Mixed Corn Salad
Mixed Corn Salad or how the broiler replaced the BBQ. We may use the broiler option sparingly, but it solved a grilled corn craving.
It is a remedy for the BBQ mess. The broiler will give your corn the brown roasting attributes you would get from a BBQ, minus the grilling hassle. Place the corn ears on a baking sheet under the broiler. Voila! That’s it.
We combined the smoky grilled corn with crisp raw sweet corn to highlight a contrast of textures and flavors. The Chipotle lime mayo dressing completes this simple yet vibrant party!
Corn Salad
Recipe credits: Rafaella Sargi
Serves 4 to 6 as a side
Ingredients
1/4 cup mayonnaise
1 tablespoon of lime juice
1/4 teaspoon sea salt
1/4 teaspoon ground Chipotle
1/4 teaspoon red pepper flakes
2 scallions finely chopped
8 ears of sweet corn, husk, and silk removed
1 tablespoon finely chopped parsley
Directions
You will need one small bowl for mixing the sauce, one baking sheet, an oven-safe wire rack (optional, but it will help keep the ear of corn in place while under the broiler), tongs, and a bowl for serving.
In a small bowl, mix the mayonnaise, lime juice, salt, chipotle, red pepper flakes, and scallions. Set aside.
Place the oven-safe wire rack on a baking sheet. Arrange 6 (not 8, just 6!) of the ears of corn on the wire rack. Put in the oven under the broiler on the HIGH setting. A timer would be handy…! Be careful and attentive. The broiler can be magical, but you turn your attention away, and it burns your latest oven-bound creation. Use the timer to set up reminders 5 minutes apart.
The first phase of browning and blistering of the kernels will take some time, but after that, you must be fast and stay close to your oven.
Once the kernels begin to brown, remove the sheet pan from the oven. Using tongs, rotate the corn ears 1/4 turn and place them back under the broiler. Repeat this step 3 to 4 times until all sides are roasted. This will ensure that the corn is evenly roasted.
Remove the roasted ears of corn from the oven and set aside. Allow a few minutes to cool down, as you need to hold them and cut the kernels off.
Remove the wire rack from the sheet pan. Use the sheet pan to receive/collect all the kernels (it is a messy process; the size of the sheet pan will come in handy!) you are about to cut off from the cob. Working 1 corn ear at a time, hold it up, one hand securing the top of the corn to avoid it from slipping. With a knife in your other hand, from top to bottom, cut the kernels off. Repeat this with the other roasted corn ears and the two raw ones. Yes, the raw ones.
Place all the kernels (roasted and raw) in a bowl and pour the sauce on top.
Mix.
Sprinkle with chopped parsley.
Serve.
