Andy Baraghani’s No-Brainer Corn Salad

As a cartoon in the New Yorker recently said, “Summer’s here. Do you want to talk incessantly about tomatoes or corn?” All I ask is: why choose?

Sure, I practically eat  tomato sandwiches daily during July and August, but I’m never going to turn down a corn salad. Andy Baraghani’s No-Brainer Corn Salad gives the flexibility we all need in a dish – giving you permission to choose your own adventure.

Andy grills his corn in the husk, but as we don’t have an outdoor grill (one day we’ll have a backyard) I de-husked and cooked in a cast iron pan to achieve those lovely charred bits.

From there, it’s a matter of adding whatever nuts, heat, herbs, acid and cheese you prefer! We went with pistachios, serrano chili, cilantro, lime juice and feta and could not be happier!

Rating: 5/5 
How Easy Is That: Easy
Store-Bought Is Fine: feta
Pricey Ingredients: —
Hard-to-find: —

Recipe on Bon Appetit.