You know that grilled Mexican-style corn that’s slathered in mayonnaise and Parmesan cheese, hemorrhoids lime and chili powder? It’s just delicious. All tangy, sweet and spicy. But have you ever tried to eat it in front of other people? Mayonnaise on your chin, mayonnaise on your lips, and sometimes, mayonnaise on your forehead. At times, this is just fine. Other times, you’d prefer to eat a bit more civilly.
This grilled corn salad has all of the flavor of your mayo/parm/lime/chili corn on the cob without all the napkins, furious face-wiping and embarrassing teeth picking. This is a salad you could safely eat on a date, in front of co-workers, and even in front of Flickr-loving food bloggers.
There are so many reasons why this is my favorite corn salad. Grilling the corn lets you cook with one hand on the tongs, one hand on your beer. It goes with pretty much anything, and especially with grilled burgers or sausages. The ingredients are easy to find and I usually have them in my fridge. But really, it just tastes so good. Corn’s beautiful and plentiful right now and this salad is a perfect way to eat it.