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Select desired cooking method - boiling, broiling, roasting, grilling, or sautéing. Husk corn and remove as much of the silk as possible, unless cooking corn on a grill.
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To boil, fill a stock pot with water, 2 teaspoons salt and 1 teaspoon sugar. Bring to a rolling boil. Add corn cobs and boil for 2-3 minutes, or until bright yellow in color. (If corn is white, the kernels will look plump and more translucent.) Remove from water and allow to cool slightly. Remove corn from cob.
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To broil, adjust oven rack so it is about 4 inches away from the heating element. Preheat broiler to high heat. Remove corn from cobs and place in an even layer on a rimmed baking sheet. Drizzle with a little olive oil and season with a little salt and pepper. Broil for 2-3 minutes, stir corn, then broil for another 2-3 minutes or until corn is golden and starting to blacken around the edges.
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To roast, preheat oven to 425°F. Rub corn with a little bit of olive oil and place cobs on a baking sheet or directly on oven rack. Roast for 10-15 minutes, or until corn is just cooked. The kernels will be plump and translucent. Remove corn from cob.
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To grill, fill a large bucket with water and soak corn, husks and silk still intact, for 1-2 hours. Preheat grill for direct heat. Remove cobs from water and allow to drain, then place directly on the grill grates. Cover with lid and grill for 15-20 minutes, or until husks are blackened. Remove from heat using tongs or heat-safe gloves. Allow to cook slightly. Pull back the husks - the corn should easily come away from the silk and husk. Remove corn from cob.
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To sauté, remove corn from cobs. Heat a large skillet over medium-high heat. Add a small amount of olive oil to the pan and allow it to heat for 20-30 seconds. Add the corn, working in two batches, if needed, so it's not too crowded. Cook, stirring occasionally, for 5-6 minutes, or until corn is tender-crisp and starting to brown around the edges. Transfer corn to a mixing bowl and set aside.
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To prepare salad: heat a skillet over medium-high heat and add a little olive oil. Add red onion, jalapeño, and garlic. Sauté for a few minutes just to cook out some of the rawness. remove from heat and transfer to the bowl with the corn.
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Add the remaining ingredients and stir until well combined. Taste and add more salt or lime juice, if needed.
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Transfer to a serving bowl or platter. Cover and refrigerate until ready to serve. Garnish as desired just before serving.