GRILLED CORN ON THE COB | plus the BEST corn salad recipe!

Buy corn with fresh, bright green husks and golden silks.

Shuck the corn by grabbing a portion from the top and peeling it down towards the bottom, snapping off the bottom when done.

Remove any stringy bits of silk from the corn, if grilling without the husk.

Preheat the grill to medium high heat.

If grilling without the husk, rub or brush avocado oil over the corn cob to enhance flavor and prevent sticking.

For corn in the husk, remove any loose outer leaves and tear off any extra long silks or tassels.

Add the corn directly to the grill without soaking in water.

Grill corn in the husk for about 15 minutes, and corn without the husk for about 10 minutes, rotating every few minutes for an even char.

After 10 minutes, remove the corn without the husk and continue grilling the corn in the husk for another 5 minutes until charred.

Let the corn in the husk cool before peeling it.

Add a pat of butter and a sprinkle of sea salt and freshly ground black pepper to the grilled corn before serving.

Grill four additional corn cobs for the corn salad.

Once cool enough to handle, hold the corn upright and shave off the kernels using a knife.

Transfer the corn kernels to a large mixing bowl.

Slice one cup of cherry or grape tomatoes, quartering them if desired, and add to the bowl.

Slice and quarter one English cucumber, adding it to the bowl without peeling.

Dice half of a medium red onion and add it to the bowl.

Chop a quarter cup of fresh herbs (cilantro and parsley) and add to the bowl.

For the dressing, mix two tablespoons of olive oil, two tablespoons of apple cider vinegar, half a teaspoon of kosher salt, and a quarter teaspoon of freshly ground black pepper in the bowl.

Stir all ingredients together to combine.

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Allergens