Charred Corn and Shallot Salad with Herb Vinaigrette

Cutting kernels off freshly grilled corn and tossing them with caramelized shallots and a sharp herb vinaigrette is one of the best things you can do with a summer ear. The char adds smokiness, the shallots add sweetness, and the vinaigrette pulls it together. This works as a side, a grain bowl topping, or a stand-alone lunch.

Details

Time: 25 minutes | Serves: 4

Ingredients

• 4 ears Amish sweet corn, husked (Brenneman Country Store)
• 3 large shallots, peeled and halved lengthwise (Down River Farm)
• 3 tbsp olive oil, divided
• Kosher salt and black pepper
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• ¼ cup fresh parsley, finely chopped
• 2 tbsp fresh chives, sliced
• 2 oz crumbled feta (optional)

Instructions

1. Heat a cast iron skillet or grill pan over high heat until very hot. Rub corn ears and shallot halves with 1 tbsp olive oil and season with salt. Cook corn, turning occasionally, until charred in spots on all sides, about 8–10 minutes. Cook shallots cut-side down until deeply caramelized, about 5–6 minutes per side. Set aside to cool slightly.
2. Stand each ear of corn upright in a wide bowl and cut the kernels off with a sharp knife. Roughly chop the caramelized shallots into bite-sized pieces.
3. Whisk together the remaining 2 tbsp olive oil, red wine vinegar, Dijon, and honey. Season with salt and pepper.
4. Combine corn kernels and shallots in a bowl. Pour over the vinaigrette and toss well. Fold in parsley and chives.
5. Taste and adjust seasoning. Top with crumbled feta if using. Serve warm or at room temperature.

Variations

Add a handful of arugula for bitterness and bulk. A few slices of ripe tomato alongside this would be excellent. For a heartier version, toss with cooked farro or barley. The leftovers make a very good quesadilla filling the next day.

From Your Box

Corn is from Brenneman Country Store in Grabill, Indiana — harvested by hand and delivered within hours of picking. Sugars convert to starch quickly after harvest, so eat it as soon as possible. Shallots are from Down River Farm. Store them in a cool, dry spot away from direct light and they'll keep for 2–3 weeks.