Charred Corn Salad with White Beans
User Reviews
4.9
Charred Corn Salad with White Beans
Description
Charred Corn Salad with White Beans brings together grilled corn kernels charred lightly to develop smoky notes alongside sliced red onions and jalapeños marinated in lime juice and olive oil. This base mellows onion pungency while infusing brightness. Cannellini beans provide a creamy, mild complement, and adding diced avocado contributes smoothness and richness. The salad is finished with fresh basil and juicy cherry tomatoes, offering contrasting textures and fresh herbal aroma.
The preparation involves shaving corn kernels from the cob, charring them in a hot skillet with optional paprika to deepen flavor, and tossing everything to meld flavors while maintaining crisp and creamy elements. The lime-based dressing balances the sweetness of the corn and tomatoes while offsetting the heat of jalapeño slices.
Serve this salad chilled or at room temperature as a vibrant side dish for grilled meats or as a vegetarian main course. Including avocado right before serving helps keep it fresh, and its creamy texture rounds out the freshness and smoky char of the corn.
For best results, marinate the onions and jalapeños at least 20 minutes to soften their bite. If storing leftovers, add avocado only to the portion being eaten to prevent browning and preserve texture.
Ingredients
- 1/2 red onion thinly sliced, large
- 2 jalapeno pepper thinly sliced, large or 3 small
- 1/3 cup lime juice 75-80 mL, plus 1 extra lime for finishing
- 4 1/2 tablespoons extra virgin olive oil divided
- kosher salt to taste
- black pepper freshly cracked, to taste
- 6 corn about 600-650g of corn kernels, ears
- 1/2 teaspoon paprika (optional)
- 1 pint cherry tomato ~300g, sliced in half or quarters
- 1 cannellini beans or navy beans, or chickpeas; drained and rinsed, 15-ounce/440g can
- 2 avocado diced, medium ripe
- 1 basil slivered, fresh leaves, handful
Instructions
- In a large bowl, mix together the thinly sliced red onions, thinly sliced jalapeños, 1/3 cup lime juice, and 3 tablespoons of the extra virgin olive oil. Season with kosher salt and black pepper and let the mixture marinate for at least 20 minutes, or up to 1 hour. This helps soften the onion’s texture, as well as mellow its pungency.
- Position an ear of corn upright in a large bowl. Use a knife in a downward direction to shave the corn kernels, allowing the kernels to drop into the bowl.
- Heat a large cast iron skillet over medium-high heat with the remaining 1 1/2 tablespoons of the extra virgin olive oil. Add HALF of the corn kernels. Cook the corn for 3-5 minutes until charred in spots, tossing just once or twice to get a nice char on them. If you are using the paprika, add the paprika during the last 2 minutes of cooking and toss to combine.1. NOTE: If you don’t have a large-sized cast iron skillet, cook the corn in two batches to get the most even browning. You might need to add a tiny bit more oil if you do this.
- Add the charred corn to the bowl with the marinated onions and jalapeños. Add the raw corn to the bowl, along with the sliced cherry tomatoes and drained beans. Season to taste with salt and pepper and the juice from the extra lime, toss to combine and taste again for seasonings. Be pretty generous with the salt.
- Add the basil and toss to combine. If serving the salad immediately, dice the avocado and mix gently to combine. If keeping some of the salad as leftovers, add the avocado only to the portion you plan to eat now.
Notes
- Add avocado just before serving to keep it fresh if making leftovers.
- Marinate onions and jalapeños for at least 20 minutes to soften their texture and mellow the flavor.
- Cook corn in batches if your skillet is not large enough for even charring.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4as a main, 8 as a side dish
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 10g | 20% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Sodium | 225mg | 9% |
| Potassium | 1108mg | 24% |
| Fiber | 11g | 44% |
| Sugar | 9g | 18% |
| Vitamin A | 734IU | 15% |
| Vitamin C | 43mg | 48% |
| Calcium | 76mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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