A corn salad at a barbecue is a rite of passage. This recipe was given to me by my mother-in-law, and I couldn’t not add it. It raises the bar for corn salads and puts other recipes to shame.

 

Yield: 4–6 servings

 

Ingredients:

Salad:

2 large ears of corn

oil, for brushing

6 oz. deli pastrami

8 cherry tomatoes, halved

1 avocado, diced

½ red onion, diced

 

Dressing:

½ cup mayo

1 tablespoon mustard

1 tablespoon lemon juice

1 tablespoon garlic powder

½ teaspoon kosher salt

1 teaspoon sugar

 

Directions:

Brush corn with oil.

Grill corn over medium-high heat for 10–15 minutes, turning every 2–3 minutes so it cooks evenly and gets beautiful char marks.

Grill pastrami for 2–3 minutes.

Using a sharp knife, carefully cut corn off of cob, keeping some chunks.

Slice pastrami into little squares.

Mix dressing ingredients and toss with corn, pastrami, tomatoes, avocado, and onion.