Dinner Tonight: Charred Corn and Lime Salad

August 25, 2015


It's getting to be that time of year. You know—the endless corn time of year, when you're positively walloped with ears and ears of the sweet stuff, whether from your garden, your market, or your CSA. We hear you. Knock out two of 'em and get dinner on the table in 20 with this flavorful Charred Corn and Lime Salad. It's a win-win.

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Serves 4

2 large ears of corn
1 lime
1 bunch fresh cilantro
1 bunch fresh mint
2 cups spinach leaves
2 ounces queso fresco or feta cheese
1/2 teaspoon sweet smoked paprika

We are assuming you already have olive oil or butter. If not, add that to your list, too!

With just 20 minutes until dinner, pop open a cold beer and take a big sip. If you'd prefer to cook the corn on the grill rather than a gas burner, preheat it. Shuck your corn and char it over the grill or burner. Let the corn cool while you zest and juice your lime and chop the fresh herbs.

Use a sharp knife to cut the kernels off the cobs and into a bowl. Stir together the corn with the lime juice and zest, oil, herbs, and paprika, then use your hands to toss this mixture together with the spinach. Crumble the cheese generously over the top and sigh happily. Dinner is ready!

Photo by Izy Hossack

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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Writing and cooking in Brooklyn.

1 Comment

renee.twersky August 27, 2015
We made this for dinner last night. It was very good, but next time I would cut back on the mint and cilantro. I only used half the written amount and it it was still a bit overwhelming. I served it with tortilla espanola.