Summer Corn Salad

This is one of those recipes I don’t even think about anymore, I just make it. It’s been in rotation for years, especially right now, at the very end of summer when corn is still good but you’re starting to crave something a little warmer than a raw salad. It’s a total staple when we’re BBQing chicken but honestly it goes with everything. Taco night, beef bowls, next to basically any protein you’re already making. And it’s one of the few sides that’s just as good cold out of the fridge the next day as it is warm off the stove, which makes it the easiest thing to keep on hand.

All one pan, all stovetop, no oven required. Ten, twelve minutes and you’re done.

Summer Corn Salad

You’ll need:

• 4 ears of corn, kernels removed

• 1 cup mini sweet peppers, thinly sliced

• 2 large shallots, sliced and chopped

• 1 jalapeño, diced

• 2 -3 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp sumac

• 1 tbsp fresh dill, chopped

• 1 tbsp good organic mayo

How I make it:

1. Heat the olive oil in a large skillet over medium-low heat.

2. Add the corn, sweet peppers, shallots, and jalapeño. Season with the salt, pepper, and sumac.

3. Let it cook for 10–12 minutes, stirring occasionally, until everything’s softened but not mushy, you want a little crunch left in the corn, not a full break-down.

4. Remove from the heat and stir in the fresh dill and mayo while it’s still warm, so it all comes together.

5. Serve it right away, or let it cool and keep it in the fridge, it’s genuinely good either way.