Charred Corn Salad

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.

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.