Charred Corn Spoon Salad
Crunchy, sweet, creamy, sour. This dish hits all of the notes we want from a summer salad. Here we cut all the elements the same size so each bite delivers an unexpected assortment of textures and flavors. This salad is pretty sturdy, so we recommend making extra for your lunch this week.
Serves 4
INGREDIENTS
4 ears corn, shucked and kernels removed
½ pound green beans, thinly sliced into rounds
1 cup pickled cucumbers, small dice (see note)
4 scallions, thinly sliced
½ cup fresh dill, finely chopped
2 jalapenos, seeded and diced
3 ½ ounces feta cheese, crumbled
1 ½ tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
Black pepper
METHOD
Char the corn. Heat a large skillet over medium-high heat. Add a thin layer of neutral oil. Once the oil is shimmering, add the corn kernels. Season with salt and pepper. Cook for 8 minutes, until well browned and cooked through. Transfer to a large mixing bowl and allow to cool slightly.
Make the corn salad. Add the remaining ingredients to the mixing bowl with the corn and toss to combine. Season to taste with salt and black pepper. If the salad feels too dry, add more olive oil or red wine vinegar.
Serve. Scoop into bowls and serve with crusty bread.
Note: Try using “half” or “full sour” pickles for this salad. They are lacto-fermented instead of vinegar pickled. They’re less sharp than your typical pickle, but they have more umami. Dill pickles can also be used, but for this salad, avoid an overly sweet pickle. You can also make your own.
EXPLORE MORE
