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!

Charred Corn Salad

A Kitchen Muse: Kitchenette

Recipe type: Summer Salad

Cuisine: Mexican

Prep time: 15 mins

Cook time: 5 mins

Total time: 20 mins

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

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!)