With only 10 ingredients and less than 30 minutes of preparation time, this Grilled corn Salad is an effortless summer side dish or light lunch. Despite its simplicity, this dish is filled with flavor and a touch of fire and is certain to wow. Ideal for summertime picnics and barbecues!
Serves six to eight
Ingredients:
2 medium shallots, cut very thinly
2 tiny jalapeno peppers, chopped into rounds and thinly (use 1 pepper for moderate heat; remove seeds for mild heat)
3 ½ teaspoons lime juice, plus more for serving
2 tablespoons extra virgin olive oil, plus more for grilling
0.5 grams ground cumin
Sea salt to taste
Black pepper freshly cracked
6 medium or 4 big husked ears of corn
300 grams (1 pint) of cherry tomatoes
1 can of drained and washed pinto beans (or black beans)
½ to ¾ cup (6-9g) cut cilantro leaves and delicate stems
1 huge ripe avocado, chopped or shredded.
How to prepare:
To marinate shallots. Mix the sliced shallots, sliced jalapenos, lime juice, and extra virgin olive oil in a small bowl. Add cumin, salt to taste, and a few cracks of pepper to the dish. Soak on the counter for 20 minutes (or up to 30 minutes) until the shallots have softened.
For ventilation, while using a grill pan, open the windows and/or turn on the oven fan. Coat the corn cobs with a little amount of olive oil.
Barbecue the corn. Bring a grill pan to a high temperature. After the pan has reached a high temperature, put the corn cobs in a single layer. Grill the cobs for 10 to 12 minutes, turning them with tongs so that each side becomes charred. Take the dish off the heat and put it aside.
Barbecue the tomatoes. Combine the cherry tomatoes with two tablespoons of olive oil and salt and pepper to taste. Bring the grill pan back to high heat. Once the grill is hot, add the tomatoes and cook for 3 minutes, rotating regularly, until charred and blistered, between 3 and 5 minutes. Place on a plate for cooling.
Shave the maize. When the corn is cold enough to touch, place 1 ear of corn in a big dish standing up. Shave the corn kernels using a knife in a downward motion, allowing the kernels to fall into the bowl.
To assemble the salad, combine the grilled tomatoes, marinated shallot mixture, pinto beans, and cilantro with the corn. Combine with the corn by tossing. Add the avocado and stir gently. Taste for seasoning, adding one or two squeezes of lime juice and more salt or pepper to your liking.
