Summer corn is the perfect ingredient for a fresh salad! Charred Corn Salad exudes flavors of red onion, jalapeno, lime, and chili powder!
It is August right now. How did that happen? I’ve also been in my new apartment for 1 month!
I know everyone says it, but time really does fly.
Since I’ve been realizing that summer is coming to a close, I’ve decided to finally make a recipe I’ve been dreaming up for months now. Charred Corn Salad. It kinda is more of a corn salsa, but also works on salads! I’ve realized it’s quite perfect for Mexican food, so you have to try it on that.
Anyways, this recipe starts with the freshest corn I could get, which in my case means from the farm up the street. Since we’ve moved here I’ve been in love with this farm. It has a ton of great, local produce and at great prices. I got so many things this week for less than $10!
But I digress…
At said market I got some nice fresh ears of corn, which are white corn because that’s how we roll here. None of that yellow corn here, but it would totally work for this recipe too!
You simply grill it until it is beginning to char on all sides. Shave off the corn, toss with the other ingredients, and you’re done! In the words of Ina Garten, how easy is that?
- 4 ears corn, shucked
- Cooking spray
- ½ small red onion, diced
- ½ jalapeno, deseeded and diced
- 5 tsp lime juice
- 1 tsp hot sauce
- ½ tsp salt
- ½ tsp chili powder
- Green onions to garnish
- Heat the grill or grill pan to medium high heat. Spray the ears of corn with cooking spray and place on the grill and allow to cook until slightly charred on all sides (mine took about 10 minutes). Remove corn from the grill, stand each ear of corn on it's end, and carefully cut off the corn kernels with a knife. Place kernels in a bowl.
- To the bowl add all remaining ingredients. Toss gently with a spoon and allow to sit in the refrigerator for 1 hour. Serve chilled or at room temperature.
Here are more ways to enjoy corn!