Fresh Corn Salad with Smoked Aged Cheddar

It's the use of raw corn in this salad that makes it special; pairing the raw corn with smoky cheese makes it even more so. For those who have not experienced the joy of raw corn, I'd like to encourage you to give it a try. Fresh raw corn, especially at its peak in the summer, is phenomenal.

I do like boiled or grilled corn on the cob, but if given the choice of cooked or raw corn, I choose the latter without having to think. To me, raw corn is more delicious and has better overall texture. Each kernel is like a plump and taut sac begging my all-too-willing teeth to free the refreshingly sweet nectar from its prison of skin. Cooked corn is good too, but in a different way; its sweetness is more on the milky/starchy side whereas raw corn tastes almost ... fruity.

My friend KT makes this salad with grilled corn. He sometimes adds crisped bacon bits and sometimes smoked cheese, but never both at the same time. Though his original version is very, very good, I like my heavily modified version better just because it tastes fresher and lighter. This summer salad boasts varied colors, textures, and flavors all of which come together beautifully. The sweetness of the corn and red bell pepper goes very well with the heat and zing brought on by the fresh Serrano. The smokiness of the cheese and the paprika is balanced out by the vibrant flavor of the lime juice. Every time I bring this salad to a picnic or potluck, there's never any leftover.



Fresh Corn Confetti Salad with Smoked Aged Cheddar
Adapted from KT's grilled corn salad
(Makes about 4 cups)
Downloadable Version

Kernels from 3 large ears of sweet corn (Position the knife blade right at the base, so you get the whole kernels out in one go without causing the corn to bleed too much juice which will cause the salad to be too watery.)
Half a medium red onion, cut into small dice roughly the size of the corn kernels
One serrano pepper, seeded and very finely diced
One medium red bell pepper, seeded and cut into small dice roughly the size of the onion
2 ounces of smoked aged cheddar cheese*, cut into small dice roughly the size of the bell pepper
1/4 cup finely chopped fresh cilantro leaves
2 tablespoons of extra-virgin olive oil
1 teaspoon Spanish or Hungarian paprika
Juice of one lime, or to taste
1/2 teaspoon salt, or to taste


Prepare all the ingredients and keep them chilled in a mixing bowl. Just before serving, add the olive oil, lime juice, salt, and paprika; toss. Adjust the tartness and saltiness to suit your taste.

*Other semi-soft cheeses such as Gouda, Jack, Mozzarella, or Fontina work as well; just be sure they're smoked.