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Bon Appétit

Charred and Raw Corn Salad

4.0

(1)

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All the things that you love about elote (Mexican grilled corn), now in a convenient tossed-together form, perfect for using up fresh produce from the farmers’ market. This recipe is part of the Healthyish Farmers’ Market Challenge. Get all 10 recipes here.

Recipe information

  • Yield

    4 servings

Ingredients

4 Tbsp. extra-virgin olive oil, divided
6 ears of corn, husked, kernels cut from cobs
1 small shallot, cut into rings
1 red chile (such as Fresno or red jalapeño), sliced into rings
5 Tbsp. fresh lime juice
Kosher salt
3 Tbsp. whole-milk Greek yogurt
1 oz. finely grated Parmesan (about 3 Tbsp.), plus more for serving
½ cup cilantro leaves with tender stems, coarsely chopped, divided

Preparation

  1. Step 1

    Heat 1 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Add one-third of corn kernels and cook, undisturbed, until lightly charred underneath, 1–2 minutes. Toss and continue to cook, tossing occasionally, until lightly charred all over, 2–3 minutes longer.

    Step 2

    Meanwhile, mix shallot, chile, lime juice, and remaining 3 Tbsp. oil in a medium bowl; season with salt. Let sit at least 5 minutes or up to 1 hour to let shallot soften slightly. Add charred corn, remaining corn kernels, yogurt, 1 oz. Parmesan, and half of cilantro; season with salt. Toss to combine.

    Step 3

    Top corn salad with more Parmesan and remaining cilantro just before serving.

TagsSaladMexicanLatin AmericanCornVegetableFresno ChileChileCilantroHerbs & SpicesSummerEasySideGluten FreeNut FreeVegetarianHealthyishSauteBon Appétit

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