Grilled Corn Salad
User Reviews
5
Grilled Corn Salad
Description
The Grilled Corn Salad combines corn cobs grilled over high heat until charred on all sides, intensifying their natural sweetness and adding subtle smokiness. Cherry tomatoes are also grilled to blister and blacken slightly, bringing out their juiciness and deepening their flavor. Meanwhile, shallots and jalapeño slices are marinated in lime juice, olive oil, ground cumin, salt, and cracked black pepper to soften the shallots and infuse the mixture with citrus and spice.
The salad is assembled by mixing the grilled vegetables with rinsed and drained pinto beans, chopped cilantro, and diced avocado. The addition of avocado offers creaminess that contrasts with the grilled components' firmness. The dish balances acidity, heat, and smoky sweetness, making it a vibrant accompaniment to barbecues or a refreshing summer side.
This salad can be prepared entirely indoors using a grill pan if needed. Adjusting the jalapeño seeds or pepper quantity allows control over the heat level. The marinade softens sharp shallots, integrating them smoothly with the other salad ingredients. The recipe emphasizes arranging and turning the corn evenly while grilling to ensure consistent char and flavor development.
Ingredients
- 2 shallots very thinly sliced, medium
- 2 jalapeño peppers thinly sliced into rounds (use 1 pepper for moderate heat; remove seeds for mild heat, small
- 3 ½ tablespoons lime juice plus more for serving
- 2 tablespoons extra virgin olive oil plus more for grilling
- ½ teaspoon cumin ground
- kosher salt or sea salt to taste
- black pepper freshly cracked
- 6 corn husked, medium or 4 large ears
- 1 pint cherry tomatoes ~300g
- 1 (15- ounce/425g) pinto beans drained and rinsed, or black beans, canned
- ½ - ¾ cup cilantro leaves and tender stems, finely chopped, 6-9g
- 1 avocado diced or torn into chunks, large ripe
Instructions
- Marinate the shallots. In a small bowl, mix together the sliced shallots, sliced jalapeños, lime juice, and extra virgin olive oil. Season with cumin, salt to taste, and a few cracks of pepper. Toss gently and marinate on the counter for 20 minutes (or up to 30 minutes), until the shallots are softened.
- If using a grill pan, open the windows and/or turn on your oven fan for ventilation. Lightly brush the cobs of corn with a bit of olive oil.
- Grill the corn. Heat a grill pan over high heat. Once the pan is very hot, add the corn cobs in a single layer. Grill for 10-12 minutes, using tongs to turn the cobs occasionally so that each side gets some char. Remove from the heat and set aside.
- Grill the tomatoes. Combine the cherry tomatoes with 2 teaspoons of olive oil, and season with salt and pepper. Return the grill pan to high heat. Once hot, add the tomatoes and grill for 3 minutes, turning occasionally, until charred and blistered, 3 to 5 minutes. Set aside on a plate to cool.
- Shave the corn. When the corn is cool enough to touch, 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.
- Assemble the salad: To the corn, add the grilled tomatoes, marinated shallot mixture including the liquid, pinto beans, and cilantro. Toss with the corn to combine. Add the avocado and gently toss. Taste for seasonings, adding a squeeze or two lime of juice and more salt or pepper to your taste.
Notes
- When grilling corn and tomatoes on an outdoor grill or cast iron skillet, ensure good ventilation due to smoke.
- Remove jalapeño seeds to reduce heat if a milder flavor is desired.
- Allow shallots and jalapeños to marinate for about 20 minutes to soften and mellow their sharpness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 (as a side)
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Sodium | 217mg | 9% |
| Potassium | 836mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 744IU | 15% |
| Vitamin C | 38mg | 42% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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