Hi hi! I have something fun for you today – my girlfriend Annie is taking over today’s newsletter and she has a recipe for you. Annie is one of my favorite internet friends. We are into a lot of the same things like speckled enamel dishes and beans but a big one for us is killer seasonal produce. Her recipes are fresh and accessible to everyone. I think you will really like what she has for you!
Check out Annie’s website for more recipes and give her a follow on Instagram and TikTok 💖.
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Hi! I’m Annie Lucey and I’m so excited to take over Marcella’s newsletter today. I’m a trained chef and professional recipe developer working in food media. You can find me sharing my recipes over on my site or enjoying my little coastal town about 25 minutes south of San Francisco. Marcella and I haven’t met IRL *yet* but she’s my food internet pal and we’ve always just clicked. And when I say clicked I mean she makes me laugh out loud at least once a day either in my DMs or in her videos. Anyways, I think we share a pretty similar approach to ingredients and cooking. My style of cooking is casual, feel-good, and seasonally-driven. In terms of cuisine, my recipes are inspired by my home state of California, as well as my Italian and Mexican roots.
Marcella and I share a love of seasonal produce and boldly flavorful salads, so it seemed on brand to share my Grilled Corn Salad. Grilled Corn is the epitome of summer food, and here, it’s served with fresh, flavorful fixins’ in a salad that you’ll make all season long. No grill? No problem. Use a stovetop grill pan or oven-roast your corn. Once cooked, toss those charred corn kernels with lime juice, scallions, serrano chiles, cilantro, and crumbled feta or cotija. Enjoy with grilled proteins, platters of ripe tomatoes, and preferably outdoors with chilled wine.
Grilled Corn Salad with Citrus, Herbs, + Cotija
Ingredients:
6 ears corn, husked
1 - 1 1/4 cup crumbled cotija cheese or crumbled sheep’s milk feta
1 cup thinly sliced scallions, about 4 large scallions
1/2 cup cilantro, roughly chopped
1/3 cup fresh lime juice (about the juice of 2 ½ limes - save the other half of the last lime for serving)
1/3 cup olive oil, plus more for grilling
1 serrano or jalapeño, seeds removed and diced (keep the seeds if you’re feelin’ spicy)
kosher salt to taste
Instructions:
Grill the corn
Heat a grill or cast-iron grill pan to medium heat. While the grill is heating up, brush corn with olive oil, and season generously with salt.
Grill corn for 10-12 minutes, or until it starts to get grill marks, being sure to turn occasionally so all sides of the corn get a bit of char, but not so much that the corn dries out. Once cooked, let corn cool slightly.
Assemble the salad
Slice kernels off of cob, and transfer kernels to large serving bowl.
To large serving bowl with corn kernels, add crumbled cheese, sliced scallions, chopped cilantro, lime juice, olive oil, serrano or jalapeno, and several generous pinches of kosher salt to taste.
Taste, adjust, + serve
Toss, taste, and adjust. If it needs more brightness, add more lime juice. If it needs more savory flavors, add more crumbled cheese or kosher salt. Freshen it up with more cilantro and scallion if desired. Serve salad while warm or at room temp.
My favorite way to slice corn kernels off of the cob is like this.
Add some crispy cronchy texture with toasted pistachios and crispy bacon bits if you’re feelin’ it.
This is my go-to serving bowl, and I also love any of the speckled and splattered enamelware from Crow Canyon for serving outdoors.