This tasty side dish is a perfect and portable addition to any menu for the beach or BBQs/picnics. It's a great way to celebrate all the spring and summer veggies from the farmer's markets, as well as showcase the first sweet corn of the season! I regularly make too much, so the leftovers are taken with me to work for lunch, on a bed of arugula as a fresh salad! —meredith kamuda
Fresh corn on the cob, unhusked - top silk and excess leaves cut off
Sweet grape tomatoes
Small jalapeno - leaving some of the ribs depending on your desired level of heat
Fresh squeezed lime juice
Good quality extra virgin olive oil
Salt and pepper to taste
Cotija cheese or crumbled feta
In This Recipe
Pre heat oven to 325 degrees
Dice grape tomatoes, so they are slightly larger than a kernel of corn and set aside. I like to divide mine in halves or thirds, if possible.
When oven is ready place corn in the husk on the middle rack and bake for 20-25 minutes, or until you can really smell the corn
When ready, remove corn and place on a cooling rack, until cool enough to handle. Approx. 10 minutes.Once cool, remove silk and husk, cutting them off at the bottom.
Now here's a fun trick to get the kernels off the cob, without the kernels flying everywhere: Arrange an ear of corn vertically so that the thicker end sits over the hole of a Bundt pan. If you don’t have a bundt pan, you can use a large bowl and set a smaller bowl turned upside down inside the larger bowl. Using a small, sharp knife, slice the corn off the cob, turning the ear as you go!
Add diced tomatoes, chopped shallot, jalapeno and cilantro to the bowl and mix well.
Add lime juice, olive oil, salt and pepper, mixing well to your taste.