- Serves 4 to 6
A creamy, pucker-inducing dressing that's made in the blender with the flesh of a lime unites the flavors of smoky charred corn, tangy quick-pickled onions, and sweet nectarines in this delicious (and unusual) summer salad. —Elizabeth Stark
What You'll Need
apple cider vinegar
sea salt, plus more to taste, divided
red pepper flakes
large red onion, ends trimmed and cut into 1/2 inch-thick slices
ears sweet corn
limes, peel and pith cut off and discarded, quartered
large clove garlic, smashed, peeled, and chopped
extra-virgin olive oil
head lettuce, torn into bite-sized pieces
2 to 3
nectarines, pits removed, and sliced thin
- To prepare quick-pickled onions, combine apple cider vinegar, sugar, 1/2 teaspoon sea salt, allspice, peppercorns, and red pepper flakes in a small saucepan. Set over medium-high heat. When mixture starts to steam and sugar has dissolved, add sliced onions, pressing a bit to make sure all slices are immersed. Steep in the brine for 10 minutes. If working ahead, place onions and brine in a wide mouth jar, cool to room temperature, then seal and refrigerate. (If you don't have time to make ahead, they'll still be delicious.)
- Fill a sink with cold water and soak the corn, husks and all. (This step isn't absolutely necessary, but it helps to plump the kernels.)
- Prepare a hot grill.
- Shuck corn and set over hot coals. Cook each ear until nicely charred, rotating a quarter turn every 2 to 3 minutes. Set aside to cool, then slice kernels from the cob and sprinkle with sea salt.
- To prepare dressing, combine the lime, garlic, 1/4 teaspoon sea salt, and sherry vinegar in the pitcher of a blender. Pulse to break down limes, scrape the sides, then turn blender to low. Slowly drizzle in olive oil, stopping to scrape down sides as needed. Add a pinch or two of sea salt, as needed.
- Toss lettuce with several tablespoons dressing and arrange in a large serving bowl. Scatter over the quick-pickled onions and nectarine slices. Top off with corn kernels and a generous drizzle of lime dressing, and toss gently. Finish with several twists of black pepper and a pinch of sea salt. Serve immediately.