Grilled corn is a bit of a summer staple at our house. My son in particular loves it and will even eat leftover grilled corn on the cob out of the fridge so we don’t often get to make this salad with leftover grilled corn but it is a great way to use up some if you have it. It is a delicious side dish addition to any grilled dinner this season. I make my own mayo for this recipe but you could easily use store bought and add the lemon zest and chives to that.
Don't be intimidated if you have never made homemade mayonnaise before; it is easier than you think .
Prepare your mayonnaise first.
In a blender or food processor, combine until thick and pale in color
2 large or extra large egg yolks
3/4 teaspoon salt
1 teaspoon sugar
A pinch cayenne pepper
Zest of ½ lemon finely chopped
Add oil alternately with lime juice in three parts, adding the oil very slowly in a thin stream.
1 cup extra virgin olive oil
Juice of ½ lemon
This will produce a thick mayonnaise. Fold in two tablespoons chopped chives.
Toss together
3 to 4 large ears grilled corn, removed from the cob
2 large granny smith apples chopped
¼ cup finely diced red pepper
3 tbsp chopped green onion
½ to ¾ cup lemon chive mayo (or to taste)
salt and pepper to season
Chill the salad for an hour or two before serving.
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