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All the things that you love about elote (Mexican grilled corn), now in a convenient tossed-together form, perfect for using up fresh produce from the farmers’ market. This recipe is part of the Healthyish Farmers’ Market Challenge. Get all 10 recipes here.
- 4 Tbsp. extra-virgin olive oil, divided
- 6 ears of corn, husked, kernels cut from cobs
- 1 small shallot, cut into rings
- 1 red chile (such as Fresno or red jalapeño), sliced into rings
- 3 Tbsp. whole-milk Greek yogurt
- 1 oz. finely grated Parmesan (about 3 Tbsp.), plus more for serving
- ½ cup cilantro leaves with tender stems, coarsely chopped, divided
Heat 1 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Add one-third of corn kernels and cook, undisturbed, until lightly charred underneath, 1–2 minutes. Toss and continue to cook, tossing occasionally, until lightly charred all over, 2–3 minutes longer.
Meanwhile, mix shallot, chile, lime juice, and remaining 3 Tbsp. oil in a medium bowl; season with salt. Let sit at least 5 minutes or up to 1 hour to let shallot soften slightly. Add charred corn, remaining corn kernels, yogurt, 1 oz. Parmesan, and half of cilantro; season with salt. Toss to combine.
Top corn salad with more Parmesan and remaining cilantro just before serving.
Charred Sweet Pepper and Corn Salad
Smoky, blistered peppers and sweet, raw corn are topped with tangy goat cheese crumbles in this easy summer side salad.
In a large bowl, toss peppers with 1 tablespoon of oil and a generous pinch of salt.
Line a small baking sheet with foil and place oiled peppers on top. Broil peppers for 10 minutes until charred and blistered. Remove and add back to the large bowl. (Having a barbeque? You can also throw the peppers straight onto your grill.)
Remove corn kernels from the cob by cutting along the cob close to the core. Add kernels to the large bowl with the peppers and add red onion and basil.
In a separate small bowl make the dressing. Whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper until emulsified. Pour dressing into the large bowl and toss everything together to coat.
Plate your salad, finishing with crumbled goat cheese, additional basil, and a few more cracks of black pepper.
Perfect summer picnic salad with fresh, local sweet corn and tomatoes from the garden. We went easy on the lime and added more tomatoes.
This has become our favorite summer side. Friends rave about it! We're still making it, but with frozen corn, since fresh isn't available. LOVE, LOVE, LOVE it! Even my hard-to-impress foodie boyfriend asks for it!
I loved it and, more importantly, family and guests raved about it. Thank you. Moving into the rotation
This was good, although not spectacular. Made it for a dinner party, guests liked it. Added avocado and more tomatoes which helped it a lot. Used corn and tomatoes fresh from garden and farmers market. I would probably make it again.
I've been making this recipe for a few years now and it's ALWAYS a crowd pleaser! It is a great way to take advantage of a farmer's market during the summer and everyone loves how "fresh" it tastes. I've also added everything from cilantro, a jalepeno, fresh oregano and thyme, black beans and even feta cheese. It readily adapts itself to whatever you have in the fridge
Twelve ears of corn makes a HUGE amount--way more than eight servings. Also, charring in a skillet takes a LOT of time. Iɽ highly recommend roasting the corn on a high temp in the oven to char, instead. Good, but not great--I probably won't make it again, as there are more recipes out there.
Fabulous and fresh! Love the flavor combination, and this got rave reviews from the family!
Love it! Fresh farmer's market ingredients do help. Added Avocado, cubed, at the last minute and I roasted the tomatoes with salt because boyfriend doesn't like raw tomatoes. I keep him around anyway. Only mixed in what I was serving because tomatoes and avocado don't hold up great for leftovers. Lime added brightness to the dish. Making it for the 4th for a bbq. Love the idea of adding beans, will try that next.
Tested this recipe by making 1/4 of ingredients and used a cast iron pan to char the corn. Then end result, an empty bowl, delicious. I will definitely make this recipe again.
Really light and delicious. I had a corn overload from my csa and lots of tomatoes and basil from my garden , so this was the perfect recipe. I also had some red peppers from my csa. Not spicy, but on the sweeter side. Not sure of proper name (maybe Guernica or Anaheim). I used more tomatoes than called for and less corn. Just 4 cobs for a side dish for 4 people. I also iron skillet roasted the corn and peppers. I'll definitely make this again. Crusty bread to soak up the juice.
This is delicious and easy! This is my new favorite way to inhale our Minnesota sweet corn. It makes way more servings than just 8 -- I would say at least 12 servings. I made a quarter of the recipe for 3 adults & 2 kids, and we had plenty of leftovers. Per a previous reviewer's suggestion, I added cubed avocado, and that was tasty and gave a nice creamy texture addition.
Excellent, and I even cheated and used frozen corn kernels instead of corn on the cob! Otherwise, made this recipe as written.
Really superb. I sliced some crusty bread and toasted it on the grill, and served the salad over it in a wide bowl with the juices poured on too, kinda like a panzanella.
This is a great side dish that is simple and fresh.
First time I ever made this! AWESOME!! FRESH!! will make again and again!
