How to Make the Perfect Street Corn Salad

How to Make the Perfect Street Corn Salad

First in our Simple Summer Salad series, we have our dear friend Amy Holt's incredible Street Corn Salad. Amy is a recipe developer, food stylist and photographer. She believes the best dishes typically consist of simple ingredients of the best quality, so buying quality food and using what is in season are her keys to creating the tastiest dishes! Her Street Corn Salad A perfect summer lunch or a great side for summer barbecues! Read on for a Q&A and her yummy recipe. 


Q&A with Amy Holt


Brightland: What do you like to keep out on your kitchen countertop or "kitchen shelfie"?

Amy: I always have an assortment of fresh herbs on my kitchen countertop. I keep some potted and others I cut off the stems and keep in water almost like a bouquet of flowers. I love to cook with an assortment of fresh herbs because they each highlight different flavors and always brighten any dish. 


Brightland: What does living in a golden state meant to you?

Amy: Living in California means year around access to flourishing farmers markets with unique seasonal ingredients. There are also so many amazing restaurants in LA with menus that change seasonally. I always love discovering and gathering inspiration in both flavors and food styling. 


Brightland: What is your favorite way to use olive oil? 

Amy: Honestly, I love putting olive oil on everything! It’s the starting ingredient for almost everything I cook and the finishing touch before serving. I love dunking a good crispy piece of French bread into Brightland and enjoying the simplicity for the flavors and what they are one their own. 


Brightland: If you had to eat one food for the rest of your life (but receive all the nutritional benefits + look fabulous), what would each of you choose?

Amy: Broccolini! Hands down, all day, everyday. I love Broccolini! And, funny thing is, I hated it until I was about 19 years old. I love it cooked with a little olive oil, in a cast iron on super high heat, a little charred and tender, with red pepper flakes, Himalayan salt and a splash of red wine vinegar at the end.



Brightland: How do you unplug and disconnect? 

Amy: I love going to the beach at sunset for a picnic or to enjoy a bottle of wine. Being outdoors and sitting with nature to listen to the sounds and enjoy it’s beauty is my favorite way to take time for myself and to let everything slow down for a bit. 


Honestly, I love putting olive oil on everything! It’s the starting ingredient for almost everything I cook and the finishing touch before serving.

Amy's Street Corn Salad 


  • 2 corn cobs
  • 1 tbsp Brightland's ALIVE 
  • Pinch of both salt and fresh cracked pepper
  • 1/4 lime- juiced
  • 1 tsp thinly sliced red chili pepper
  • 1 Tbsp queso fresco 
  • 1/2 tbsp fresh cilantro 



  1. Cut corn off the cob
  2. Heat cast iron skillet very hot and add Brightland's ALIVE on skillet 
  3. Add corn, salt, and pepper 
  4. Cook until browned, and add a squeeze of fresh lime, chili slices, queso frescoe, and cilantro


Top with lime zest, fresh cracked pepper, and a drizzle of Brightland