Make this summer corn salad courtesy of Nexus​’ Ceaira Jackson

When it’s too hot to cook, we crave recipes that rely on fresh summer produce to do all the work for us. This refreshing dish proves you can forgo the heat and still eat well in just a few simple steps – especially if you add a wine that complements your seasonal ingredients.

This salad easily becomes a salsa – just add tortilla chips!

Summer Corn Salad
Courtesy of Nexus’ Ceaira “Chef Jack” Jackson
4 to 5 servings

2 ears of corn
2 Tbsp. olive oil, plus more for grilling
2 Tbsp. apple cider vinegar
1 Tbsp. Dijon mustard
1 Tbsp. mayonnaise
1 Tbsp. sugar
Juice of 1 lime
Salt and pepper, to taste
2 avocados, diced
1 red onion, diced
1 cup cherry tomatoes, roughly chopped
1 red bell pepper, diced
Chopped fresh parsley, to taste

• Prepare a grill for high heat. Shuck the corn, brush lightly with olive oil and grill over high heat until charred on all sides, about 4 minutes. Let sit until cool enough to handle.
• Prepare the dressing by combining the apple cider vinegar, Dijon mustard, mayonnaise, sugar, lime juice, salt and pepper in a bowl. Whisk to combine, then slowly stream in 2 tablespoons olive oil while whisking constantly. Set aside.
• Cut the corn off the cob and add to a large bowl.
• Add the avocado, red onion, cherry tomatoes, red bell pepper and parsley to the bowl, then drizzle with the desired amount of dressing. Toss to combine.

“A light-bodied red wine will bring out the sweet char of the corn. I would serve a variety like gamay, pinot noir, grenache or any other red ‘thin-skinned’ grape. Put the bottle in the fridge 30 minutes before serving for best results with this salad.” – Alisha Blackwell-Clavert, certified sommelier at Cinder House

Try:
Maison Noir 2019 O.P.P Pinot Noir
Ameztoi 2020 Stimatum Getariako Txakolina