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Charred Corn Salad with Creamy Tomatillo Dressing

  • 6servings
  • 60minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B6, B9, B12, C, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup coarsely chopped fresh cilantro

  2. 6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces)

  3. 2 cloves garlic , smashed, peeled and quartered

  4. 1 avocado, halved, pitted, peeled and diced

  5. 1/2 jalapeno , coarsely chopped with seeds

  6. 1/2 onion, coarsely chopped

  7. Juice of 1 lime

  8. 1 teaspoon ground cumin

  9. 1 teaspoon salt

  10. 6 ears fresh corn, shucked

  11. 2 tablespoons canola oil, to coat corn

  12. Kosher salt and freshly cracked black pepper

  13. Juice from 3 limes

  14. 1 ripe avocado , diced

  15. 1 Fresno chile pepper, seeded and finely diced

  16. 1/2 small red onion, finely diced

  17. 1/2 cup mayonnaise

  18. 1 tablespoon hot sauce

  19. 1 teaspoon chili powder

  20. 1 teaspoon cumin

  21. 1/4 cup chopped fresh cilantro

  22. 3/4 cup crumbled cotija cheese

Instructions Jump to Ingredients ↑

  1. For the guacamole: Combine the cilantro, tomatillos , garlic, avocado, jalapeno, onion, lime juice, cumin and salt in a food processor or blender and pulse until combined. Set aside 1/2 cup of the guacamole for the creamy tomatillo dressing, and use remaining guacamole for another recipe.

  2. For the charred corn salad: Preheat a grill pan over high heat. Brush or rub each ear of corn with the canola oil and sprinkle with salt and black pepper. Grill the corn until it gets a nice char , 2 to 3 minutes per side. Set aside until cool enough to handle, about 5 minutes. Stand each ear stalk-end down, in a wide, shallow bowl and slice the kernels off using your knife.

  3. Combine the corn kernels, lime juice, avocado, Fresno chiles and red onions in a large bowl.

  4. For the creamy tomatillo dressing : Mix together the mayonnaise , 1/2 cup tomatillo guacamole , hot sauce, chili powder and cumin . Add to the corn salad and toss to combine.

  5. Fold in the cilantro and crumbled cotija and season with salt.

  6. Serving suggestion: Portion the salad into small cups, squeeze additional lime over the top, and serve with a spoon.

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