Hello, hello! Lauren here from LaurenKelp.com and guess what? We are whipping up another delicious, easy to make, and perfect for summer dish today! This is for everyone who signed up to bring a dish to the potluck or a side at the BBQ. Trust me when I say it’s easy to make & even easier to eat!
I am notorious for signing up to bring a dish and then swinging by the grocery store 10 minutes before I am supposed to be at the dinner, frantically peeling the sticker off in my car, and pretending I slaaaaved away at this evenly sliced fruit salad/pie/whatever the deli had a bunch of. We are all busy & summer schedules are more hectic than ever. I get it, I am a hard core offender.
BUT! We are changing that habit right here, right now! This charred corn salad is going to save your life this summer for so many reasons. I love it because you can bring all the ingredients to a grill out & make the dish right then and there. Honest! Grilling the corn is the most labor intensive part of this dish and that takes what, 5 minutes!
Pair this delicious salad with Vintner’s Reserve Pinot Gris for the ultimate summer palette. No joke, it’s like they were meant to be together. The sweetness from the corn brings out the flavors in the wine and BOOM, game over!
- 8 ears of corn, husked
- 2 large shallots, thinly sliced into rings
- 1-2 fresno chiles, with seeds, thinly sliced into rings
- ¾ cup of cherry tomatoes, diced
- ½ cup fresh lime juice
- Kosher salt and fresh cracked pepper
- 6 tablespoons extra virgin olive oil
- 4 oz. fresh Cotija cheese, crumbled
- ½ cup fresh cilantro, finely chopped
- Prepare grill for medium heat.
- Cut kernels from 2 corn cobs and toss with shallots, chiles, tomatoes, and lime juice in a large mixing bowl. Season with salt and pepper to taste and set aside.
- Brush remaining corn cobs with 3 tablespoons olive oil and grill, rotating occasionally. Cook 10-12 minutes until tender and slightly charred.
- Cut kernels from cobs and add to mixture. Add cheese, cilantro, and remaining olive oil. Toss to combine and season with salt, pepper and lime to taste.
Photography by Constance Higley