Charred Corn Salad

charred corn salad

Let’s consider this step one of incorporating real food back into my diet.

A week of awesome vacationing/eating in San Diego was directly followed by a week of sickness/sleeping, during which the most solid food I ate was an antibiotic.

Yesterday I was able to stand up long enough to leave the house, so I knew I needed two things:

a burger, animal style

-a salad that took minimal effort and used some of those veggie type things I’d been missing out on all week.

charred corn salad

Oh, and then I made this coffee cured pulled pork for dinner. I’m crazy. I know.

I guess I went into overdrive because I hadn’t really cooked at all this month. Not cool!

But you know what is cool? Summer veggies.

veggies for charred corn salad

They almost make it too easy.

Gather up pretty much any grouping of summer’s bounty, throw in a bowl with some citrus and you’ve got yourself a meal.

veggies for charred corn salad

If you can grill said bounty – well now we’re really talkin’.

If not, there’s always your old friend the cast iron skillet. He’s got your back.

charred corn

I am out-of-control-obsessed with corn right now. It’s too damn good.

I swear, somehow this year’s corn is the sweetest ever! And it costs a pile of pennies! That’s always nice.

charred corn salad

This salad would work great for backyard entertaining – it’s easy to throw together and it gives your guests the option to get some kind of health factor in there between all the margaritas and bbq ribs and burgers and whatnot.

Print

Charred Corn Salad

If you have a grill going, you can char the corn on the grill, then cut the kernels off the cob to add to the salad.

Serves

6-8 as a side

Ingredients

  • 1 pint cherry tomatoes, halved, quartered if large
  • 2 ripe avocados, diced
  • 1 15-ounce can black beans, drained and rinsed
  • 4 large ears corn, husked, kernels cut off the cob
  • 1/2 teaspoon ground cumin
  • 1/2 cup chopped cilantro
  • 2 scallions, white & light green parts only, thinly sliced
  • 1 jalapeño, seeds & ribs removed, minced
  • 2-3 limes
  • 1 teaspoon honey
  • olive oil
  • kosher salt & freshly ground black pepper

Method

  1. In a large bowl, combine the tomatoes, avocado, black beans and the juice of half a lime. Season with salt and pepper.
  2. Heat a cast iron skillet over medium-high heat. Add 1 tablespoon of oil and the corn kernels; season with salt and pepper. Cook for 5-6 minutes, stirring often, until nicely charred. Add the cumin and stir to combine. Add the corn to the bowl along with the cilantro, scallions and jalapeño.
  3. In a small bowl, whisk together 1/4 cup lime juice and honey. While whisking, drizzle in 2 tablespoons olive oil. Season with salt and pepper. Pour dressing over the salad and gently toss to combine. Adjust seasonings if necessary.

http://kitchenetteblog.com/2012/07/charred-corn-salad/

Posted in: Beans & Legumes, No-Cook, One-Pot Dish, Party Fare, Quick & Easy, Salads, Sides, Summer, Vegetables, Vegetarian

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14 Responses to “Charred Corn Salad”

  1. I’m crazy obsessed with corn right now too!!! But not just corn grilled and charred corn. I’ve been dying for something like this for weeks! Looks amazing and beautiful photos!

  2. Liz says:

    I could live off this marvelous salad! Glad you’re feeling better~

  3. samantha says:

    I made this for lunch and it was so delicious! Light and refreshing, I plan on making this again and again. I didn’t get enough corn out of four cobs, so I’ll probably try six next time, but that’s probably because I was using small, home grown cobs.

  4. I’m also constantly grilling corn for salads these days. Yours looks so good!

  5. Sarah says:

    Hey Brittany. What a lovely looking salad. Do you think it would still be as good if I added wild rice and made it into a more of a rice dish?
    Contributing to a potluck and salad is already taken!

  6. Karen says:

    Hi Brittany, can I first say I LOVE YOU HAIR!? You rock it. Then, this salad will be a summer staple for us. I am using salmon, chicken, shrimp to make it a one dish meal. Maybe add a little quinoa and kale to really turn up the health factor? Great recipe with tons of options! But the key is the fresh grilled corn…thanks.

    • brittany says:

      Thanks Karen! You can totally turn this into a one dish meal with any of those suggestions – love the idea!

  7. holly says:

    Thank you tor this awesome salad! I make it all the time and everyone LOVES it!

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