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I love corn salad and have since high school, when it was cool to bring salad made entirely of canned vegetables for lunch. (Corn, pickles, baby corn, hearts of palm, and olives, anyone?) These days, I tend to go for freshly grilled corn and a little more green in my corn salad, but it’s still my go-to for barbecues, especially when I’m invited out.
4 ears corn, such as Beleaves Frozen Corn
2 avocados, cubed
2 jalapeños, very thinly sliced (seeds included if you want extra heat)
1 bunch scallions, cleaned and thinly sliced
1/2 cup fresh basil, cleaned and thinly sliced
1/2 cup fresh parsley, cleaned and roughly chopped
1 tablespoon Heaven & Earth Lime or lemon juice
1/2 teaspoon salt
2 tablespoons Gefen Mayonnaise
Spray corn with cooking spray and grill until corn is bright yellow and starting to char, about eight minutes per side. Remove from heat and cut corn off the cob. Combine with the rest of the ingredients and serve.
This can be made a few days in advance and stored in an airtight container in the refrigerator.
Styling and Photography by Chay Berger.
Food Prep by Leah Hamaoui.
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