Prepare to be tantalized by a recipe that will ignite a fiery passion on your palate – the Charred Corn Salad.
Imagine a medley of vibrant cherry tomatoes, creamy avocados, and smoky charred corn, all tossed together in a symphony of flavors. This dish is a celebration of summer’s bounty, a tribute to the bountiful harvest of nature’s jewels.
Charred Corn Salad Flavors
As you venture into the realm of this recipe, let the sweet aroma of roasting corn entice your senses.
The charred sweetness, intermingled with the earthy notes of ground cumin, creates a harmony that dances across your taste buds.
The ensemble cast of ingredients adds depth and texture to this culinary masterpiece. Plump cherry tomatoes burst with juicy freshness, while ripe avocados offer a velvety richness that lingers on the tongue.
The black beans, like loyal companions, provide a hearty bite, their earthy flavors interwoven with the vibrant colors of the salad.
To elevate this symphony of flavors, the dressing takes the stage. A citrus overture of fresh lime juice harmonizes with the golden elixir of honey, creating a delicate balance of sweet and tangy.
As you drizzle this liquid gold over the salad, it cascades gently, infusing every ingredient with its enchanting embrace.
The cilantro adds a refreshing herbal note, while the scallions and jalapeno add a subtle yet tantalizing kick as if the salad is whispering a secret melody just for you.
Each forkful of this Charred Corn Salad is an adventure, an expedition into the realm of taste and texture. In addition, charred corn salad is a great choice if you are simply looking for a healthy side dish that will leave your taste buds satisfied.
CHARRED CORN SALAD
Equipment
- Cast Iron Skillet
- Whisk
Ingredients
- 1 pint cherry tomatoes halved, quartered if large
- 2 nos. avocados ripe and diced
- 15- ounce can black beans drained and rinsed
- 3 cups corn kernels
- 1/2 tsp cumin ground
- 1/2 cup cilantro chopped
- 2 nos. Scallions white and light green parts only, thinly sliced
- 1 nos. Jalapeno seeds & ribs removed, minced
- 3 nos. limes
- 1 tsp honey
- 1 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
Instructions
- In a large bowl, combine the tomatoes, avocado, black beans, and the juice of half a lime.
- Season with salt and pepper.
- Heat a cast iron skillet over medium-high heat.
- Separate the corn on the cob for use.
- Add 1 tablespoon of oil on 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 jalapeno.
- In a small bowl, whisk together 1/4 cup lime juice and honey.
- While whisking, drizzle in 2 tablespoons of olive oil.
- Season with salt and pepper.
- Pour dressing over the salad and gently toss to combine.
- Adjust seasonings if necessary.
- Serve in the serving bowl, and voila, your salad is ready to be gobbled.
Notes
- You can use frozen corn in place of fresh corn.
- If you don’t have a skillet, you can use a cast iron pan.
- Top the salad with a sprinkle of either queso fresco, feta cheese, or Parmesan.
- You can also toss your salad with green onions, hot sauce or sour cream, garlic powder, or smoked paprika as per your taste.
- Serve it alongside grilled fish, grilled chicken, steak, crusty bread, or your favorite protein.
- For a vegan version, simply omit the cheese.
- You can easily double or triple the recipe to make a large batch for potlucks or BBQs.
- Leftovers will last in the refrigerator for up to 5 days.
- For best results, store the dressing separately from the salad.
- For a spicier version, add ¼ teaspoon of cayenne pepper to the dressing.
- If you have a grill going, you can char the corn on the grill, then cut the kernels off the cob of grilled corn to add to the salad.