Foods Recipe Vegetables

Charred Corn Salad

Charred Corn Salad

It’s hard to believe that it took less than half an hour to make this delicious charred corn salad. This corn salad looks so simple, but it tastes like elote (Mexican grilled corn) in a bowl and prepares your mind to be blown when you try it. This salad becomes more flavourful over time, so you can prepare it a few hours before serving. 

Charred Corn Salad

Ingredients

Charred Corn Salad

  • 2 ears fresh corn, shucked
  • 5 green beans, sliced
  • 1/2 small red onion, chopped
  • 1 green chilli, seeded and thinly sliced
  • a handful of fresh cilantro, chopped
  • a pinch of red chilli flakes
  • 1 tablespoon vegetable oil

Lemon-mayo dressing

  • 1 tablespoon sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • sea salt and freshly ground black pepper

Direction

  1. Preheat grill pan or medium cast iron skillet over medium-high heat. Brush each corn with vegetable oil, season with salt and pepper. Put the corn on the grill, char the corn for about 8 to 10 minutes or until well charred on both sides, turning occasionally. Set aside until cool enough to handle.
  2. Meanwhile, add green beans to boiling salted water and cook for about 1 minute, or until just tender. Drain and add to an ice bath to stop cooking, drain and set aside.
  3. In a small bowl, whisk together sour cream, mayonnaise and lemon juice. Season with salt and pepper. Set aside.
  4. Using a sharp knife slice the corn kernels off the cob.
  5. In a bowl, combine the corn kernels, green beans, red onion and half of the cilantro. Top charred corn salad with lemon-mayo dressing, half of the cilantro and red chilli flakes. Serve at room temperature.

Charred Corn Salad

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