Description
There’s nothing like fresh corn in the summer! This corn salad has been a family favorite for several years now, and for good reason. It is extremely easy to put together, is nuanced with fresh, herby, bright, and smoky flavors, and is a hit at every gathering. It’s also a great topping for tacos and makes a wonderful dip to serve alongside tortilla chips! I’ll be making it all season long and I hope you do too!
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 4 ears corn
- 3/4 tsp salt, divided
- 1/2 tsp pepper, divided
- 1 1/2 cups avocado, diced (from about 2 avocados)
- 1/2 cup red onion, minced (from about 1/2 onion)
- 1/2 cup cilantro leaves, finely chopped (from 1/2 bunch)
- 1/4 tsp paprika
- 2–3 limes, juiced
Instructions
- Heat 2 tbsp olive oil in a cast iron skillet or pan over medium high heat. Once hot, add the corn ears to the pan, sprinkle in ¼ tsp salt and ¼ tsp pepper, and cook until lightly golden brown and charred in parts, about 7-10 minutes. Use tongs to rotate the corn periodically and brown all sides evenly. Alternatively, grill the corn on an outdoor grill or roast it in the oven until lightly browned. Remove the corn from the pan and set aside to cool.
- Remove kernels from the cob and place into a large salad bowl. Add in the diced avocado, minced red onion, and chopped cilantro, ½ tsp salt, ¼ tsp pepper, and ¼ tsp paprika. Squeeze in the lime juice, 1 tbsp at a time, and taste until your desired level of acidity is achieved. I typically use about 2 tbsp lime juice. Serve at room temperature and enjoy!
Notes
To remove kernels from the cob, place the cob down flat on your cutting board. Use a large knife to cut off the kernels horizontally. Once you’ve cut off one side, roll the cob onto the flat side and keep cutting off kernels on all sides.
- Prep Time: 1 Hour
