Charred Corn Salad
This charred corn salad is the perfect summer salad! Bright splashes of lime dance on top of the deep smoky flavors of roasted corn, peppers, and paprika!
Servings: 6
Calories: 174kcal
Ingredients
- 6 ears sweet corn (husked)
- 2 tablespoons cooking oil
- ¼ medium red onion (thinly sliced)
- 1 cup cherry tomatoes halved
- 1 poblano pepper (chopped)
- 2 cloves garlic (minced)
- ¼ cup chopped cilantro
- ¼ teaspoon smoked paprika
- ¼ cup lime juice (~2 small limes)
- 2 tablespoons extra virgin olive oil
- Kosher Salt and Fresh ground pepper
Instructions
- Boil corn on the cob until soft.
- Rub corn with 1 tablespoon cooking oil and then char on a grill, or skillet, until slightly charred.
- Cut kernels from the corn cob with a sharp knife on your cutting board, then place them in a large bowl.
- Add 1 tablespoon oil in a skillet and briefly saute poblano pepper over medium-high heat to char the exterior of the pepper while retaining some crispness. Lower heat and saute garlic until fragrant. (alternatively, the pepper can be grilled and garlic roasted instead)
- Rinse sliced onion in a strainer and rinse with cold water to mellow its flavor then drain well.
- Mix onion, 2 tablespoons olive oil, tomato, garlic, lime juice, pepper, and paprika with the corn.
- Season generously with salt and pepper to taste
- Top with cilantro and serve.
Notes
Improve the flavor even more by using my quick pickled red onions in this recipe!
If you do not have corn on the cob, use about 3 cups of frozen or drained canned corn.
Nutrition
Calories: 174kcal | Carbohydrates: 20g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 350mg | Fiber: 2g | Sugar: 7g | Vitamin A: 405IU | Vitamin C: 31.4mg | Calcium: 8mg | Iron: 0.7mg