In-season corn is the base for some of summer's most irresistible, wilt-proof salads, the little kernels hold up to cooking and different dressings. In our grilled corn, mint, and scallion salad, we keep it simple by giving the cobs a quick turn on the grill to add smoky flavor and caramelize the kernels in places. Then remove them from the cob and mix with just oil, mint, and scallions—the kernels taste that good right off the barbecue. Get the recipe at the link in bio.
July 24, 2021
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