Grilled Sweet Corn Salad

The first ingredient of a great summer party is people! That’s why TABLE was so excited when Marvista Design + Build decided to invite their favorite clients to a summer soiree at their Squirrel Hill showroom, alongside sponsors Cambria Stone, Tisdel Sub Zero Wolf, Don’s Appliances, and TABLE Magazine.

Chef Brandie Lamb journeyed to Pittsburgh from her Cincinnati home, bringing her expertise as a Tisdel SubZero Wolf chef to the proceedings. She joined forces with Pittsburgh caterer Elegant Edge’s owner Judah Cowen to develop a light, bright Kosher menu.

Just before the guests gathered, Chef Brandie showed us how each dish was made. Photographer Dave Bryce and our publisher Justin Matase captured the deliciousness…and the party came alive just after.

Enjoy this corn salad dish at a summer gathering of your own design!


4 ears sweet corn

2 chopped shallots

1 tbsp lime juice

1 tbsp olive oil

1 chopped Fresno pepper

1 tsp chopped cilantro

1 tsp salt

1 tsp pepper

Boil corn for 5 minutes, then grill for flavor until done. Cut the corn off the cobs.

While corn is still warm, combine all the remaining ingredients together and pour over corn. Mix again until fully coated.

Photography by Dave Bryce / Styling by Justin Matase / Venue by Marvista Design + Build

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