Charred Corn Salad
Yes-sirree…it’s here!
It’s officially summer and along with summer comes…
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.
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!
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!
- 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
- 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.
- 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.
- In a small bowl, whisk together ¼ cup lime juice and honey.
- 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.
- (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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