Styling and photography by Devorah Applegrad

Late-summer sweet corn has always been one of my favorites. It brings to mind hot days picking corn, zucchini, and tomatoes at Kelder’s upstate — the corn so fresh and sweet that the kids ate it raw off the cob. This salad is a true meal in one.

SERVES 6

• 1½–2 lbs (680–910 g) dark chicken cutlets
• 1 tsp salt, plus more for seasoning
• ¼ tsp pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 3 ears corn, husked
• 2 bunches scallions, cleaned
• 8 oz (225 g) shredded lettuce
• 1 red onion, sliced

Dressing

• 2 Tbsp white balsamic vinegar or white wine vinegar
• 1 Tbsp maple syrup
• 1½ Tbsp whole-grain mustard
• 1 tsp salt
• 3 Tbsp olive oil

Preheat grill. Season chicken with salt, pepper, onion, and garlic. Grill for 10–12 minutes per side, or until interior temperature reaches 165°F (74°C).

Spray corn and scallions with cooking spray and season with salt. Grill corn for about 15 minutes or until nicely browned in spots. Grill scallions for about 3–5 minutes per side.

To assemble salad: Cut chicken into strips. Slice corn off the cob. Cut scallions into 1-inch (2-cm) pieces. Combine chicken, corn, and scallions with lettuce and red onion. Combine dressing ingredients and pour over salad.

(Originally featured in Family Table, Issue 857)