This salad reminds me of barbecuing in my friend's yard. We had many amazing barbecues there. I used some honey from their shop and other ingredients they'd probably sell or endorse. This is a take on a Mexican corn salad type thing. Use the herbs and other flavors to drive the direction you want to take it in! Also if you live in Brooklyn, visit their shop! http://easterndistrictny.com/
- 6 ears of corn
- various hot chiles, to taste
- 1 tbsp light, fragrant honey (Greenpoint honey of course)
- aged cheddar (I used "Krystal Pure Cave Aged Cheddar")
- 1 lemon
- A dash of white wine vinegar
- nice, but not crazy flavorful olive oil
- chile powder (I have some nice ground aleppo peper, maybe some smoked paprika instead?)
- salt, pepper
- chopped fresh basil, mint, cilantro, whatever you like, to taste
Do each of these things, and then taste it between each step.
- Peel the corn, and cut the kernels off the cob, raw, into a bowl. (You can boil the corn for a minute first if you want, but at this time of year, raw is king)
- Chop up enough fresh herbs that when you mix it up, it looks pretty damn green
- Add enough chile powder that when you mix it up, it looks a little red
- Add enough olive oil that when you mix it up, it looks nice and shiny (2 tbsp?)
- Add enough salt that when you taste it, you can taste the salt. Get that pepper in there too.
- Grate (medium microplane, not the fine one please) a generous amount of aged cheddar into the salad
- Juice the lemon, mix it in, also splash in the vinegar
- Choose your chiles wisely. Maybe one finely minced arbol, something bright and green, etc. You want to be able to see flecks of green, yellow, and orange from your chiles in the salad.
- Add honey a teaspoon at a time until it looks shiny and kicks a little of the heat off. I used two.