Charred Corn Salad Recipe

Charred Corn Salad Recipe

Yield 4

6 corn cobs
3 roma tomatoes
1/4 red onion (finely sliced)
8 large basil leaves
1 tbsp grated parmigianno reggiano or pecorino
1/4 tsp smoked paprika
1/4 tsp cayenne
1/4 tsp dried thyme
1 tbsp fresh lime juice
1 tsp lime zest
1 tsp honey
1 tbsp vegetable oil
salt and pepper to taste

Pre-heat BBQ to 450F. Lightly oil corn and char evenly on all sides (approximately 8-10 min). If using a frying pan pre-heat pan to medium high heat, add 1 tbsp of vegetable oil to the pan and sear on all sides, add 3 tbsp of water and cook until water has evaporated.
When cool enough to handle remove kernels to a mixing bowl.
Quarter roma tomatoes vertically, remove seeds and flesh and dice approximately the same size as the kernels, add to bowl.
Finely slice basil and add to bowl with the rest of the ramining ingredients.


The better the char on your corn the better the salad will taste and the more visually stunning it will look. Please note charred does not mean burnt!
Get creative with this salad, feel free to add any array of items such as rinsed kidney beans, chopped bacon, turnips, scallions, a balsamic vinaigrette, get creative!