When it comes to food, one of the biggest highlights of summer is sweet corn. From corn on the cob to corn pudding, there are so many ways to use this versatile produce for your backyard cookouts. If you are looking for a fresh way to celebrate the season try this Smoky Corn & Basil Salad. Filled with other seasonal goodies such tomatoes and peppers, you’ll get a taste of multiple summer flavors in one bite.

Smoky Corn & Basil Salad
Recipe and photography by Kayte Fry

Ingredients

6 ears sweet corn, shucked and cut off the cob
1 tablespoon olive oil
1 medium heirloom tomato (chopped)
¼ cup red bell pepper (finely chopped)
1 medium jalapeno pepper (seeded & finely chopped)
¼ cup scallions (finely sliced)
1 small avocado (chopped)
Juice from 1 large lime
2 tablespoons mayonnaise (I prefer Duke’s)
1 teaspoon smoked paprika
½ teaspoon each, coarse sea salt and freshly ground black pepper
3 tablespoons freshly chopped basil

Directions

To enhance its sweet flavor, saute corn kernels in olive oil – on medium-high heat – for about five minutes. Be careful not to overcook so it still has a nice crunch. Set aside and let cool for 10-15 minutes.
In a large bowl, combine sautéed corn, tomato, red and jalapeno peppers, scallions, avocado, lime juice, mayo, and spices. Cover and refrigerate until ready to serve.

This salad is delicious cold or at room temperature, as a side dish or even as an appetizing dip with crackers or chips.

Just before serving, toss in fresh basil. Enjoy!

Kayte Fry is a hospitality enthusiast with a heart for gifting food and gathering people around the table. You can find her sharing recipes, simple stylings and custom grazing Boards & Bites on Instagram @Kayte_Fry.