Charred Corn and Lime Salad

May 11, 2015


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

Serves: 4

Ingredients

  • 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

Directions

  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.

More Great Recipes:
Salad|Vegetable|Cheese|Cilantro|Corn|Mint|Paprika|Make Ahead|Summer|Fall|Gluten-Free|Vegetarian

Reviews (6) Questions (0)

6 Reviews

joelle August 4, 2016
If you're looking for another way to use summer corn, give this salad a try. It came together quickly, and the balance of flavors is divine. We blanched the corn for three minutes, dried it thoroughly, then grilled it to get a good char.
 
Amber U. July 1, 2016
This is a fantastic salad. We made it several times on our recent friendcation and it was devoured every time. Thanks!
 
AmandaO June 22, 2015
I doubled everything and 8 of us devoured every bite. So good.
 
Elizabeth June 15, 2015
When do you add the 1/3 cup of chopped mint?
 
Colleen May 12, 2015
How much spinach are you using?
 
Author Comment
Izy H. May 12, 2015
roughly 2 cups but you could use less if you want it to be more like a side-dish than salad