Shucka Corn {grilled corn salad}

Without fail, every time I am doing anything involving corn, I sing the words “shucka corn” to this.

I knew that there was some soulful harmonica action happening in that tune but I had NO idea little Stevie was the one bringing the heat. Also, don’t tell anyone I said this, but I just had to double-check the Internets to make sure that Chaka was still alive. She is. (collective sigh of relief)

So why am I telling you all this? No reason. Except, we’re making a corn salad, which involves shucking corn. And there it is again. “Baby baby when I look at you…”

I’ll share with you what I put in the salad (this time). Generally I make this with whatever is hanging out in the kitchen and it can take on a couple different variations.

Here’s what was loitering chez moi this time:

  • 4 ears of corn (yellow and/or white)
  • 1 avocado, diced
  • 1/2 pint cherry or grape tomatoes, halved
  • 1/2 red onion, diced
  • 1 radish, sliced
  • 1 jalapeño, diced
  • 1/4 cup chopped cilantro
  • 1/2 cup feta cheese, crumbled
  • Juice of 1/2 a lime

When I make this, I like to grill the corn. You can cook it to your specs or if it’s super fresh, you don’t even have to do anything to it if you’re a raw corn kinda gal and/or guy.

One of the reasons I started making this is that my significant(ly picky) other doesn’t like corn on the cob and I thought the kernels looked uber sad all by themselves on the plate. Once you get your corn how you like it, dump it in the bowl, along with everything else.

Stir.

Consume.

 

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