Charred Corn Salad
Charred Corn Salad: This colorful and tasty salad combines sweet charred corn with fresh veggies and a zesty dressing. Perfect for a side dish or a light meal.
Char the corn: Heat your grill on medium-high heat. Grill the corn for about 8-10 minutes, turning occasionally, or until bits are lightly charred. Alternatively, you can char the corn kernels in a hot pan. Heat 1-2 tablespoons of olive oil in a cast-iron skillet on medium-high heat. Put the corn in a single layer as soon as the oil is shimmering and hot. Allow the corn to sit, undisturbed, for 4-5 minutes before stirring. About 8 minutes of cooking time. If you don’t have a grill, you can char corn on the stove. Turn the oven on to 400°F (205°C). Line a rimmed sheet plate, and bake for 35 – 40 minutes, flipping halfway through. Let cool completely
Prep the marinade: While the corn cools down, in a large bowl, combine the extremely finely chopped red onions, extremely finely chopped jalapeños, if necessary, the 1/3 cup lime juice, and 3 tablespoons of the extra virgin olive oil. Season with salt and pepper and allow to marinate for at least 20 minutes, and approximately 1 hour (this helps to soften the onions and meld the flavors).
Cut the corn kernels: Using a sharp knife, hold a corn cob over a large bowl and carefully slice the kernels off of the cob. Put the kernels into the same bowl as the marinated onions.
Add the salad: To your bowl with the corn and onions, add the diced red bell pepper, the cherry tomatoes cut in half or quartered, the rinsed and drained cannellini beans, diced avocado, chopped cilantro, and sliced mint.
Dress the salad: In a small bowl, combine the lime juice, garlic powder, salt, and pepper. Pour the dressing onto the salad, and toss gently to combine.
Period and serve: Adjust spices and preference as needed. Serve or chill for later. If making it ahead of time, add the avocado just before serving to prevent browning.
Recipe Summary:
This Charred Corn Salad is an interesting balance of sweet, great smoky, and acidic tastes. The charred corn adds a great depth of flavour while fresh vegetables add vibrant colours and textures. A lime-based dressing ties it all together to make a light and appetizing salad.
Charred Corn Salad In 15 Minutes
Description
This Charred Corn Salad is a fascinating mix of sweet, great smoky, and tangy flavors. Charred corn gives a terrific depth, while fresh veggies include dynamic colors and structures. A lime-based dressing connects everything together, creating a refreshing and enjoyable salad.
Ingredients
Instructions
Char the corn
Preheat a grill to medium-high warm. Grill the corn, turning occasionally, until bits are lightly charred, regarding 8-10 mins. Additionally, you can char the corn kernels in a hot frying pan. Warmth 1-2 tablespoons of olive oil in an actor's iron skillet over medium-high heat. As soon as the glittering and hot corn bits are included in a single layer. Let the corn sit, uninterrupted, for 4-5 minutes before stirring. Cook for regarding 8 minutes. If you do not have a grill, you can char corn on the stove. Preheat oven to 400°F. Line a baking sheet with a rim and bake for 35 - 40 minutes, turning halfway. Let the corn cool completely.
Prepare the various other ingredients:
While the corn cools, in a huge dish, blend the very finely sliced red onions, very finely cut jalapeños (if using), 1/3 cup lime juice, and 3 tablespoons of the additional virgin olive oil. Season with salt and pepper and let tje combination marinade for a minimum of 20 minutes, or approximately 1 hour. This assists in softening the onions and fusing the flavors.
Cut the corn bits:
Holding a corn cob over a big bowl, use a sharp blade to meticulously slice the kernels off the cob. Include the kernels in the dish with the seasoned onions.
Mix the salad:
Include the diced red bell pepper, cut in half or quartered cherry tomatoes, rinsed and drained cannellini beans, diced avocado, chopped cilantro, and sliced mint in the bowl.
Outfit the salad:
In a little dish, blend wiht each other the lime juice, garlic powder, salt, and pepper. Put the dressing over the salad and toss delicately to incorporate.
Season and Serve:
Preference and adjust spices as required. Serve immediately or chill for later. If making ahead, add the avocado just before offering to stop browning.
Recipe Summary:.
Nutrition Facts
- Amount Per Serving
- Calories 2044.86kcal
- % Daily Value *
- Total Fat 107.43g166%
- Saturated Fat 16.06g81%
- Sodium 1782.99mg75%
- Potassium 6143.1mg176%
- Total Carbohydrate 247.04g83%
- Dietary Fiber 66.57g267%
- Sugars 42.61g
- Protein 62.01g125%
- Vitamin A 325.54 mcg
- Vitamin C 364 mg
- Calcium 494.57 mg
- Iron 22.21 mg
- Vitamin E 21.55 mg
- Vitamin K 155.79 mcg
- Thiamin 1.6 mg
- Riboflavin 1.13 mg
- Niacin 17.16 mg
- Vitamin B6 2.69 mg
- Folate 926.21 mcg
- Phosphorus 1144.84 mg
- Magnesium 573.59 mg
- Zinc 10.94 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
