Charred Corn Salad
Sweetcorn blackened in a dry cast iron skillet, then tossed warm with black beans, cherry tomatoes, jalapeno and cilantro in a lime and honey dressing. The avocado goes in last, with two turns of a spoon and no more.
Ingredients
The Salad
- 1 tablespoon extra-virgin olive oil for the skillet
- 4 ears sweetcorn husked, kernels cut off, about 3 cups, or the same weight frozen
- 1 pint cherry tomatoes halved, quartered if large
- 15 ounces canned black beans 1 can, drained and rinsed until the water runs clear
- 2 avocados ripe but firm, diced at the last minute
- 2 scallions white and light green parts, thinly sliced
- 1 jalapeno seeds and ribs removed, minced
- 1/2 cup cilantro chopped, stems included
The Lime Dressing
- 1/4 cup fresh lime juice from 2 to 3 limes, plus half a lime for the tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon honey or maple syrup to keep it vegan
- 1/2 teaspoon ground cumin sprinkled over the hot corn, not into the dressing
- 1 1/2 teaspoons kosher salt divided, plus more to taste
- 1/2 teaspoon freshly ground black pepper
Equipment
- Cutting board
- Sharp knife
- cast iron skillet
- wooden spoon
- mixing bowls (large and small)
- citrus juicer
- Whisk
Instructions
Season the Tomatoes and Beans
- First, combine the halved cherry tomatoes and the drained black beans in a large bowl. Squeeze half a lime over them, season with half a teaspoon of the salt and some pepper, and leave them while the corn cooks.
- Salting the tomatoes now matters. They release their juice into the dressing rather than into the bottom of the finished bowl, which is the usual reason a corn salad turns watery.
Char the Corn
- Next, heat a cast iron skillet over medium-high until a drop of water skitters across it. Add the tablespoon of oil, tip in the kernels as a single layer, and leave them completely alone for 2 minutes.
- Then stir once and cook for another 3 to 4 minutes, stirring twice more at most, until a good number of kernels are genuinely blackened rather than golden. Sprinkle the cumin over and take the pan off the heat.
Whisk the Dressing
- After that, whisk the lime juice and honey together in a mug or a small jar, then drizzle in the 2 tablespoons of olive oil while whisking so it holds together.
- Season the dressing itself with the remaining salt and the pepper. Salt dissolved in the liquid distributes through the bowl, while salt sprinkled over avocado just sits on top of it.
Toss and Serve
- Finally, add the warm corn, the scallions, the jalapeno and the cilantro to the bowl and pour the dressing over. Toss well while the kernels are still warm, because warm corn absorbs the dressing instead of shedding it.
- Dice the avocado now and fold it in with two or three turns of a spoon, no more. Let the bowl sit for 20 minutes and serve it at room temperature.
Notes
The char: get the skillet properly hot, tip the kernels in as a single layer, and leave them completely alone for 2 minutes. Stirring steams them.
Frozen corn: works well and does not need thawing. Tip it in from the freezer and allow an extra 2 minutes for the ice to cook off.
Dress it warm: warm kernels absorb the lime dressing rather than shedding it, so the salad tastes seasoned all the way through.
Avocado: dice it last and toss it in the lime juice itself, then fold it in with two or three turns of a spoon.
Make-ahead: everything except the avocado and the cilantro keeps a full day in the refrigerator, with the dressing in a separate jar.
Serve it at room temperature. Cold blunts the lime and the cumin, and warm makes the tomatoes weep.
Vegan: use maple syrup in place of the honey.
Nutrition values are an estimate.
Nutrition
Serving: 1cup | Calories: 208kcal | Carbohydrates: 21g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 352mg | Potassium: 560mg | Fiber: 6g | Sugar: 5g | Vitamin A: 620IU | Vitamin C: 28mg | Calcium: 25mg | Iron: 2mg