Local sweet corn is in steady supply at both our markets thanks to Vermont farms like Paul Mazza’s in Essex Junction, Dog River Farm in Berlin, and MacLennan Farm in Windsor! So, if you need a recipe that will a-maize (sorry, we couldn’t resist!) your friends at your end-of-summer barbecue, look no further than this Local Street Corn Salad recipe. It uses fresh-from-the-field produce like sweet corn, bell peppers, jalapeños, and cilantro!

The Recipe

TOTAL TIME: 30 minutes

Servings: 8

What You’ll Need:

For the salad:

• 8-10 cobs of Vermont sweet corn, cooked and removed from cob
• 1 cup cotija or feta cheese, crumbled
• 2 medium Vermont green bell peppers, chopped
• 1 small red onion, diced
• ½ bunch local cilantro, chopped
• 1 large jalapeno, seeded and minced

For the dressing:

• 1 cup mayonnaise
• 3 tablespoons lime juice (about 1.5-2 limes)
• 1 tablespoon minced garlic (about 3-4 cloves)
• 1 tablespoon cane sugar, local honey, or Vermont maple syrup
• 1 ½ teaspoons smoked paprika
• 1 teaspoon sea salt
• ¼ – ½ teaspoon crushed red chilies

Instructions:

1. Add corn, cheese, bell pepper, red onion, cilantro, and jalapeno pepper to a large mixing bowl. Set aside.
2. Whisk together dressing ingredients and toss with vegetables. Adjust seasoning to taste and serve.

Notes: Elevate this recipe by grilling the corn! Preheat a grill to medium-high heat. Brush shucked corn with olive oil and grill for 2 minutes per side, or until char marks form. Remove from grill and let cool before removing kernels from cob.

*Find bell peppers from 4 Corners Farm in S. Newbury, VT, and jalapeños from Crossroad Farm in Post Mills,VT, at our Woodstock location