Charred Corn Salad
Is there anything better than summer produce?!! In its most basic untouched form, it never fails to please. Think about the simple deliciousness of a handful of blueberries or a really ripe tomato or a juicy peach. In their most natural unadulterated state they are pretty much perfection. I mean, how can you not love an ear of corn boiled up with maybe just a little slick of butter and salt?!! YUM!!! But sometimes even though those fruits and veggies are so so good, you want to jazz things up, and that’s where this Charred Corn Salad comes in. It’s got just enough kick to make your tastebuds come alive without covering up the wonderful simplicity of sweet summer corn. And it’s what we’re all about today.
I love ready made salads pretty much anytime of year but in the summer when temps heat up they’re even more appealing. You can bring them to any bbq or picnic, serve them for your own meals or keep them around to snack on in a healthy way when you get the munchies!
They are the definition of versatility!
And this one comes together easily too. The hardest part is waiting for the corn to char!
Full of juicy little tomatoes, bits of zesty jalapeño and scallion and of course that divine charred, almost caramelized corn, every bite is the fulfillment of your summer dreams! See you on the beach, my friends 😎😎😎☀️☀️☀️
Charred Corn Salad
Makes 5-6 servings
Prep Time: 25-30 minutes
Ingredients
5-6 ears fresh corn, shucked
¼ cup extra virgin olive oil, plus more for the skillet, divided
Kosher salt
Black pepper
Cup of cherry or grape tomatoes, sliced in half
1 jalapeño pepper. seeds and ribs removed, minced
2-3 scallions chopped
Juice of 1 lemon
Splash or two of good balsamic vinegar
The Recipe
1. Use a very sharp knife and carefully cut the kernels off the corncobs into a bowl. Discard the cobs.
2. Heat a large skillet over medium heat and add just enough olive oil to very thinly coat the pan. If you use a nonstick pan you could forgo the oil. When the oil is very hot, add the corn kernels and flatten them out. Season with a couple of pinches of salt and pepper. Let the corn cook for a few minutes on one side to get it nice and charred, then stir and let the other side cook. When all of the corn has some nice color on it, scrape it into a bowl and let it cool a little.
3. Meanwhile add the tomatoes, jalapeño, scallions, lemon juice and ¼ cup olive oil to a large bowl. When the corn is no longer burning hot, add it to the bowl and toss everything together. Taste and season with salt and pepper. Now add a couple of splashes of the balsamic vinegar and toss again well. Taste and add more salt and pepper and vinegar if necessary but remember as this sits the flavors will continue to develop. You can serve right away at room temp or chill and serve at a later time.
4. Leftovers will keep for several days in an airtight container in the fridge.
Enjoy!
Note: This is a very flexible recipe—feel free to add any veggies or spices you like—just use it as a basic guide to make a super delicious summer salad.
