Oh, how I love sweet, white summer corn. Yellow is great too. I have never been a huge fan of corn on the cob, simply because the corn gets stuck in my teeth. I know, yuck. So I found another way to make corn, and it’s become a staple in our house and at our barbecues (or cookouts for those of you not on the U.S. West Coast). Sometimes I still have to leave it on the cob for the other people in my household, but this is my favorite way to do it.

The brilliant thing about this salad, is that everyone loves it, it’s easy to do, it’s adaptable to what fresh herbs you have on hand, and is great as an addition to other salads, soups, stews…the list goes on. (I’ll share a few other ways to use it in an upcoming post.)

Let’s get to it.

Anna’s Grilled Corn Salad

A couple of notes: Use as many cobs of corn as you people you want to serve, and adjust other ingredients accordingly and to taste. You can also use one cob for 2 people if you have other sides. Use whatever fresh herbs you want – I’m using basil here because it’s my standard. Dill, Chives, Oregano – they’re great too. Don’t be afraid to experiment a bit.

• 4 ears of fresh corn, husks and hairy part removed
• 2-3 Tablespoons butter (or spread – I use Smart Balance)
• 1/4 cup fresh chopped basil (or other fresh herb)
  
• salt and pepper

Preheat your grill, and then place corn cobs directly on the grill at medium to medium high heat. Grill until cooked and a bit blackened on all sides. (This usually takes about 10 minutes on my grill – you know the hot spots on yours.) Just don’t leave it alone without turning for too long, or you’ll be making popcorn. Remove the cobs from the grill and let cool slightly.

Using a fork stuck in one end, slice the kernels off of the cob until all are removed and put the corn into a bowl. Add butter (or spread) and chopped basil. Stir the corn until the butter melts. Season with salt and pepper. Eat warm or room temperature (although, it’s great out of the fridge too!)

Serves 4