Charred corn, have you tried it? The smoky flavor is really sublime. The best part is, when you char the corn, you cook it just enough that you get a sweet and smoky flavor without losing the delicious crunch. I was watching Kelsey’s Essentials on the cooking channel last weekend, and she made a grilled corn salad with basil vinaigrette , and it inspired me to do likewise with ingredients I had on hand. I used corn, green heirloom tomato and green onions with a touch of avocado for creaminess and a hit of finely sliced radish for heat. I served the corn salad over a bed of micro greens, usually a special treat, until I found them organic at Trader Joe’s for $2.99. Now I can indulge at my whim.
Charred Corn Salad
2 ears of corn, charred on an open flame
2 scallions, green and white part, sliced
1 green heirloom tomato, diced
1/2 avocado, diced
4-6 radishes, cut into thin matchsticks
2 cups lightly packed basil leaves
1 garlic clove, pressed
2 tablespoon apple cider vinegar
1/4 cup olive oil
salt and pepper to taste
Char the corn on the flame of your stove, turning every couple of minutes. Listen for popping and the delicious aroma of popcorn, this is a good indication it is time to turn the corn. Once you have all sides charred, run a knife down the cob and release the corn. Add the kernels to a bowl.
Into the bowl add the diced scallions, the avocado, tomato, and the radish. I slice the radish very thinly, and then stack the slices to cut little sticks. I really like the radishes in this size, I think it adds the perfect hit of spice.
I was originally going to serve this salad over a bed of arugula, which is a standby of mine. However, I had arugula for lunch and happened on Trader Joe’s micro greens on my way home. I am so glad I did. If you’ve never had, nor heard of micro greens, they are very young salad and green plants. A week or so older than a sprout. You can get all kinds of greens this way. Rainbow chard is my favorite, but they are all super yummy and nutrient packed.
To make the vinaigrette puree the basil in a food processor. Add the vinegar and try to get the basil as broken down as you can. Add the oil through the tube feed so that it feeds in slowly while the processor is going. Add salt and pepper to taste. If you need to you can add a splash more vinegar or oil to get the tartness you like. Dress the salad with about 1- 1 1/2 tablespoons of vinaigrette.
Serve the salad as is, over a bed of greens, in a tortilla with some black beans, or however you like. We had the leftovers over mega nachos. This is where we melt cheese over chips with black beans and lots of fixings. It was awesome on them too.
A votre santé!