Summer Corn Salad

There are a few things that say summertime to me, and one is fresh corn. I prefer to cut the kernels off the ears since I find it messy and I’m not fond of getting everything stuck in my teeth. This corn salad is perfect when it is paired with grilled chicken or crab cakes with a side of sliced Maryland tomatoes (I’m partial to the ones produced in my home state on the Eastern Shore). It’s sort of a twist between Asian and Mexican flavors. You can use cotija cheese if you have it, but I like the saltiness of the feta.

Ingredients

4 ears of corn, husked

2 garlic cloves, grated or minced

2 avocados, cut into pieces

2 Persian cucumbers, diced

½ cup cilantro, chopped

½ red onion finely diced

2 tsps. Sesame oil

2 tbsps. sesame seeds

2 oz. crumbled feta cheese

1 tsp. red pepper flakes

2 tsps. Soy sauce

2 limes, juiced

3 tbsps. canola oil

2 tsps. Rice vinegar

Sea salt

Fresh ground pepper

1. Place the sesame seeds in a large bowl. Add 3 garlic cloves, finely minced, or grated, ½ cup fresh lime juice, 3 Tbsp. canola oil, 2 tsp. soy sauce, 1 tsp. red pepper flakes, 2 tsp. toasted sesame oil, 2 tsp. rice vinegar, and 1½ tsp. sea salt and stir vigorously until salt is dissolved. Set dressing aside.

2. Prepare a grill for medium-high heat. Grill 4 ears of corn, husked, turning often, until lightly charred all over and tender, 8–10 minutes. Let cool and cut the kernels off and add to the dressing in the bowl.

3. Add 2 avocados, cut into large pieces, 2 Persian cucumbers, halved lengthwise, seeds removed, halves sliced crosswise on a diagonal ¼" thick, ½ red onion, finely diced, and ¼ bunch cilantro, tough stems removed, to reserved dressing; toss gently to combine. Taste salad and season with more salt if needed. Top with 2 Tbsp. crumbled feta cheese and remaining ¼ bunch cilantro, tough stems removed. Serve immediately.