Granted, it's been several months since this salad has seen the light of day -- but it's in the dead of winter that I most crave this delightfully smoky salad of fresh corn and juicy, ripe cherry tomatoes. Charring the corn kernels gives the salad a smoky flavor, and smoked paprika and roasted chiles amp up the heat. —Rivka
ears corn, husks and fibers removed
red onion, diced
jalapeño, diced finely
smoked spanish paprika
juice and zest of 1 lime
In This Recipe
Roast poblanos over an open flame, turning to blister skin on all sides. When fully blistered, turn off heat and transfer peppers to a paper bag or roll inside tinfoil. let steam for 5 minutes, then rub with damp cloth to remove skins, running under water only if necessary (it detracts from the flavor of the chile). Chop roughly and set aside.
Heat castiron pan over high heat. Remove corn from cob, and combine with chopped onions and jalapeño, if using. Add 1 tablespoon corn oil and 1 tablespoon olive oil to pan and immediately add corn mixture. Toss to coat, then let sit for 30 seconds at a time to develop a real char on the kernels. Add smoked paprika, and add salt to taste.
Keep tossing and charring, tossing and charring, until there are enough brown spots to give some serious smoky flavor. Remove from heat, add tomatoes, and toss to combine. Transfer to a plate, drizzle with extra olive oil if desired, and zest and squeeze 1 fresh lime over salad. Serve warm or at room temperature.
I'm a healthcare consultant by day, food blogger by night, and I make a mean veggie chili. I'm eat a mostly-vegetarian diet, but have a soft spot for meat, especially braised short ribs. And this profile wouldn't be complete without an admission that I absolutely am addicted to cookies and chocolate. Finally, I love the idea of food52 and can't wait to share and read my and others' favorite recipes!