Charred Corn and Lime Salad

By • May 11, 2015 6 Comments

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Author Notes: This method of preparing corn yields a result halfway between raw and boiled—it’s warm yet still slightly toothsome, with a fresh flavor. It’s easy and worth doing: Just place some cobs on a lit burner, then enjoy the smoky crust on each singed nugget. That "summertime barbecue" flavor is accentuated by sweet-smoked paprika, with lime juice and zest bringing more bite. Butter rounds out the flavor and sweetens the corn, while the herbs add freshness and the cheese pops with saltiness.

You can leave it just like this to serve as a side or as a filling for tacos. To make it into something a bit more "lunch-worthy," I recommend tossing the mixture with some spinach leaves for a light, bright salad.
Izy Hossack

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Serves 4

  • 2 large ears of corn
  • 1 lime, zested and juiced
  • 1 tablespoon melted butter or olive oil
  • 1/2 cup chopped cilantro
  • 1/3 cup chopped mint
  • 1/2 teaspoon sweet smoked paprika
  • 2 cups spinach leaves
  • 2 ounces queso fresco or feta cheese
  1. Remove the husks of both ears of corn. Place the ears of corn over a lit gas burner on a medium heat. Cook, turning occasionally with tongs, until all sides of the corn are charred.
  2. Take one ear of corn and hold it upright in a large bowl. Cut down the sides of the cob to remove the corn kernels. Use the back side of the knife to scrape down the sides again, removing juices and the remaining pieces of corn. Repeat with the second piece of corn.
  3. Add the lime zest, lime juice, melted butter (or olive oil), chopped cilantro & mint, and paprika to the corn. Stir together to coat.
  4. Add the spinach to the bowl. Toss together with your hands then crumble over the cheese.
  5. Serve immediately, or chill until needed.

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