This is a fantastic recipe. I've been making this for a few years now. This dish goes with everything and nothing will spoil, so no need to worry about being in the sunshine. To make this even easier, use 3 - 16oz bags (= 12 ears) of frozen roasted corn. (I use Trader Joe's) You will not be disappointed!!
I followed the recipe exactly and it was wonderful! Great summer side and I won't change anything the next time I make it.
So, so good. Definitely a recipe I'll make again! I added some black beans and it made a seriously delicious light lunch, perfect for a hot day at the end of July.
This dish is amazing - great flavors, wonderful colors and textures, pairs well with many proteins - everyone loves it! Have made it exactly as written but have played with it too: reduced the charred corn a little and added chopped avocado and chickpeas (or edamame). Toss in poached shrimp or scallops for a complete, simple meal. Tastes even better the next day. One of my all-time summer favs!
Excellent! Fresh tasting summer side with a nice mix of flavors. Always goes over well with a crowd.
New favorite corn salad recipe. Used shallot instead of onion and a bit more lime. Very, very good and easy.
If you love corn, you are going to love this recipe! Don't be afraid to char the corn as I was concerned that maybe I had too much on some the corn. It adds a distinctive flavor to the corn and the dish. I may have added a little more basil, little more lime juice to my own taste but what a great summer dish! I paired this with the creamy potato salad with fresh herbs and lemon and grilled sausages, peppers and onions for a great end of summer meal.
I have made this recipe at least a half-dozen times, and love it. I do make alterations, though. Instead of basil, I have used cilantro, and in place of thyme, I use a jalapeno. more or less than one depending on its strength. It is always fresh, and a crowd pleaser.
I'm getting ready to make this recipe for the third time. Obviously I love it! I followed the recipe precisely the first time - delicious! The next time I used mint instead of basil to accompany a Mediterranean lamb dish - delicious! Tomorrow I'm going back to basil. The recipe makes a lot of food, but the leftovers are good the next day. This is my second-favorite way to eat corn - on the cob is number one.
Make-Ahead Options (Eat It Now, or Later)
Option #1) Dig In Now!
This Corn Salsa (errrrrr … Salad … whatever …) is terrific eaten right after you make it. And actually, that’s a really good thing, since you’ll probably want to dive in straightaway (better have some tortilla chips handy – or at least a fork).
Option #2) Or Be Really Disciplined, and Let It Sit
Are you feeling patient? This recipe is actually even more flavorful and delicious (as though that could even be possible) if you let it sit for a little while so the flavors can mix and mingle. (Use your utmost restraint … don’t open those tortilla chips yet … walk away … walk away …)
We’ve also found it keeps well in the fridge for up to 3 or 4 days. It’s a terrific make-ahead option if you’re trying to pre-assemble some of your recipes before hosting a party. Or, if you’re like me, it’s just nice to have a dish like this stashed in the fridge to nosh on all week.
Charred Corn Salad with Tomatoes and Avocado Recipe
I am at the end of my summer visit with my family on Long Island and I am starting to pout. “I don’t wanna go home!” Believe me, home, which is Manhattan Beach, California, is not so shabby. But it’s not getting out of bed at 7:30 am (instead of 5:30.) It’s not wine at lunch AND dinner. It’s not lingering at the table outside without a sweater for hours. It’s not falling asleep to crickets at night.
I love summer and I love it more on the East Coast. It’s the way I think we should all be living regularly – present, in the moment, grateful for what we have. I associate summer produce with this emotion, too. Strange, but true. When I think of tomatoes and corn, I always think summer. And therefore I think of freedom and happiness and relaxation and good times. That’s what comes to mind when I see real, seasonal, local tomatoes and corn. They make me HAPPY! When summer rolls around, I am jumping for joy every week when I come back from the farmers market. “Guess whaaaaat, kids?! Corn is baaaack!” They are a little over it.
What I know for sure is that this corn salad is a winner. It’s simple and nutritious and darn delicious and it screams “Hey there, summer!” You can do most of it ahead of time which is the way I like to operate. I personally love corn with a little char on it. It’s a bit smoky and goes really well with the touch of smoked paprika or ground chipotle in the recipe. But, if you are lucky enough to get just picked (as in, a few minutes ago) corn, go ahead and cut it raw. Such a treat! I know corn is controversial because most of it is genetically modified, but if you can find certified non-GMO or organic, I say go for it! Add a little protein, like a veggie burger or some grilled shrimp and you have the perfect summer meal. Hope you have a safe and fun July 4th!
Corn Salad variations
- Reduce or increase the heat. This corn salad calls for a diced jalapeño pepper. If you like the heat, feel free to add in more than the recipe calls for and if you’re sensitive, leave it out entirely (no other changes needed). Heat can further be increased with a sprinkle of red pepper flakes.
- Addbacon. Cook 4-6 pieces of bacon. Chop the bacon into small pieces and add on top with the feta cheese.
- Add red onion. If you’d like more onion in the salad, dice up a quarter of a red onion and add it in. To take away the bite of the red onion, soak it first in some cold water with a pinch of salt. Drain and add in the corn salad.
