Charred Corn Salad with Avocado and Chili Lime Cotija Dressing
Summer corn gets charred and tossed together with a bit of sweet and spicy ingredients for a summer salad that is great for any day of the week.
Ingredients
Charred Corn Salad
- 3 cups shucked charred corn kernels from approximately 6 ears of corn
- 2 scallions sliced into ½ inch diagonal pieces
- 1 jalapeño stemmed, seeded and diced into ½ inch chunks
- 2 avocados pit removed and diced into ½ inch chunks
- 1 large radish sliced into matchsticks
- Protein options: grilled chicken seared steak, or chipotle lime shrimp
Chili Lime Cotija Dressing
- 3 ounces cotija
- 1 avocado pit removed and fleshed scooped out
- 1 garlic clove peeled
- 2 scallions ends trimmed and roughly chopped
- ⅓ cup cilantro
- ¼ chopped chives
- 1 jalapeño stem and seeds removed
- ¼ cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili lime seasoning
- 1 tablespoon honey can also swap for maple syrup
Instructions
- Heat a grill or grill pan over medium-high. Brush corn, scallions and jalapeño with the oil and season with salt and pepper. Arrange on the grill and cook, turning occasionally, until corn kernels are browned in spots, 6 to 8 minutes, and the scallions and jalapeño are charred all over and tender, 9 to 10 minutes. Transfer vegetables to a cutting board and let cool slightly.
- Using a blender, food processor, or immersion blender, blend all the dressing ingredients together until smooth. Taste and adjust seasoning as desired.
- In a large bowl, toss mixed greens with half the chili lime Cotija dressing and arrange on a platter. Cut corn kernels off the cob and slice scallions into bite-size pieces. Arrange avocado slices, corn, jalapeño, and scallions on top of the lettuce. Top with radish and chosen protein. Serve with remaining dressing.
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