Do I have to char the corn?

No you do not, you'll just loose out on the smoky element of the salad but it will still be deliciously summer sweet!

Can I char the corn on the stove top?

Yes. I recommend using a raw cast iron skillet to do so in but you can use whatever skillet you have - it just may not produce the same smoky char flavor. You can sheer the corn off the cob prior to charring or after or use sweet canned corn.

Charred Corn Salad - with jalapeño lime dressing

Description

Bright, sweet, and smoky, this Charred Corn Salad combines corn, bell peppers, cherry tomatoes, avocado, and black beans in a tangy jalapeño, honey and lime vinaigrette—summer in every bite.

Ingredients

Scale

For the Dressing:

1/8 cup (30 milliliters) avocado oil

4 small limes juiced

1 tablespoon (20 grams) honey

2 teaspoons balsamic vinegar

1 jalapeño

1 teaspoon salt

1/2 teaspoon pepper

For the Salad:

1 corn on the cob (about 6 ounces)

1 orange bell pepper (3.5-4 ounces) diced

1 cup (150 grams) cherry tomatoes sliced

1 cup (10 ounces) black beans rinsed

1 large (6 ounces) avocado diced

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Instructions

Combine all ingredients for the salad dressing and blend together in a food processor. Place in the fridge to cool.*
Heat barbecue to about 350 Fahrenheit. Once hot, place the corn on the grill and rotate every 3-5 minutes until the entire cob is lightly charred.* Allow to slightly cool.
In a large bowl combine diced peppers, sliced tomatoes, diced avocado, rinsed black beans, and the corn sheered from the cob.*
Drizzle the entire salad with the dressing adding more lime juice and salt to taste. Serve immediately.

*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.

Notes

1. You can prepare the dressing up to 24 hours in advance and keep it in the fridge to have a cold dressing.

2. Alternatively, you can char your corn in a skillet (preferably raw cast iron) over the stove top. Shear the corn off before or after, but before is quicker. Use a little olive or avocado oil to prevent sticking and stir every 3 minutes until light charring appears.

3. For a chilled version of the salad place all the ingredients for the salad in the fridge (you can place the whole can of beans unopened) for 24 hours before hand.

Prep Time: 10 minutes
Cook Time: 5-8 minutes
Category: Dinner
Method: No bake
Cuisine: American