I know I am fickle, but maybe fresh corn is my favorite CSA vegetable. We were late picking up our box yesterday and it was time for dinner so instead of sitting down to ponder recipe ideas and share them with you, I went right to the grill to cook that corn and make the Grilled Corn Salad from Bryan Furman of B’s Cracklin’ Barbecue. See the recipe below.
I consider the avocado optional and made mine without it. And I skipped the serrano and used one of the red peppers from the box. I have no idea what variety they are!
Ingredients:
3 ears of corn, husked 2 Tbsp. unsalted butter, melted 1 1/2 teaspoon kosher salt, plus more Freshly ground black pepper 3 tablespoons fresh lime juice 2 tablespoons honey 1 1/2 teaspoon Sriracha 1 teaspoon granulated garlic 1 1/2 avocados, cut into 3/4″ pieces (optional!) 1 serrano chile, thinly sliced 1/2 cup cilantro leaves with tender stems
Preparation:
Prepare a grill for medium-high heat. Brush ears of corn with butter; season with salt and pepper. Grill, turning occasionally, until kernels are very tender and charred in spots, 10–12 minutes. Let cool slightly, then cut kernels from cobs.
Meanwhile, whisk lime juice, honey, Sriracha, granulated garlic, and 1 1/2 teaspoon salt in a large bowl to combine. Add corn, avocados, chile, and cilantro to vinaigrette and toss to combine; season with salt and pepper. Cover with plastic wrap, pressing in direct contact with salad to prevent avocados from turning brown. Chill at least 2 hours. Salad can be made 1 day ahead. Keep chilled.