This is one “separate” side dish that can be made from the corn in the boil. Just pull some corn from the finished pile of food and whip this up.
- Using a sharp, serrated knife, remove corn kernels from the cobs and reserve in a small bowl. Discard cobs.
- Quarter jalapeño lengthwise and seed, fine chop, and add to corn.
- Julienne mushroom caps. Add to corn.
- Season corn salad to taste with whiskey, oil, salt, pepper, and sugar. Mix well. Fold mint into salad and serve.