Grilled Corn Salad
  • Herb Butter for Grilling (see here)
  • 6 ears of fresh corn
  • 1 shallot, minced
  • Handful of fresh parsely, finely chopped
  • Maldon sea salt
  • pepper
  • Olive oil
  • Juice of ½ a lemon
  1. Clean the corn by peeling back the husk and pulling off any strings of silk. Rub the corn with herb butter for grilling, then pull the husk back over the ear of corn to cover it. Put the corn on a hot grill, turning every few minutes, until the corn is cooked, approximately 10 minutes (the husk will char and burn, be careful not to burn the corn).
  2. Let corn cool, then shave off the kernels with a corn peeler or sharp chef's knife. Put the corn kernels in a bowl with minced shallot and parsley. Drizzle with a generous amount of olive oil and add the lemon juice.
  3. Toss until just combined, then season to taste with Maldon sea salt and freshly ground pepper.
Recipe by The Taste Edit at