- Dairyfree. Leave out the feta cheese no other changes necessary.
Chargrilled baby corn and wagyu salad
A light, fresh corn and beef salad drizzled with a fresh dressing of toasted rice, lime, chilli, fish sauce and coriander.
- 1 tsp raw Jasmine rice
- 2 coriander plants (roots, stalks and leaves)
- 1 garlic clove
- 1 tsp Thai chilli paste (nam prik pao)
- 2 limes, juiced
- 1 tsp caster sugar
- 1 tbsp fish sauce
- 1 cup cherry tomatoes, halved
- 8 fresh baby corn
- 1 Lebanese cucumber, thinly sliced
- ½ red onion, very thinly sliced
- 3 cups mixed baby salad greens
- 300 g piece wagyu beef, very thinly sliced
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat a chargrill pan over high heat.
- Toast the rice in a dry frying pan and transfer to a mortar. Grind with a pestle to a coarse powder. Add the roots and stalks of the coriander and the garlic and pound into a paste. Add the chilli paste, lime juice, sugar, fish sauce and half the cherry tomatoes and gently pound to release the tomato juices. Adjust the seasoning as you like.
- Meanwhile, char-grill the corn until tender and charred.
- Place the remaining cherry tomatoes, cucumber, onion, reserved coriander leaves and salad greens in a bowl. Pour over a little of the dressing and gently toss together. Transfer to a large serving plate.
- Chargrill the wagyu one slice at a time on both sides for just a few seconds. Scatter the wagyu and corn over the salad, pour over the remaining dressing and serve.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Blackened Tempeh Chipotle Salad
Enjoy the flavors of summer with this blackened tempeh chipotle salad. Tossed with avocado, charred corn, and tomatoes and dressed in a creamy chipotle ranch, this is a vegan and gluten-free salad that everyone will love.
If you haven&rsquot already noticed, I&rsquove been dishing out the summer recipes recently. First, there were these BBQ Jackfruit Sliders. Then I shared my recipe for my Hawaiian Teriyaki Tofu Skewers followed immediately by this Homemade Strawberry Ice Cream. I mean, we could have a proper summer potluck here.
Today I&rsquom sharing my recipe for Blackened Tempeh Chipotle Salad. This delicious summer salad is a combination of smoky chipotle tempeh, grilled corn, lettuce, and avocado all tossed in a creamy chipotle ranch dressing.
It&rsquos a hearty vegan and gluten free salad that screams summer. And I think you&rsquore going to love it.
Grilled Corn Quinoa Salad
For the past few days I’ve been visiting my parents in Vermont, and if you’ve been reading for a while now then you know how I feel about Vermont. Obsessed. Like my favorite place on earth. Especially in the summer.
Apart from the weather and lush greenery, one of my favorite aspects of visiting here is the local produce. Not only do we have a wonderful farmer’s market, but we have this farm stand right down the road from my parent’s house that literally has THE MOST amazing produce I’ve ever seen. And it’s grown only 5 miles down the road.
While their berries are out of this world (especially the strawberries) and everything else is pretty spectacular, it’s their corn that steals my heart. We haven’t quite reached the peek of corn season yet, but ever since it arrived we’ve been eating it every single night. Typically we go the simple route: just a quick boil and a sprinkle of salt and pepper. Really it doesn’t need anything else. (I've also added it to quinoa burgers –> they're bomb!)
But this past Sunday we had a little get together at our house and since everyone there knows all about SQ, I wanted to make something summery and quinoa-inspired. Since everyone was also local, they know all about Killdeer corn and were likely expecting it on the menu.
Rather that serving it up straight on the cob, I went for something a little more unique. A grilled corn quinoa salad with an agave-lime dressing.
You guys…amazing. That’s all I can say. One of my top quinoa salad recipes ever. I’m not kidding.
The charred corn, combined spicy jalapeño, juicy cherry tomatoes, toasty pumpkin seeds and fluffy quinoa, are perfectly complemented with the zesty agave lime dressing.
I haven’t used much agave in my cooking before, but I recently discovered that Madhava Sweeteners makes a raw agave and I just had to try it. I’m already obsessed with raw honey, so I wanted to see how this vegan alternative would compare.
Well friends, it’s delicious!
I was looking for something to highlight the sweetness of the corn and adding the agave to the dressing was perfect.
If you’ve never tried agave before, it has an almost caramel flavor, but is lighter than honey or maple syrup. And it’s fairly thin, making it an excellent ingredient to add to salad dressings.
This vinaigrette has only five ingredients: agave, lime, olive oil, salt and pepper. It’s simple but it’s so wonderful with this salad. It really makes the flavors of each of the ingredients burst with every bite. It’s sweet and tangy with a beautiful contrast in texture (and color!).
This salad makes a lovely side dish to any summer meal. You can also make it more of a meal but tossing it over some greens and adding some black beans on top. I actually tried that for lunch yesterday and it was awesome.
PS: if you make this recipe (or any others!) make sure to snap a pic and share it on Instagram using hashtag #SIMPLYQUINOA – I want to see your creations!