CHARRED CORN SALAD WITH CREAMY TOMATILLO DRESSING
Provided by Kelsey Nixon
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- 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.
- 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.
- Combine the corn kernels, lime juice, avocado, Fresno chiles and red onions in a large bowl.
- 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.
- Fold in the cilantro and crumbled cotija and season with salt.
- Serving suggestion: Portion the salad into small cups, squeeze additional lime over the top, and serve with a spoon.
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Ana Solorzana
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the charred corn and the creamy dressing.
Prakash kc59
[email protected]I'm not sure what I did wrong, but my salad turned out really bland. I think I might have added too much dressing.
BillieJo Austin
[email protected]I found this salad to be a bit too tangy for my taste, but my husband loved it.
Jacory Alexander
[email protected]Yum! This salad is so fresh and flavorful. The charred corn adds a nice smoky flavor and the creamy tomatillo dressing is delicious.
Md Hateu
[email protected]This salad is a great way to use up leftover corn on the cob. I also like to add black beans and avocado for a more substantial meal.
Unicorn Livi
[email protected]I'm not a big fan of corn, but I really enjoyed this salad. The charred corn added a nice smoky flavor and the creamy dressing was delicious.
Muganza Joseph
[email protected]This salad is easy to make and always a crowd pleaser. I've made it for several parties and it's always a hit.
Charlotte Patterson
[email protected]I love the combination of flavors in this salad. The charred corn, creamy dressing, and tangy tomatillos are all perfect together.
Kiara Bleda
[email protected]This salad is perfect for a hot summer day. It's light and refreshing, and the creamy tomatillo dressing is a nice touch.
Marama Ispretty
[email protected]I'm not a big fan of tomatillos, but I really enjoyed this salad. The dressing was creamy and flavorful, and the charred corn added a nice smoky flavor.
Edgard jose Requenez alvarado
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the charred corn and the creamy dressing.
Nlewedim uchechi
[email protected]I found this salad to be a bit bland. I think it would benefit from some more herbs or spices.
Tvoje Mama
[email protected]This salad was a bit too tangy for my taste, but my husband loved it.
Opeyemi Tomisin
[email protected]I've made this salad several times and it's always a hit. It's perfect for summer gatherings.
Lynette Portillo
[email protected]Yum! This salad is so fresh and flavorful. The charred corn adds a nice smoky flavor and the creamy tomatillo dressing is delicious.
Mosaruf Khan
[email protected]This salad is a great way to use up leftover corn on the cob. I also like to add black beans and avocado for a more substantial meal.
umu bushra
[email protected]I love this salad! It's so easy to make and always a crowd pleaser. The creamy tomatillo dressing is the perfect balance of tangy and creamy.
Robson Aretas
[email protected]This charred corn salad with creamy tomatillo dressing was an absolute delight! The charred corn added a smoky flavor that perfectly complemented the creamy and tangy dressing. The salad was a hit at my last potluck, and I received rave reviews from