Grilled corn pretty much finds its way into nearly every single barbecue I ever have. It’s such a statement of mid-summer, and beloved by nearly everyone. Plus when it’s at the peak of its season, corn needs nothing more than a squirt of lime juice and a sprinkle of salt to highlight the intense sweetness and crunch.

Grilled corn also makes a great addition to a whole slew of side dishes and salads. Pretty much any summer vegetable—from green beans to roasted bell peppers, summer squash to zucchini—enjoys being snuggled up with a few sweet corn kernels. Toss it into a green salad, like peppery wild arugula, or add it to a chopped romaine salad with blue cheese.

This particular salad hits a lot of my favorite notes: crunch sugar snap peas and cherry tomatoes add a bit of sweet-tartness, balanced by the salty goat cheese and tangy lime juice. But it’s also incredibly versatile, so you can really experiment to get your exact perfect combination. Swap out the sugar snaps for blanched green beans or snow peas if you like, or use chopped heirloom tomatoes for the cherry tomatoes. You can easily use feta or crumbled queso fresco instead of goats cheese. And for a heartier salad, add 1 to 2 cups of steamed, rinsed, and cooled farro or wheat berries.

Any way you make it, it’s sure to be a hit!

Salad Ingredients: Grilled Corn, Sugar Snap Peas and Cherry Tomatoes (Wendy Goodfriend)

Recipe: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese

Makes 8 servings

Ingredients:

3 cups sugar snap peas, trimmed and halved crosswise on a diagonal
3 ears corn, husks and silk removed
2 cups halved cherry tomatoes
2 tbsp olive oil
Juice of 1 lime
1/2 cup chopped fresh cilantro
1 cup crumbled goat cheese
Kosher salt and freshly ground black pepper

Instructions:

Bring a pot of salted water to a boil over high heat. Add the sugar snap peas and blanch until crisp-tender, about 1 minute. Drain and rinse well under cold water; drain again and transfer to a large serving bowl.

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Prepare a charcoal grill for medium-high heat. Clean and oil the grill grate. Place the corn over the heat. Cover the grill and cook, turning occasionally, until nicely grill-marked and crisp-tender. Transfer to a cutting board. When cool enough to handle, cut the kernels from the cob.

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Add the tomatoes and corn to the sugar snap peas. Add the cilantro, drizzle with the olive oil and lime juice and toss to combine. Add the goat cheese and season to taste with salt and pepper.

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Grilled Corn Salad with Sugar Snaps, Cherry Tomatoes, and Goat Cheese (Wendy Goodfriend)

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