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Sweet Corn Salad is a perfect summer salad for all occasions!
This easy, but delicious salad is inspired a bit by Mexican street corn (Elote) and a bit by a recipe my aunt makes. It’s packed with crunchy, grilled corn; fresh cherry tomatoes; sweet shallots; salty queso fresco; spicy jalapeños – all tossed in a tangy dressing.
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How do you char corn on the grill
The base of this salad is the fresh sweet corn. It’s grilled for a few minutes on each side to add a bit of smokiness and cook out a bit of the starch. If you don’t want to break out the grill you can also stick the cobs under the broiler for a few minutes until they begin to char a bit. Or if you prefer, you can also boil the cobs for 5 minutes and then add them to a bowl of cold water to stop the cooking process.
Once the corn is done, allow it to cool and then remove the kernels using a knife or kernel remover. Add this to a large bowl and set aside while you prepare the rest of the salad.
Corn Salad Dressing
Next, add the shallot, garlic, mayo, white wine vinegar, lime juice, olive oil, jalapeños, queso fresco, salt, pepper and chile powder to a small bowl and mix well. Pour the dressing over the corn and stir to combine.
[/et_pb_text][el_masonry_gallery image_ids=”1840,1839,1841″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”]Feel free to adjust the amount of jalapeños you mix into the salad to reflect your spice preference. You can always serve extra jalapeños on the side for those that like more spice. Additionally, with jalapeños a lot of the spice comes from the seeds so you can also adjust the spice level by either leaving the seeds in on or de-seeding the peppers.
Bringing It All Together
Lastly, add the halved cherry tomatoes and gently fold them into the salad. Chill for at least an hour to allow the flavors to meld. Taste before serving and adjust salt, pepper and paprika if necessary.[/et_pb_text][el_masonry_gallery image_ids=”1842,1843″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”]
How to Serve
Serve this salad with extra queso fresco, jalapenos and cilantro on the side or sprinkled over the top![/et_pb_text][el_masonry_gallery image_ids=”1847,1848″ number_of_columns=”2″ _builder_version=”4.20.4″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” image_size=”large” sticky_enabled=”0″][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”]
My Sweet Corn Salad is perfect to bring along to picnics or pot lucks, but is also wonderful (scaled down) for a backyard family barbecue. It goes well alongside burgers, hot dogs, bbq ribs, steaks, etc.
This corn salad also makes a great side dish for my Pork Carnitas. Or try elevating the dish by serving with my Seared Scallops!
How to Pair
White Wine
A un-oaked Chardonnay, a crisp Viognier or Pinot Gris would pair beautifully with the sweet fresh corn.
Red Wine
If you are in the mood for a red try a Malbec or light Pinot Noir.
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Charred Corn Salad
Ingredients
- 6 large Ears of Corn grilled
- 1 - 2 large Jalapeños sliced
- 1/2 Lime juiced
- 1 large Shallot finely diced
- 2 cloves Garlic finely diced
- 1 1/2 tablespoons White Wine Vinegar
- 1/2 tablespoon Olive Oil
- 1/2 teaspoon Chile Powder
- 1/4 teaspoon Salt plus more to taste
- 1/4 teaspoon Ground Pepper plus more to taste
- 1 cup Queso Fresco crumbled, plus more for serving
- 1 cup Mayonnaise
- 1 pint Cherry Tomatoes halved
- Fresh Cilantro optional for serving
Instructions
- Shuck corn and prepare your grill. Grill the corn for a few minutes on each side, until a bit of char develops. Allow corn to cool until you can handle it. Then remove the kernels using a knife or special corn kernel remover. Add corn kernels to a large bowl.
- Options: 1. Broil corn on high for a few minutes on each side until it begins to char a bit. 2. Boil corn in salted water for 5 minutes and then submerge in an ice bath to stop the cooking process.
- While the corn is cooling, prepare the shallots, garlic, jalapeños and cherry tomatoes.
- Next make the dressing by adding the mayo, white wine vinegar, shallot, garlic, lime juice, olive oil, salt, pepper, chile powder and crumbled queso fresco to a small bowl. Add as many jalapeño slices as you would like and mix well.
- Pour the dressing over the corn and stir to combine. Then add the halved cherry tomatoes and fold them in gently.
- Chill the salad for at least an hour to allow the flavors to meld. Taste and adjust salt, pepper and chile powder. Serve cold with extra queso fresco, jalapeño slices and cilantro for topping.
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