Salad: United States – Southern United States – Warm Charred Corn and Pepper Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 10 min

Total 35 min

Ingredients

- 4 ears corn, kernels cut from cobs (about 3 cups (420 g))
- 2 red bell peppers, halved and seeded (about 12 oz (340 g))
- 1 poblano pepper, halved and seeded (about 4 oz (115 g))
- 1 small red onion, thinly sliced (about 6 oz (170 g))
- 1 jalapeño, seeded and finely chopped (optional) (about 0.5 oz (15 g))
- 3 tbsp (45 ml) olive oil, divided
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tbsp (15 ml) honey
- 2 tbsp (30 ml) mayonnaise (or Greek yogurt)
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro
- 2 scallions (green onions), thinly sliced (about 1 oz (30 g))
- 1 avocado, diced (about 6 oz (170 g))
- 2 tbsp (15 g) crumbled cotija or feta (optional)
- Lime wedges for serving

Instructions

1. Preheat a grill or a heavy cast-iron skillet over medium-high heat. If using a broiler, set rack 6 inches from the element and preheat.
2. Brush the pepper halves with 1 tbsp (15 ml) olive oil and brush the corn lightly with 1 tbsp (15 ml) olive oil. Place the corn and peppers on the hot grill or skillet and char, turning occasionally, until blackened in spots and tender — about 8–10 minutes for corn and 8–12 minutes for peppers. If broiling, arrange on a sheet pan and broil, turning until evenly blistered.
3. When peppers are charred on all sides, transfer them to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam; this will loosen the skins. Remove skins, discard seeds and stems, and roughly chop the flesh. Cut kernels from the charred corn cobs.
4. In a large mixing bowl whisk together the remaining 1 tbsp (15 ml) olive oil, lime juice, honey, mayonnaise, 3/4 tsp (4 g) of the kosher salt, and the black pepper until emulsified.
5. Add the warm corn kernels, chopped peppers, red onion, jalapeño (if using), scallions, and cilantro to the dressing. Toss gently to combine while the corn is still warm so it absorbs the dressing. Fold in the diced avocado and adjust seasoning with the remaining salt to taste.
6. Transfer to a serving bowl and sprinkle with crumbled cotija or feta if using. Serve warm or at room temperature with lime wedges alongside fried catfish.