|This is not delicious corn. It is from Colorado.|
Now, if you grew up eating the sugary-sweet, crunchy blond corn of the upper Midwest (this one’s for you, Rebecca), you might need a way to disguise the weird hay flavor that characterizes the “corn” you get here. Plus, who doesn’t want a colorful salad at their BBQ?
Zippy Corn Salad
8 ears of corn (or 4 cups corn)
2 cups cooked beans (black, pinto, garbanzo), or 1 can beans
1 small red onion, finely diced
1 large red bell pepper, chopped
1 small jalapeno pepper, seeded and finely diced
¼ cup chopped fresh cilantro
1 garlic clove, mashed and diced
1 teaspoon dried cumin
½ tsp. salt
½ tsp. hot sauce like Frank’s Red Hot or Tapatío (or more to taste)
¼ cup lime juice
½ cup olive oil
Bring water to a boil in a Dutch oven and drop the husked, cleaned ears of corn into it. After 1 minute, remove corn and allow to cool. Cut corn off the cobs and combine with other vegetables and beans in a large bowl.
Whisk dressing ingredients together and pour over corn mixture, stirring to coat thoroughly.