Sweet corn kernels in a side dish or salad is great, but have you had them freshly cut off the cob? I always have frozen corn in my freezer because I like to find ways to get creative by adding it into almost anything. It’s also just an easy veggie to have on hand in the freezer. However, buying fresh corn on the cob is always an extra treat. The kernels are so sweet and crisp. Cutting them off the cob and tossing into a fresh salad makes a colorful and delicious addition to any dish, especially in the summer! Not only are they in season and affordable, they pair well with any grilled meats you may be throwing on the barbeque. Kids love eating them and you can cook them with any method. You can use your Instant Pot, boil them, air fryer, bake or grill. You can get creative with any seasoning flavors and blends you like from spicy mayo to maple syrup and butter. In my opinion, corn is underrated and the possibilities are endless!

Ingredients:

• 4 ears of corns

• 2 tablespoons of olive oil, plus more for drizzling

• 1 lemon

• 2 limes

• ½ red onion, diced

• 1 jalapeno, diced

• Fresh cilantro, about ¼ chopped

• Seasoning blend options:

  • Salt, pepper, ground chili pepper, ground cumin, chipotle

  • Trader Joe’s Everything But The Elote seasoning

  • Salt, pepper, garlic powder, paprika, cumin

  • Salt, pepper, turmeric, onion powder, garlic powder

Instructions:

1. Remove the husk from each corn on the cob. Rinse corn to make sure they are all clean. Stand up one ear of corn at a time, use a knife to carefully cut the kernels off by slicing down all the sides of corn until all the kernels are off the cob. Continue until all ears have their kernels removed. Transfer kernels to a medium sized mixing bowl.

2. Add the diced onion, diced jalapenos and freshly chopped cilantro to the bowl of kernels.

3. For the seasoning, choose a blend of your choice, then add about a teaspoon of each one to a small mixing bowl. You can taste and adjust the seasoning to your liking. Sprinkle some of the seasoning on your corn mixture. Then squeeze the lemon and lime juices over top and drizzle with a couple tablespoons of olive oil. Toss to combine well.

4. Once tossed, taste the salad. Add more seasoning if it needs any flavor adjustments. Maybe it needs another drizzle of olive oil or just a sprinkle of salt. Taste as you toss and season to taste. Cover and keep refrigerated until ready to serve. Serve cold, paired with grilled chicken or steak.

5. Leftovers keep well in the fridge, sometimes I like to heat up the leftovers and use as a warm side dish for my next meal.

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