Roasted Corn Salad

When corn is fresh, in season, and juicy, it doesn’t even need to be cooked—simply slice it off the ears and eat right away. But when it’s less fresh, boiling it cooks the starches in the kernels and makes the corn sweeter. This salad hopes you’ve got seasonal corn, but if not, just plunge it into a pot of boiling water for about 3 minutes, which will ensure its finished texture is juicy. Lastly, everything here can be cooked on the grill if you’d like to add some smoky notes. Heat the oil