Sweet summer vegetables!  They’re such a treat to have and taste even better when they’re grilled.  We’ve been eating our fair share of grilled vegetables this summer.  Not to the point that we’re tired of them, but enough that its time to do something different…even if its only a slight change.  The cook-out staple of grilled corn on the cob tastes even better with a few simple modifications from the way we normally eat it.

Nicole and the kids have gone crazy over corn on the cob since I got them eating it with mayonnaise and Parmesan cheese (and a little butter of course!).  And while I love having it that way too, I was looking for a different way to serve it up this time while staying true to the original flavor.  The result: corn on the cob in a bowl!

Grilled Corn Salad

4 Ears of sweet corn, husk on

3-4 Tablespoons of Olive Oil Mayonnaise

1/4 Cup Parmesean cheese

1/4 Red bell pepper, cubed

Butter, to taste

Salt and Pepper, to taste

Grill the corn according to your liking; I know a website that has a few good tips for grilled corn.  Let the corn cool until it can be handled.

Place the thick end of the corn on a plate and use a paring knife to shave the kernels off from top to bottom.  Dump the kernels from the plate into a mixing bowl.

Once all the ears are shaved and the kernels are in the bowl, mix in remaining ingredients.

Serve warm or cold.  If you can let it refrigerate overnight, the “grilled” flavor will be more intense!