It’s hard to imagine life in the South without corn.  Summer and fall can’t pass without indulging in the sweet seeds that surround each cob.  I’ve come to know this is also true in New England.  After a cruel winter, the sun returns and corn crops across the north are planted.  As the sun struggles to heat the earth, slowly farmers’ corn starts to take shape and bear its yield.  When corn hits local groceries, shoppers crowd around wooden bins and shuck each ear checking for minor flaws while throwing back the pieces they reject.  It’s a waste honestly.  Shoppers should be more concerned about where the corn comes from and what variation they are buying.  I try to only buy organic and/or non-gmo corn.  This is a difficult task, but worth the effort.   When you find corn you want to purchase, simply feel the husk by applying light pressure as you move your hand back and forth over the corn husk. You wil be able to tell if there are any kernels missing because a worm had a field day.   I like to get the fattest pieces.

Ingredients:

• 6-8 ears of corn depending on the size.  For this recipe I used 7 small/medium ears.
• ½ heaping tsp Konriko Jalapeño salt.  Instead of Konriko salt, you can use a combination of smoked salt with regular sea salt equaling a 1/2 teaspoon.  If using this salt combo, add 1/4 tsp of freshly ground black pepper to the dish.
• 2 heaping T Mayonnaise  – Dukes, Blue Plate, or your favorite brand.
• Juice from ½ lime
• 1 jar of chopped pimentos with juice 4OZ
• 1 can of green chilies 4OZ
• 2 T chopped flat leaf parsley

Instructions:

• First you want to bake your ears of corn at 350° for 30 minutes straight on the oven rack.  Be careful of any shucks or silks falling off and starting a fire.  Trim those as you need.  Let the corn cool to the point you can shuck it.  The steam can burn you!  You can also grill shucked corn until it gets dark burn marks.  This will increase the sweetness of the corn and give the salad a nice smoky flavor.
• Slice the corn from the cob.  I like to place a cutting board inside a roasting pan to catch all of the kernels.
• Place all of your ingredients listed above in a serving bowl and toss with the cut corn. Serve immediately or refrigerate.

This recipe can be used as a side dish with burgers and other grilled items for a summer BBQ, or as a base for a nice piece of whitefish or pork chop. You can also add it to a green salad with tomato and avocado, or for breakfast with a fried egg on top.