Charred Corn Salad
A Kitchen Muse: Kitchenette
Recipe type: Summer Salad
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 8
- 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!)
Recipe by A Muse in My Kitchen at http://amuseinmykitchen.com/2013/06/29/charred-corn-salad/
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