Fresh Corn and Green Onion Salad with Tarragon

There is something about fresh corn on the cob that signals the height of summer. I remember sitting on my grandmother's back porch, peeling back the silk and husks, trying to get every last bit of green off the kernels. This salad is my attempt to capture that simple, sweet nostalgia while adding a bit of sophisticated flair with fresh tarragon.

Most corn salads lean heavily on mayonnaise or heavy dressings, but I prefer to let the corn speak for itself. The sharp bite of green onions balances the natural sugars of the corn, while the anise-like undertone of the tarragon makes it feel fancy enough for a dinner party, yet easy enough for a Tuesday night cookout. You don't need to cook the corn for very long; keeping it slightly crisp provides a much better texture than turning it to mush.

If you have a grill handy, charred kernels add a nice smokiness, but boiling or steaming works just as well when you are short on time. Just remember to cut the kernels off while the cob is still warm so they absorb the dressing properly. Trust me, once you try this combination, you will never go back to those heavy, mayo-laden versions.