I love fresh corn on the cob and even better in a salad/side dish. In the summer growing up in Kentucky we had a bounty of corn late in the summer, which most times I had to help pick, not a fan! In California we have fresh corn more months in the year than just in late summer, but its always better when its at its sweetest, which is usually July/August. I made this corn salad for one because its so good, two, I found the fresh corn for 29 cents an ear, great price! Another reason its such a great dish, you can dress it up and serve with a roasted or fried chicken a fish dish or serve with burgers and hotdogs, anyway you serve this dish it will be a hit! It also has some heat, I roast jalapenos and sweet red bell peppers. This will be a go to dish all summer!
- 8 ears of fresh yellow corn, cut off the cob
- 2 small jalapenos
- 1 large red bell pepper
- ½ red onion
- Herbs/ fresh basil/ dill / Italian parsley
- ½ stick butter
- 3 tablespoons olive oil
- Kosher Salt/pepper
Preheat oven to 375 degrees
Place jalapenos and red bell peppers on baking sheet, skin on, brush lightly with olive oil, roast about 25 minutes until nicely charred
Add butter to cast iron skillet along with about two tablespoons olive oil, then add the corn cut off cobb,
Add the red onion, cook till both are tender about 12 to 15 minutes, salt and pepper to taste,( corn loves salt ), use kosher if available.
When peppers are done remove from oven and put in paper bag or cover with foil for about 15 minutes, then remove skin and seeds, chop and add to corn mixture.
Last, before serving add all the herbs, chop dill not too fine, roll basil and cut in strips, and chop parsley add to dish
This can sit at room temp for as much as 2 hours, or if severing later, put in fridge, don’t put herbs on till ready to serve, they don’t like cold, especially basil!