When I think of summer, I think of things like ribfests, patios, local summer fruit and corn. Our warmest season, though short, is full of things to do and enjoy. It wouldn’t be summer without days spent on restaurant patios, parks full of people and the marvelous smell and smoke from grilled ribs, and farmer’s markets full of fresh local bounty. I don’t use a lot of frozen produce, and corn is no exception. Fresh off the cob, each kernel is so much firmer and sweeter, and I try and make the most of it while it’s here.
BBQs are often heavy on the meat, so I like to have a salad or two around. They always go quickly, so I know my friends appreciate the balance. This one can be made ahead of time as there are no leafy ingredients that will wilt.
3 cobs of corn
1 jalapeno, seeded and finely diced
2 small roma tomatoes, diced
1/4 large red onion, diced
1/3 cup feta, diced
Juice of 1 lime
1/2 tsp paprika
Peel away the husks and steam the corn in a pot for 10 minutes. Let cool and cut away the kernels.
In a bowl, combine corn, jalapeno, tomatoes, onion, feta, lime juice and paprika. Season with salt to taste.