Corn Three-ways Salad

Fresh corn is a delight in the summer but the dilemma is: Grill it? Steam it? Eat it raw? (Yes, it's OK to eat raw corn. It's delicious!). You can enjoy this dish by preparing with one method or all three.

Ingredients

1
ear of corn per person
 
olive oil
1 teaspoon
ground ginger
1 teaspoon
smoked paprika
1 teaspoon
basil (fresh or dried)
1 teaspoon
prepared vinaigrette (store bought or see link below.)
Yields:
Servings

Instructions

Husk the corn. 

To prepare the grilled corn, dry the corn if necessary and brush all over with olive oil. cook over hot grill turning every 4 minutes for a total of 16-20 minutes.

To prepare steamed corn, place 1 inch of water on the bottom of a pan. Arrange the corn standing in the pot and bring the water to a boil. Reduce heat to simmer for 10-15 minutes.

If using raw corn, follow instructions below as well.

To make the salad, once the the corn has cooled, stand each cob on-end in a large bowl and use a sharp knife to cut the kernals into the bowl. Any clumps will break up when you stir and blend. Sprinkle the kernals with the herbs and spices. Blend in vinaigrette and enjoy!