Corn is always center stage at our summer table and that is even more the case as this marvelous summer comes to a close. Traditionally, I’ve thrown the cobs, just shucked, into a boiling pot of water for 2-3 minutes (no more!), ensuring that a little crunchiness is preserved as I sprinkle ample sea salt and fresh ground pepper all over the cob.  But this summer, I went rogue and took the corn to the grill.  While corn purists may balk at this grilled corn salad with avocado, don’t judge.  One taste and you will be hooked.
Corn and butter are classic taste companions, and they combine in a charred deliciousness to become the backbone of this dish.  And the butter is key to ensuring a great char on the cob.  Having said that, extra virgin olive oil will do the trick if you happen to be out of butter as I was one time. You lose the butter forward taste, but it is still delicious.  Keep in mind that it takes longer to grill the corn than you think — about 8 minutes a side.  Let it get nice and charred all over, turning to ensure consistency all around the cob.
You can make most of this salad a few hours ahead of time, and you should to let the flavors vibe.  Do not skimp on the basil or the green onions.  And find yourself a a big and tasty red pepper to chop and fold into the mix. My favorite mix for the dressing is lime juice, red pepper flakes, white balsamic vinegar, grape seed oil and honey with freshly ground salt and pepper.  But keep in mind that if you don’t have these on hand, you can easily substitute extra virgin olive oil or white wine vinegar or sherry vinegar, and swap a lemon for a lime. Do wait to chop and toss in the avocado until just before serving so it doesn’t start to brown before anyone has had the chance to eat it.
Colorful, fresh and diverse, this corn salad mirrors our magical summer.  We’ve beached in Michigan, the Cape and our home state of Connecticut too many times to count.  Skipping rocks and finding crabs at low tide with cousins, bridge jumping with friends, diving off the board at high tide at 7 am, and body surfing in the powerful Atlantic Grilled corn embodies summer — it’s been just fantastic.  Still a little sun kissed and lightly browned on this September morning in my quiet house, I have to say I truly enjoyed taking time away from work to relax, breathe and enjoy time with my family and friends.  That is something that I don’t always get to do. I feel refreshed and energetic as school starts and work kicks up several notches.  I can do this.
Life really is about those little moments of smiles and laughter strung together and thankfully for us there were lots of those this summer.  I am truly blessed.

Grilled Corn Salad with Avocado
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8
A colorful salad of grilled corn, red pepper, basil, and green onion tossed in a light vinaigrette
  • 8 ears of corn, just shucked
  • 2 tbsp butter
  • 1 large red pepper
  • ¼ cup chopped basil
  • 3 green onions, chopped
  • 1 lime, juiced
  • 1 tsp honey
  • 2 tbsp grapeseed oil
  • 1 tbsp white balsamic vinegar
  • ¼ tsp of aleppo pepper
  • ½ tsp sea salt
  • 1 /2 tsp fresh ground pepper
  • 1 avocado sliced then chopped
  • Salt and pepper to taste
  1. Melt two tbsp butter in the microwave and pour over corn, rolling the cobs in the butter. Sprinkle sea salt, fresh ground pepper and a little aleppo pepper on the cobs.
  2. Heat grill to medium high heat and cook corn, turning periodically to ensure a consistent char, about 15-17 minutes. Let cool.
  3. Meanwhile, chop basil, green onion and red pepper and toss into the serving bowl.
  4. Whisk together the lime, honey, grapeseed oil, white balsamic vinegar, aleppo pepper, salt and pepper in a small dish. Set aside.
  5. Cut the corn off the cob and toss in with the red peppers, basil and onion and vinaigrette
  6. Shortly before serving, slice and chop the avocado and lightly toss.


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