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• 9-10 fresh sweet corn, shucked
• Small red onion (diced)
• 2 small tomatoes (diced, using outside only)
• ½ cup fresh parsley, finely chopped
• ½ cup La Bella Romana giardiniera relish (mild or hot)
• 1 ½ cups mayonnaise
• 1 cup La Bella Romana imported parmesan
• salt, oregano, granulated garlic, black pepper (to taste, about 1tsp each )
• Pinch red pepper
• Touch of EVOO
1. Grill the Corn: Preheat your grill to medium-high heat.Toss the shucked corn lightly in oil and place directly on the grates. Cook for 10–12 minutes, turning occasionally, until the kernels are tender and charred in spots. Remove from heat and let cool slightly.
2. Prep veggies: While corn is grilling, add your chopped parsley, diced onion, diced tomatoes to a large bowl
3. Cut the Corn: Hold each ear of corn upright and carefully slice the kernels off the cob from top to bottom. Add to bowl with the rest of veggies
4. Make the Dressing: In the bowl, add mayo, parmesan, and giardiniera (getting a bit of the oil from the giardiniera as you go) and mix together
5. Season and Serve: Taste the salad first (the cheese and giardiniera add salt), then season with salt, granulated garlic, oregano, black pepper and red pepper as needed. Serve as side dish, with chips, or even as a burger topping!
Tips
• Make-Ahead Tip: You can grill the corn and chop the vegetables a day in advance. Keep them stored separately in the fridge, then toss with the dressing right before serving.
• The Giardiniera Oil: For extra depth, whisk 1 teaspoon of the seasoned oil from the giardiniera jar straight into the mayonnaise dressing.