serves 4

When local corn arrives in markets, grilling the cobs is hands-down the best way to eat it. Add some diversity and spice to the joy of local corn, if you choose.

3 ears sweet corn, shucked
1 green onion, minced
2 Tbsp. cilantro, finely chopped
1 tsp. lime zest
Juice of 1 lime
1 tsp. chipotle chili powder (less if sensitive to heat)
½ tsp. salt
¼ tsp. black pepper

Grill ears of corn on a hot grill, charring lightly then aside to cool. When the ears are cool to handle, use a sharp knife to cut the kernels off the cob: Brace the stem end on a cutting board and cut downward. Transfer to a mixing bowl. Add green onion and cilantro and toss to mix. For the dressing: Add lime zest and juice to a small bowl. Whisk in chipotle chili powder, salt, and black pepper. Pour the mixture over the salad and toss to coat.