Charred Corn Salad

corn salad

Yes-sirree…it’s here!

It’s officially summer and along with summer comes…

ingredients

Fresh produce from local farmer’s markets…especially corn!

Here in Ohio – corn is king and it’s a celebration when farm fresh corn arrives.

I’m celebrating it’s arrival with this colorful healthy charred corn salad that I found from the Kitchenette blog.

It’s so easy to make and the flavors compliment each other perfectly.

charredcorn

Without a doubt, the charred corn is the star of the show. I charred the corn in my big black cast iron skillet. As it was heating up, the sweetness of the corn took on a toasty flavor. Towards the end, several kernels even started popping on me!

cornsalad2

I served this as a side dish to pork carnitas last night for my annual girls’ night on the deck.

It was a hit and they all asked for the recipe…so here you go!

Happy Summer!

Charred Corn Salad
A Kitchen Muse: 
Recipe type: Summer Salad
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A colorful, healthy salad that makes a perfect side to tacos or carnitas!
Ingredients
  • 1 pint cherry tomatoes, halved
  • 2 ripe avocados, diced
  • 1 15-ounce can black beans, drained and rinsed
  • 4-5 large ears corn, husked, kernels cut off the cob
  • ½ teaspoon ground cumin
  • ½ cup chopped cilantro
  • 2 scallions, thinly sliced
  • 1 jalapeño, seeds & ribs removed, minced
  • 2-3 limes
  • 1 teaspoon honey
  • olive oil
  • kosher salt
  • freshly ground black pepper
Instructions
  1. In a large bowl, combine the tomatoes, avocado, black beans and the juice of half a lime.
  2. Season with salt and pepper.
  3. Heat a cast iron skillet over medium-high heat.
  4. Add 1 tablespoon of oil and the corn kernels; season with salt and pepper.
  5. Cook for 5-6 minutes, stirring often, until nicely charred.
  6. Add the cumin and stir to combine.
  7. Add the corn to the bowl along with the cilantro, scallions and jalapeño.
  8. In a small bowl, whisk together ¼ cup lime juice and honey.
  9. Drizzle in 2 tablespoons olive oil.
  10. Season with salt and pepper.
  11. Pour dressing over the salad and gently toss to combine.
  12. Adjust seasonings if necessary.
  13. (Salad will last a day or two in the frig before the avocados begin to brown – if it lasts that long!)

 

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