This charred corn salad is fairly easy to make and it is an explosion of flavors in your mouth. We will start by charring the corn in a dry skillet, alongside some peppers. Once they are nicely charred we will transfer them to a bowl and finish it with a bunch of fresh and delicious vegetables.
Corn is in season now and it is sweet and inexpensive. This is a great salad for a hot Summer meal. If you want to enjoy this salad year round go ahead and use thawed out, frozen kernels. However, fresh is better.
I added Cotija cheese to this charred corn salad but if you would like to make it vegan just omit it. It will still be a fantastic salad. On that same note, if you do not have Cotija you can substitute it easily with a fresh, salty cheese. Even Feta cheese would work just fine.
Serves two to three as a side
2 corn on the cob
6 mini sweet peppers or 1/2 large bell pepper
2 TBS finely sliced red onion
1/2 cup chopped tomatoes
1/2 cup peeled, seeded and finely diced cucumber
1/4 jalapeño, finely diced (optional)
2 TBS chopped cilantro OR basil
1/2 cup crumbled Cotija cheese OR Feta cheese 1 lime OR 1/4 cup wine vinegar
1/8th cup olive oil + more for pan
Salt to taste
Remove the kernels from the cobs inside a bowl.
Stem, seed and julienne the sweet peppers or bell pepper.
Heat a skillet, preferably cast iron, until hot. Add a thin layer of oil. Add the corn and peppers and cook, stirring occasionally, until the vegetables are softened and a bit charred.
Remove the corn from the skillet into a bowl and cool down.
Add the rest of the ingredients, except for the salt and mix. Taste and add salt to taste if necessary.