Recipe courtesy of Jeff Mauro

Quadruple Illinois Sweet Corn Salad

Getting reviews...
  • Level: Easy
  • Total: 45 min
  • Active: 40 min
  • Yield: 6 servings





  1. For the salad: Heat a grill to 400 degrees F.
  2. Place 3 ears of corn directly on the grill grates, along with the jalapeno. Grill, turning occasionally, until very tender and charred in spots, about 10 minutes.
  3. Meanwhile, cut the kernels off the remaining 3 ears raw corn and add to a medium bowl. Set a fine-mesh strainer over a small bowl. Place a raw corn cob upright in the strainer and scrape along the cob using the back of a knife or spoon to extract the milk and remaining corn remnants. Press the corn remnants with a rubber spatula to release even more corn milk, then discard any remnants left in the strainer. Repeat with the remaining raw corn.
  4. When the grilled corn and jalapeno are cool enough to handle, cut the kernels from the corn and add to the bowl. Rub the charred skin off the jalapeno, then remove the stem and seeds, cut into small dice and set aside.
  5. For the dressing: Add 2 tablespoons of the corn milk to a small bowl, along with the vinegar, salt, chipotle powder and shallot. Slowly whisk in the oil to combine, then add the dressing to the corn and toss gently to combine. Spread the dressed corn on a platter. Arrange the grilled jalapeno, bacon, diced tomatoes and fried corn kernels on top in rows. Serve immediately.

Cook’s Note

To cook and shuck corn quickly, you can place 1 ear of corn in the microwave with the husk on. Microwave on high for 2 minutes. Remove from the microwave with a kitchen towel since the corn will be hot, and cut off 1 inch from the bottom off the husk. Push the corn up out of the husk from the other end, leaving the husk and silk behind.