bonappetit4.6
Summer Corn Salad
You don’t need several corn salad recipes in your arsenal—just this grilled version from Andy Baraghani. It’s highly adaptable and always welcome at a party.
👥 6 Servings🔥 Cook: 25 min👤 Andy Baraghani📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat oven to 350°. Toast nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 6–⏱️ 10 minutes, depending on the nut you choose. Let cool; coarsely chop.
2
Prepare a grill for medium-high heat. Grill corn, turning occasionally, until husks are charred in most spots, 16–⏱️ 20 minutes. Transfer to a platter and let sit until cool enough to handle. Shuck corn and remove kernels (you should have about 6 cups).
3
Toss nuts, corn, chile or pepper, herb, citrus juice or vinegar, and cheese in a large bowl to combine. Drizzle oil over and season with salt; toss again. Editor’s note: This recipe was first printed in our June 2019 issue as ‘No-Brainer Corn Salad’. Head this way for more of our best corn recipes →
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