Summer Corn Salad

This is actually my friend Melissa’s recipe, but I make it so much I feel like it needs a spot on my website. But shout out to Melissa! This story sums up the wonder of this salad perfectly: last summer we were in Montana, Scott was grilling burgers and I made this as the side dish. Everyone loved it so much that the next day when we were planning what to make as a side dish to the steak and chicken we were going to BBQ that night, the whole fam said “can you just make that corn salad again?” It never gets old. The key is all the fresh basil (don’t substitute any other herb, if you don’t have basil you can’t make this!!) and the Girard’s champagne vinaigrette. I suppose I’ll let you substitute a different champagne vinaigrette if you can’t find Girard’s….but I’m not budging on the basil. I love how fresh this salad tastes, and the fact that you can pair it with literally any meat. I’ve swayed from Melissa’s original recipe and added cheese (no need for an explanation there). I love it with feta but it’s also good with little mozzarella balls - or no cheese at all! Make it your own, just don’t skimp on the basil ;)

4 ears of sweet corn (I prefer yellow personally)

1 avocado, diced

1 1/2 cups cherry tomatoes, halved

1/2 a red onion, diced

1 cup chopped fresh basil

1/2 cup crumbled feta cheese

1/2 cup Girard’s champagne vinaigrette (or more, to taste)

salt and pepper

Shuck the corn. Grill the corn over medium heat on a barbecue or a stovetop grill pan. Turn occasionally, so that corn cooks on all sides. Cook for about 15 minutes, or until corn is slightly charred all around.

While the corn is cooking, toss together the remaining ingredients (except the vinaigrette!) in a large bowl. Set aside in refrigerator.

When the corn is done, cut the kernels off the cob into a small bowl.

***Important! Keep the corn in a separate bowl from the rest of the ingredients until you’re ready to eat! This will keep the corn crunchy!

When you’re ready to eat, pour the corn into the large bowl, add the vinaigrette and the salt and pepper and mix all together.

Makes about 3 servings. But this recipe can easily be doubled or tripled or more! Great for a crowd!