By Fourth of July week. We watched the fireworks from the waterfront, which I've done every year I've lived in this neighborhood, and which this year meant bringing a four-month-old in ear protection and a carrier and having approximately fifteen minutes of celebration before the explosions became too much information for him and we walked home through the dark streets of Southie while the sky lit up behind us. He fell asleep on my chest by the time we got to Broadway. We sat on our stoop and listened to the end of the show from there and it was actually better that way—the sounds and the light without the crowd.
Sean's parents came for the 4th. Maureen brought potato salad and Sean grilled—the first time we've grilled since we moved in, partly because the grill has been on the back porch since we bought it and partly because grilling requires initiative and the last year and a half has had initiative in short supply. He grilled hot dogs and chicken and corn and Sean Sr. stood at the grill with him and they talked in the way men talk at grills, occasionally and with purpose, and Maureen sat with me on the porch and held Liam and we watched the harbor in the afternoon light and she said "this is a good life, Katherine." She calls me Katherine when she means it. I don't correct her.
Potato salad and grilled corn and cold beer and Liam asleep in the carrier on my chest. A good life. Yes.
That grilled corn Sean made — charred just enough, sweet from the summer heat — was the kind of thing that stops you mid-bite and reminds you where you are. I’ve been thinking about it ever since, and the next time I made corn I wanted something I could pull together ahead of time, something cool and creamy to sit next to whatever’s coming off the grill, something Maureen could scoop onto her plate while holding a baby. This creamy corn salad is exactly that.
Creamy Corn Salad
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes | Servings: 6
Ingredients
- 5 cups fresh or thawed frozen corn kernels (about 6 ears if using fresh)
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/2 cup crumbled cotija or feta cheese, plus more for topping
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and minced (optional)
- 2 tablespoons fresh lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika, plus more for garnish
- Salt and black pepper to taste
Instructions
- Cook the corn. If using fresh ears, grill or char corn in a dry cast-iron skillet over high heat for 4–5 minutes, turning occasionally, until lightly golden in spots. Cut kernels off the cob. If using frozen, thaw completely and pat dry.
- Make the dressing. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, garlic powder, and smoked paprika until smooth and combined.
- Combine. Add the corn kernels, red onion, jalapeño (if using), and cilantro to the bowl. Stir to coat everything evenly in the dressing.
- Add the cheese. Fold in the crumbled cotija or feta. Taste and season with salt and black pepper as needed.
- Chill and serve. Refrigerate for at least 15 minutes before serving. Top with extra cheese, a sprinkle of smoked paprika, and additional cilantro if desired. Serve cold or at room temperature alongside grilled meats.
Nutrition (per serving)
Calories: 210 | Protein: 5g | Fat: 12g | Carbs: 24g | Fiber: 2g | Sodium: 290mg