I've made Mexican street corn before and decided to try my hand at an Italian version. This bright salad can be made ahead of time and refrigerated. Other cheeses, like feta, cheddar or Swiss, also work well in this recipe. —Mary Frucelli, Wake Forest, North Carolina
Ingredients
- 6 medium ears sweet corn, husked
- 5 tablespoons olive oil, divided
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (14 ounces) water-packed artichoke hearts, drained and chopped
- 1 medium sweet red pepper, chopped
- 1/2 cup shredded mozzarella cheese
- 1/4 cup finely chopped celery
- 1/4 cup grated Parmesan cheese
- 2 green onions, chopped
- 3 tablespoons lemon juice
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
Directions
- Brush corn with 2 tablespoons oil. Sprinkle with salt and pepper. Grill, covered, over medium-high heat until tender and lightly charred, 8-10 minutes, turning occasionally. Remove to a cutting board. Cool slightly. Cut cooled corn off the cob.
- In a large bowl, combine corn, artichoke hearts, red pepper, mozzarella, celery, Parmesan and green onions. In a small bowl, whisk the lemon juice, remaining 3 tablespoon oil, Italian seasoning and garlic powder. Drizzle over salad; toss to coat. Serve immediately or refrigerate until serving.
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