Oh, yes. Kind of Jackson Pollock in a bowl, no? Crunch, smokiness, earthy flavors--a genuinely delicious salad you'll want again soon after you've enjoyed it. The charred corn is like little jewels of sweet caramelization; it's brilliant that you can turn it in a grill pan for the charring, use the grill, or pop it under a broiler--pick your method while you assemble the other ingredients. The dressing is a quick shake-n-pour number, but you can just as quickly whisk it in a bowl with a fork before drizzling the limey infusion over. This is one heck of a fantastic salad!
In the photo: Turquoise Bistro Bowl By Fiestaware and Totally Bamboo Salad Hands
Notes: Cotija cheese is Queso Fresco brand.
CHARRED CORN AND RED CABBAGE SALAD
Ingredients:Â 3 ears of corn, 5 cups shredded red cabbage (about 1/2 of a medium cabbage), 1/2 cup chopped green onion, 1/2 cup chopped cilantro, 1 cup crumbled cotija cheese, salt and pepper.
For the dressing: Juice of two large limes (1/2 cup), 2 tsp. ground cumin, 1/3 cup avocado oil, 1 tsp. salt, 1 tsp. pepper, 3 tsp. sugar.
Serves 6-8.
1. Char the corn: Remove the husks and silks. Rinse and pat dry, then brush with a little avocado or olive oil. Salt and pepper lightly. Using a grill skillet set to medium-high heat, cook the corn, turning every 3-4 minutes, until charred (Alternative charring methods below). Remove to cool. Slice the kernels off the cobs and set aside.
2. Prep the veg: Slice the cabbage into thin strands. Chop the green onion and cilantro and crumble the cotija cheese. Add to a large bowl or platter with the corn and toss.
3. Make the dressing: Shake the ingredients in a jar until emulsified or whisk together. Pour over the salad, tossing to coat. Let the salad sit at room temperature for at least twenty minutes before serving or in the fridge for up to 24 hours.
TIPS for charring corn:
Grill it: Grilling works excellent if you don't have a stovetop grill pan. Prep the corn as in step 1 and place it on a medium-hot grill. Turn every few minutes until the kernels are lightly charred.
Broil it: This is a little tricky, but doable. Brush with oil and season. Move the oven rack to 5 inches from the broiler element. Watch closely! Turn the corn every 5 minutes or so until browned.
Toast it: This method is trickier still and not for the faint of heart. It involves holding each ear of corn firmly with tongs and turning it (like a marshmallow) over a gas burner's flame set to medium-high. It will take about 10 minutes per ear and a fair amount of patience.
Buy it: It's not my favorite method, but if you are not a cook or don't have time to char your corn, I'd hate to have you not make the recipe because of it. Trader Joe's has decent frozen roasted corn.
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