There are plenty of reasons to love late summer, but for me, it all comes down to one thing: fresh local corn. Every August, I start counting the days until the first ears arrive at area farm stands. Bucks County grows some of the sweetest, juiciest corn anywhere, thanks to rich soil, warm days, and cool nights.

For the best smoky, caramelized flavor, I prefer grilling corn without the husks. Lightly oil the grill grates, place the ears directly over the heat, and turn the cobs every minute or two until each side develops golden-brown char marks. Once cool, stand each ear upright, then carefully slice the kernels from the cob.

Grilled corn works beautifully in salsas, salads, and more. One of my favorite recipes is Mexican Street Corn Salad, which we feature at Caleb’s American Kitchen from late August through September. To customize the salad to your own tastes, try making it at home by starting with this basic recipe and adjusting the ingredient to your own taste.

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MEXICAN STREET CORN SALAD

Ingredients

• Mixed greens

• Fresh tomatoes

• Cotija cheese (feta makes a great substitute)

• Street Corn (see recipe)

• Diced cucumber

• Thinly sliced watermelon radish (or any fresh radish)

• Lime Crema Dressing (see recipe)

• Grilled chicken, salmon, or pork tenderloin (optional)

Directions

Combine all of the ingredients in a large bowl and gently toss with the Lime Crema Dressing until everything is lightly coated. Top with grilled chicken, salmon, or pork tenderloin for a heartier meal.

STREET CORN

Ingredients

• Olive oil

• ½ cup diced red bell pepper

• ½ cup diced green bell pepper

• ½ jalapeño, seeded and finely chopped (or a pinch of cayenne pepper)

• ½ cup diced red onion

• 2 cups grilled corn kernels

• 1 bunch cilantro, finely chopped

• 1 teaspoon chili powder

• Pinch of sea salt

• 1 lime, zested and juiced

Directions

Heat a drizzle of olive oil in a sauté pan over medium heat. Cook the peppers and onion until softened, about five minutes. Add the corn and cook for another minute. Remove the mixture from the heat and stir in the cilantro, chili powder, salt, and lime zest and juice while the mixture is still warm. Serve warm or chilled.

LIME CREMA DRESSING

Ingredients

• 1 cup mayonnaise

• 1 cup nonfat Greek yogurt

• 1 cup buttermilk

• 1 tablespoon fresh dill, chopped

• 1 tablespoon fresh cilantro, chopped

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 teaspoon sea salt

• ½ teaspoon freshly ground black pepper

• 1 lime, juiced

Directions

Whisk all of the ingredients together until smooth and creamy. Refrigerate the mixture for at least 30 minutes before serving to allow the flavors to come together.

Caleb Lentchner is the owner of Caleb’s American Kitchen in Lahaska.

Photograph courtesy of Caleb Lentchner