Blistered corn and scallion salad

Delight your taste buds with this savory blend of blistered corn and scallions in a refreshing salad bursting with flavor and culinary flair.

Ingredients:

• cup extra-virgin olive oil, plus more for grill
• ears of corn, husked
• bunch scallions
• Tbsp. fresh lime juice
• Tbsp. sherry vinegar or red wine vinegar
• tsp. Diamond Crystal or 1 tsp. Morton kosher salt
• Freshly ground black pepper
• oz. mixed heirloom tomatoes, chopped, and/or cherry tomatoes, halved
• cup torn Thai or sweet basil, plus more for serving

Instructions:

1. Prepare the grill to be hot at a medium-high temperature and grease the grates. Grill 4 husked corns and a bunch of scallions, turning them occasionally until they become very tender, charred, and have black spots, around 10-12 minutes for corn and 5-7 minutes for scallions. Then, move them to a cutting board and allow them to cool. As an alternative method, you can remove the kernels from the cobs and slice the scallions into thin pieces; cook them together in a large cast-iron skillet over medium-high heat without any oil, turn and stir occasionally until they get charred spots, approximately for 4 minutes.At the same time, mix 2 tablespoons of fresh lime juice, 2 tablespoons of sherry vinegar or red wine vinegar, 1 and a half teaspoons of Diamond Crystal salt or 1 teaspoon of Morton kosher salt, and one-third cup of olive oil in a large bowl; blend all ingredients well to make a vinaigrette, and season generously with freshly ground black pepper.Slice the corn kernels from the cobs and the scallions into thin pieces. Combine the corn kernels, scallions, 12 ounces of mixed heirloom or cherry tomatoes, and 1 cup of torn Thai or sweet basil in the vinaigrette and gently mix them together.Before serving, garnish the corn and scallion salad with extra basil.You can prepare the grilled corn and scallions in advance, up to 3 days ahead of time, and store them separately in the refrigerator. Cover and chill the vinaigrette as well. You can assemble the salad without the basil topping up to 3 hours in advance; cover and chill it.

Summary:

• Calories: 1250 kcal
• Fat: 77 g
• Protein: 23 g
• Carbs: 144 g
• Potassium: 2741 mg
• Magnesium: 244 mg