Recipe for Lily

Charred Corn and Avocado Salad

Thanks, Food 52

 

This is a simple and delicious summertime salad to have up your sleeve. When creating it, I intended to grill the avocado, corn, poblano, and red onion but then turned to my broiler instead. Broiling is a much underappreciated method of cooking in my opinion, and it works beautifully for this salad. Using the broiler versus the grill enables you to easily char the corn off the cob and the avocado, poblano and red onion in small pieces, resulting in more surface area to pick up that delicious charred flavor. It’s also incredibly easy -- all you have to do is preheat your broiler and assemble your ingredients on a sheet pan, with the avocado needing the least amount of time under the broiler. (If grilling, I'd recommend charring the corn on the cob and the red onion, poblano, and avocado in large pieces, then cutting them to size off the grill.) Once they’re done, all you have to do is toss them with halved cherry tomatoes, fresh mint and basil, and lime vinaigrette. You’re left with an incredibly versatile salad that could be served alongside grilled meat or fish, tossed with shrimp or crab, or spooned over tostadas, tacos, or quesadillas. 

Serves 4 as a side dish, more as a topping or garnish 

Ingredients: 

• 5 ears of corn
• 1 poblano pepper, cut into small dice
• ½ red onion, thinly sliced
• olive oil
• kosher salt + freshly ground black pepper
• 1 large or 2 small avocado, cut into small dice
• ½ cup cherry tomatoes, halved or quartered
• 2 T lime juice, plus lime wedges for serving
• ½ tsp honey
• 1/8 tsp cayenne
• ¼ cup extra virgin olive oil
• handful of fresh basil and mint leaves, roughly torn 

Directions: 

1. Preheat your broiler to medium-high and place your oven rack about 4" to 6" from your heating element.
2. Shuck your corn and remove the silks. Cut the kernels from the cob using your favorite technique and set them aside in a bowl. Add the diced poblano and sliced red onion. Toss with a teaspoon or two of olive oil to evenly coat, and season with salt and pepper. Transfer to a sheet pan (you can line with foil for easy cleanup) or large skillet and spread out in an even layer. (Use something that's nice and sturdy -- flimsy pans may warp or buckle under the heating element.)
3. Broil the corn, poblano and red onion for 3 to 5 minutes, shaking the pan a few times, or until charred in spots. You're looking for some noticeable char, but be mindful to not overcook. Remove the pan, add the avocado, and broil for a minute or two longer. (If you don't like your avocado warmed, just skip this step and add it at the end.) In the process of broiling, you may hear or see a few corn kernels starting to jump around on the hot pan -- a good indication that they’re done. Remove sheet pan from oven.
4. To make lime vinaigrette: whisk together lime juice, honey, and cayenne, and then slowly drizzle in the extra virgin olive oil, whisking until emulsified. Season to taste.
5. Transfer contents to a serving bowl, add cherry tomatoes, mint and basil, and drizzle in the lime vinaigrette, a few teaspoons at a time. You may not need the full amount. Toss and taste for seasoning. Serve with lime wedges.