Summer’s here and the season is ripe with beautiful corn. There is nothing more satisfying to me than going to my local farmer’s market and buying fresh corn.

I have always prepared it the same way, grilled and seasoned with salt and pepper. 

I researched several recipes for grilled corn salad. I loved this one because of the combination of chiles and lime. I am a lover of lime dressing, so this seemed to be perfect. 

It is a delicious side dish that has the exact combination of “hot and tangy”. The chiles can make it very hot, so  be careful when adding them. I removed the seeds (which, if left in, would make it even hotter) and it still had a “kick” to it. I will leave that up to you.

Please try to use fresh herbs in the summer if you can. It makes a world of difference to any meal.

This recipe is courtesy of Hugh Acheson, from his book, The Broad Fork. It serves 4 people some of which will need a bit of cold water while eating!

Ingredients for Grilled Corn Salad with Chiles, Basil and Lime

4 ears of fresh corn, grilled and shucked
2 red or green jalapeños
4 tbsp. olive oil
1 tsp. sea salt, (I used kosher salt)
1 cup fresh basil leaves, torn or cut into small pieces
2 tbsp. freshly squeezed lime juice

Light your grill or grill pan and let it get really hot.

Place the corn and the jalapeños on a baking sheet and brush with 2 tablespoons of the olive oil.

Season the corn and chilies with salt, and place them directly on the grill. Cook for 4-5 minute, turning halfway through, until well charred.

Remove the corn and chilies from the grill and set them aside to cool.

Using a knife or a corn shucker, cut the corn kernels from the cob and place them in a large bowl.

Finely chop the jalapeños, discarding the stem (it is up to you whether to use the seeds; the seeds will increase the heat).

Add the basil, salt and lime juice to the corn. 

Slowly add the jalapeños, a small amount at a time, to achieve the desired level of heat. 

Taste, and add more salt, if needed.

Toss in the remaining 2 tablespoons of olive oil and mix well.

Let the salad sit for 30 minutes at room temperature.

Place in serving bowl and serve.

It’s that simple!