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.