Charred Corn Salad

Serves 4-5

This salad is the epitome of summer. Sweet corn, ripe tomatoes, fresh herbs, and zesty lime juice - it is an excellent accompaniment to almost any main dish I can think of. Think of this version as a base recipe and feel free to add veggies you have in the fridge or garden. I like bumping this up with cucumbers, avocado, and a little crumbled feta or cotija. The variations are endless!

Ingredients 

4 ears fresh corn, shucked 

½ bunch cilantro 

½ bunch green onions (around 4 individual)

1 tomato, diced

½ Fresno chili pepper or serrano pepper

1 lime 

2 tbsp olive oil 

Salt (large pinch)

Instructions 

To char the corn, place the shucked corn onto a hot barbeque. Close the barbeque allowing the corn to cook, rotating the corn every three minutes to ensure even cooking. Continue this process until the corn is lightly charred on all sides. Depending on how hot your barbeque is, this will take 8-15 minutes. 

If you don’t have easy access to a barbeque, you can also char the corn over an open stovetop flame, using tongs to rotate the corn for an even char.

Allow the charred corn to cool, before cutting the kernels off the cob and placing them in a large bowl. 

Roughly chop the cilantro, stems included, and add to the bowl

Thinly slice the green onions and add to the bowl along with the diced tomato.

Remove the seeds from the Fresno chili pepper and finely dice. If more spice is desired, additional peppers may be added

Squeeze the lime juice over the salad, add the salt (a large pinch to taste), and drizzle the olive oil into the bowl. 

Mix the salad and serve at room temperature or chilled.