Stand the ear securely
Set a cooled ear upright in a broad bowl or on a nonslip board. Cut downward close to the cob with a sharp knife without shaving into its hard interior. The bowl catches escaping kernels. Dice pepper small enough that each spoonful contains both vegetables. Scallion offsets the corn's sweetness. For a larger batch, cook all the ears first and then cut off the kernels instead of using a knife right beside the active grill.
Stand the cob securely when cutting kernels and use short controlled strokes. Avoid cutting so deeply that hard pieces of cob enter the salad. Gently separate connected clusters afterward. Let warm corn cool a little before adding delicate herbs so they retain more of their fresh texture and color. Portion with clean utensils and keep the remaining supply refrigerated.
The recipe
Serves 4–6
Ingredients
- 4 fresh ears of corn
- 1 red bell pepper
- 2 scallions
- 2 tbsp olive oil, divided
- 2 tbsp lime juice
- ½ tsp fine salt
- ¼ tsp black pepper
- 2 tbsp chopped cilantro
Method
- Remove husks and silk and boil corn for 6–8 minutes. Drain, brush with one teaspoon oil and brown on a clean grate over medium heat for 8–12 minutes, turning regularly.
- Cool ears enough to hold safely, then cut off the kernels. Seed and finely dice pepper and thinly slice scallions.
- Whisk remaining oil with lime juice, salt and pepper and toss with corn and vegetables. Add cilantro. Serve promptly or cool quickly in shallow refrigerated containers instead of leaving the warm salad on the table for hours.
Storage
Put leftovers into shallow covered containers and refrigerate within two hours, or one hour when the temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three days. Store dressing separately when possible, and reheat only the portion you plan to eat.
Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.
