This fast charred corn salad brings high summer energy (no need for grill)



Why is it working

  • The whole ears of the corn and the Poblano hot cast iron frying build a deep, smoky aroma without the need for a grill.
  • The steaming of the Poblano, while cooling down, loosens the charred skin, facilitating its peeling.

It's not summer without corn, but corn grilled corn is not the only way to enjoy it. This simple salad delivers smoky, charred kernels without touching the grid, thanks to the caramelization of the corn and the Poblano Chile caramelization for Poblano Chile perfection. With a creamy avocado, sharp peanuts and collapsed queso frescoes, warm, garlic lime dressing, layered, holey and satisfactory.

The recipe comes from my colleague, Elizabeth Mervoshwho developed it in Birmingham, Alabama, Test Kitchen. He sought to create a corn salad of real presence – not with a mild, steamed seed, but with a deep caramelized edges on each kernels and the smoking kiss. A cast iron pan allows this. Exceptionally preserves heat, helps to access corn and Poblano to achieve Char that you can usually expect from an outdoor grill – but faster and less cleaning. If cooked side by side, this complex, smoky taste is provided in the same scream-hot pan.

After cutting, the still warm vegetables are bound by lime juice, serrano chile, garlic and olive oil, so the flavors distribute evenly and stick to each bite. The Avocado of Just holds their shape and adds creaminess without collapse, hazelnuts are bitten, and queso Fresco offers salty wealth, while coriander and lime consider it fresh and shiny.

Serious Eats/ Frederick Hardy II, Prop Stylist: Christina Daley, Food Stylist: Margaret Dickey


Resist to the urge to dive into it and instead let the dressed salad sit in the refrigerator for an hour to maximize these zestia, summer flavors. At the top, crushed corn chips are technically optional, but I highly recommend them for a playful crunch and welcome contrast.

This recipe was developed by Elizabeth Bold; The header was written by Lilah Ibrahim.

This fast charred corn salad brings high summer energy (no need for grill)


Cooking method
(Keep on the screen awake)

  • 3 ear fresh maizespit

  • 1 medium Poblano Chile (about 3 ounce; 85 g)

  • 1/4 cupplus 1 tablespoon (75 ml) olive oilshared

  • 1/2 teaspoon lime shell plus 1/4 cup (60 ml) fresh juice (from 2 small lime)

  • 1/4 cup (5 g) coriander leaves and gentle stemsfinely chopped

  • 1 (about 15 g) Serrano Chilethinly sliced

  • 2 garlic cloveminced

  • 1 1/2 teaspoon Diamond crystal kosher salt; For table salt, use half a quantity

  • 1/2 teaspoon fresh ground black pepper

  • 2 medium Avocado (12 ounce; 340 g), halved, drilled and cut into 1/2 inch pieces (see notes)

  • 1 hazelnutTo White and light green parts (about 3 tablespoon)

  • 1/2 cup crumbling fresh cheese (2 ounce; 56 g)

  • 1/2 cup crushed corn chips such as fritos (1 1/4 ounce; 35 g), optional

  1. Heat a large cast iron pan at medium to high levels until hot, approx. 5 minutes. Meanwhile, coat the corn ears and Poblano with 1 tablespoon of oil. Add corn and Poblano to a hot pan and cook, occasionally rotated until weakly and slightly charred for 13-16 minutes. Place the corn on the large plate.

    Serious Eats/ Frederick Hardy II, Prop Stylist: Christina Daley, Food Stylist: Margaret Dickey


  2. Place the Poblano in a large bowl, cover with a tight plastic packaging or tightly fitting lid and let it sit until cool for 5-10 minutes.

    Serious Eats/ Frederick Hardy II, Prop Stylist: Christina Daley, Food Stylist: Margaret Dickey


  3. Meanwhile, in a medium bowl, combine the lime and juice, coriander, serrano, garlic, salt, pepper and the remaining 1/4 cups of oil; Mix it to connect it.

    Serious Eats/ Frederick Hardy II, Prop Stylist: Christina Daley, Food Stylist: Margaret Dickey


  4. Transfer the cooled Poblano to a cutting board. Peel the charred skin with a clean kitchen towel or paper towel. Half of the Poblano longitudinally and remove the seeds and stems. Gently cut the Poblano and return to the large bowl.

    Serious Eats/ Frederick Hardy II, Prop Stylist: Christina Daley, Food Stylist: Margaret Dickey


  5. With the preferential method of cutting corn, Remove the kernels– Move the corn seed into the bowl with Poblano.

    Serious Eats/ Frederick Hardy II, Prop Stylist: Christina Daley, Food Stylist: Margaret Dickey


  6. Add avocado, hazelnut and lime-cilantro vinaigrette to the bowl with corn and Poblano; Mix it to connect it. Cover and cool for at least 30 minutes and for 1 hour. Place the mixture on a large portfolio or bowl and top with the queso fresco and corn chips when used. Serves.

    Serious Eats/ Frederick Hardy II, Prop Stylist: Christina Daley, Food Stylist: Margaret Dickey


Equipment

High -cast

Note

To achieve the best result, use only raw avocado to keep their shape in the corn salad.

Make-Head and Storage

Avocado corn salad can be prepared for up to 2 days in advance without avocado, queso or corn chips. Store and cool in airtight container. Fold the avocado and top with queso and corn chips just before serving.

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