Corn on the cob is so fresh and abundant during summer, I like to give it some attention. I put ears of corn into summer soups and salads, and sometimes into a salad of its own. You really just need a few ingredients to make this a colorful salad that is sure to be a hit at any BBQ, picnic or as an accompaniment to a meal.
It’s really easy to cook corn on the cob – just boil it in a large pot of salted water – and while it’s cooking prepare the red pepper, jalapeño and cilantro. If you prefer not to have too much spice, remove the seeds from the jalapeño before you dice it. Once the corn is cooked, cut the corn off the cob – even better if the kernels remain in attached chunks – and gently mix with the rest of the ingredients. Super easy and delicious!
- 5 ears fresh corn on the cob
- Pinch of salt
- 2 tbsp olive oil
- 3/4 red pepper, diced
- 1/2 small jalapeño, diced
- 2 tbsp fresh cilantro, chopped
- Pinch of salt and pepper to taste
Place corn in a large pot with water to cover, about 4 quarts. Add a pinch of salt, cover and bring to a boil. Reduce to a simmer and cook covered for 10 minutes. Remove corn from pot and let cool until you can handle.
Cut the corn off the cob and add to a bowl with the olive oil, red pepper, jalapeño, cilantro, and spices. Mix gently to incorporate. Serve cold or at room temperature.