A great and flavorful addition you your picnic, especially when using corn on the cob that has been charred over an open fire. Want more “bang for your buck?” Add some minced dried chilies to this salad.

For a true fire-roasted experience, remove husk and silk from three ears of corn and soak in cold water for 30 minutes.

Fire up your grill and roast them right on the grill for about six minutes, then turn. Keep turning and roasting until each entire ear is lightly charred. Cool and cut off kernels for this recipe.

You can skip sauteeing it in a skillet and follow remainder of recipe.

1/4 cup sun-dried tomatoes(not in oil)
1/4 cup boiling water
2 cups whole kernel corn
1/2 teaspoon chili powder
1 Tablespoon olive oil
1/2 onion, diced
3/4 cup sour cream
2 Tablespoon lime juice
1/4 teaspoon cracked black pepper
Salt to taste

Soak tomatoes in water for 30 minutes. Drain and dice small. Dry corn as well as possible with paper towels and toss with chili powder; set aside. In a large skillet, add olive oil over medium high heat. When hot, add corn and onion. Cook 6-8 minutes, stirring frequently, until the corn starts to get tan colored. Remove from stove and transfer corn mixture to a large bowl to cool to room temperature.

When ready, add tomatoes, sour cream, lime juice, black pepper and salt, blending well.

Makes 3 servings

— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is marrie d with four children. You can email questions or comments to [email protected] and visit theyankeechef.blogspot.com.