When local corn arrives in markets, grilling the cobs is hands-down the best way to eat it. Add some diversity and spice to the joy of local corn, if you choose.
3 ears sweet corn, shucked
1 green onion, minced
2 Tbsp. cilantro, finely chopped
1 tsp. lime zest
Juice of 1 lime
1 tsp. chipotle chili powder (less if sensitive to heat)
½ tsp. salt
¼ tsp. black pepper
Grill ears of corn on a hot grill, charring lightly then aside to cool. When the ears are cool to handle, use a sharp knife to cut the kernels off the cob: Brace the stem end on a cutting board and cut downward. Transfer to a mixing bowl. Add green onion and cilantro and toss to mix. For the dressing: Add lime zest and juice to a small bowl. Whisk in chipotle chili powder, salt, and black pepper. Pour the mixture over the salad and toss to coat.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.