Charred and raw corn salad
Delight your taste buds with a flavorful mix of charred and raw corn salad. This dish offers a perfect balance of smoky, sweet and fresh flavors.
Ingredients:
- Tbsp. extra-virgin olive oil, divided
- ears of corn, husked, kernels cut from cobs
- small shallot, cut into rings
- red chile (such as Fresno or red jalapeño), sliced into rings
- Tbsp. fresh lime juice
- Kosher salt
- Tbsp. whole-milk Greek yogurt
- oz. finely grated Parmesan (about 3 Tbsp.), plus more for serving
- cup cilantro leaves with tender stems, coarsely chopped, divided
Instructions:
- Heat 1 tablespoon of oil in a medium-sized skillet, preferably cast iron, over medium-high heat. Add one-third of the corn kernels and cook without stirring until they are slightly charred on one side, which should take about 1 to 2 minutes. Stir the corn and continue cooking, stirring occasionally, until all sides are lightly charred, for another 2 to 3 minutes.
- In the meantime, in a medium bowl, combine the shallot, chile, lime juice, and the remaining 3 tablespoons of oil; season with salt. Let it sit for at least 5 minutes or up to 1 hour to allow the shallot to soften slightly. Add the charred corn, the rest of the corn kernels, yogurt, 1 ounce of Parmesan, and half of the cilantro; season with salt. Mix everything together well.
- Just before serving, sprinkle more Parmesan and the remaining cilantro on top of the corn salad.
Summary:
- Calories: 1436 kcal
- Fat: 70 g
- Protein: 41 g
- Carbs: 196 g
- Potassium: 2642 mg
- Magnesium: 279 mg