Charred corn salad with quick pickles and lime dressing

Discover the perfect harmony of charred corn, tangy pickles, and zesty lime dressing in this vibrant and flavorful salad. Taste summer in every bite!

Ingredients:

• 2 cups apple cider vinegar
• 1 tablespoon sugar
• 3/4 teaspoon sea salt, plus more to taste, divided
• 6 allspice berries
• 10 peppercorns
• 1/2 teaspoon red pepper flakes
• 1 large red onion, ends trimmed and cut into 1/2 inch-thick slices
• 2 ears sweet corn
• 2 limes, peel and pith cut off and discarded, quartered
• 1 large clove garlic, smashed, peeled, and chopped
• 1 teaspoon sherry vinegar
• 1/3 cup extra-virgin olive oil
• 1 head lettuce, torn into bite-sized pieces
• 2 to 3 nectarines, pits removed, and sliced thin

Instructions:

1. For making quick-pickled onions, mix together apple cider vinegar, sugar, 1/2 teaspoon of sea salt, allspice, peppercorns, and red pepper flakes in a small saucepan. Heat over medium-high heat. Once the mixture starts steaming and the sugar is dissolved, add the sliced onions, ensuring they are all submerged by pressing them down slightly. Let them soak in the brine for 10 minutes. If preparing in advance, transfer the onions and brine to a wide-mouth jar, let it cool to room temperature, then seal and refrigerate. (If you're short on time, they will still turn out delicious.)
2. Fill a sink with cold water and immerse the corn, including the husks. (Although not essential, this step helps plump up the kernels.)
3. Get the grill ready.
4. Peel off the husks from the corn and place them on the hot coals. Grill each ear until they are nicely charred, turning them a quarter turn every 2 to 3 minutes. Allow them to cool, then cut the kernels off the cob and sprinkle with sea salt.
5. To make the dressing, blend lime, garlic, 1/4 teaspoon sea salt, and sherry vinegar in a blender pitcher. Pulse until the limes are broken down, scrape the sides, then switch the blender to low. Gradually pour in the olive oil while blending, pausing to scrape down the sides as necessary. Adjust seasoning with a pinch or two of sea salt, as desired.
6. Mix the lettuce with a few tablespoons of dressing and place in a large serving bowl. Sprinkle the quick-pickled onions and nectarine slices over the top. Add the corn kernels and drizzle generously with lime dressing, then gently toss. Finish with a few turns of black pepper and a sprinkle of sea salt. Serve promptly.

Summary:

• Calories: 1187 kcal
• Fat: 76 g
• Protein: 14 g
• Carbs: 112 g
• Potassium: 2102 mg
• Magnesium: 170 mg