantro, feta, chili powder, salt and pepper and toss to combine.
- Recipe from Kara and Marni Powers, Twin Tastes