Recipe by Michal Frischman

I love corn salad and have since high school, when it was cool to bring salad made entirely of canned vegetables for lunch. (Corn, pickles, baby corn, hearts of palm, and olives, anyone?) These days, I tend to go for freshly grilled corn and a little more green in my corn salad, but it’s still my go to for barbecues, especially when I’m invited out.

 SERVES 6-8

• 4 ears corn
• 2 avocados, cubed
• 2 jalapeños, very thinly sliced (seeds included if you want extra heat)
• 1 bunch scallions, thinly sliced
• ½ cup fresh basil, thinly sliced
• ½ cup fresh parsley, roughly chopped
• 1 Tbsp lime or lemon juice
• ½ tsp salt
• 2 Tbsp mayonnaise

Spray corn with cooking spray and grill until corn is bright yellow and starting to char, about 8 minutes per side. Remove from heat and cut corn off the cob. Combine with the rest of the ingredients and serve.

This can be made a few days in advance and stored in an airtight container in the refrigerator.

(Originally featured in Family Table, Issue 900)