Grilled Sweet Corn Salad
When the corn is as high as an elephant’s eye, you make corn salad!
The first ingredient of a great summer party is people! That’s why TABLE was so excited when Marvista Design + Build decided to invite their favorite clients to a summer soiree at their Squirrel Hill showroom, alongside sponsors Cambria Stone, Tisdel Sub Zero Wolf, Don’s Appliances, and TABLE Magazine.
Chef Brandie Lamb journeyed to Pittsburgh from her Cincinnati home, bringing her expertise as a Tisdel SubZero Wolf chef to the proceedings. She joined forces with Pittsburgh caterer Elegant Edge’s owner Judah Cowen to develop a light, bright Kosher menu.
Just before the guests gathered, Chef Brandie showed us how each dish was made. Photographer Dave Bryce and our publisher Justin Matase captured the deliciousness…and the party came alive just after.
Enjoy these dishes at a summer gathering of your own design!
Grilled Sweet Corn Salad Recipe
4 ears sweet corn
2 chopped shallots
1 tbsp lime juice
1 tbsp olive oil
1 chopped Fresno pepper
1 tsp chopped cilantro
1 tsp salt
1 tsp pepper
Boil corn for 5 minutes, then grill for flavor until done. Cut the corn off the cobs.
While corn is still warm, combine all the remaining ingredients together and pour over corn. Mix again until fully coated.
Photography by Dave Bryce / Styling by Justin Matase / Venue by Marvista Design + Build
Try more great dishes from our summer party at Marvista Design +Build:
Green Beans with Shallots and Almonds
Salmon with Pineapple Mango Salsa
Skirt Steak with Scallion Salsa
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Writer Stephen Treffinger shares the story behind his book, James Huniford: At Home. Photo by Matthew Willams.