After a trip to California, I vowed to be more mindful of our local growing season and to actually take advantage of what it brings. So today, we headed out to the farmers market to see what was fresh (bonus: we stopped at our local meat market on the way home, so it was my favorite kind of “buy local” morning).
With the counter covered in produce, I knew I wanted to try my hand at a grilled corn salad. I’ll say the quiet part out loud: as much as we love corn on the cob, it can get a little repetitive this time of year. But grilled corn? With smoky flavor and a little heat? That’s something we never get tired of.
I started by grilling:
- 3 ears of corn
- ½ Vidalia onion
- 3 jalapeño peppers
I used the indoor grill (thanks to stormy skies), so it took a bit longer, but everything ended up with a nice char.
Once the veggies had cooled, I peeled the jalapeños and chopped them finely. The onion got diced, the corn came off the cob, and I added one chopped tomato for a little brightness.
Everything went into a large bowl for a good toss. Then I added:
- Sea salt and black pepper to taste
- Juice of ½ fresh lime
- ½ tsp chili powder
- ½ tsp dried cilantro
- 1 tsp olive oil
- A handful of fresh chopped oregano from the garden
I let the flavors come together in the fridge for about four hours. We served it that night as a side to burgers on the grill. It was so fresh, a little smoky, and just the right amount of kick.
What’s your favorite way to re-think fresh veggies? Let us know so we can try too!
Eat well, friends!
Before you go—come join me at the table! Gather & Savor is my laid-back Substack where I share the recipes, stories, behind-the-scenes moments, and seasonal favorites that make life delicious. I’d love to have you there!
Michelle Cooks 
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