Charred Corn Salad with Creamy Tomatillo Dressing Recipe

Name: Charred Corn Salad with Creamy Tomatillo Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup coarsely chopped fresh cilantro; 6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces); 2 cloves garlic, smashed, peeled and quartered; 1 avocado, halved, pitted, peeled and diced; 1/2 jalapeno, coarsely chopped with seeds; 1/2 onion, coarsely chopped; Juice of 1 lime; 1 teaspoon ground cumin; 1 teaspoon salt; 6 ears fresh corn, shucked; 2 tablespoons canola oil, to coat corn; Kosher salt and freshly cracked black pepper; Juice from 3 limes; 1 ripe avocado, diced; 1 Fresno chile pepper, seeded and finely diced; 1/2 small red onion, finely diced; 1/2 cup mayonnaise; 1 tablespoon hot sauce; 1 teaspoon chili powder; 1 teaspoon cumin; 1/4 cup chopped fresh cilantro; 3/4 cup crumbled cotija cheese

Servings: persons

3/4 cup coarsely chopped fresh cilantro
6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces)
2 cloves garlic, smashed, peeled and quartered
1 avocado, halved, pitted, peeled and diced
1/2 jalapeno, coarsely chopped with seeds
1/2 onion, coarsely chopped
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon salt
6 ears fresh corn, shucked
2 tablespoons canola oil, to coat corn
Kosher salt and freshly cracked black pepper
Juice from 3 limes
1 ripe avocado, diced
1 Fresno chile pepper, seeded and finely diced
1/2 small red onion, finely diced
1/2 cup mayonnaise
1 tablespoon hot sauce
1 teaspoon chili powder
1 teaspoon cumin
1/4 cup chopped fresh cilantro
3/4 cup crumbled cotija cheese

1
For the guacamole: Combine the cilantro, tomatillos, garlic, avocado, jalapeno, onion, lime juice, cumin and salt in a food processor or blender and pulse until combined.
2
Set aside 1/2 cup of the guacamole for the creamy tomatillo dressing, and use remaining guacamole for another recipe.
3
For the charred corn salad: Preheat a grill pan over high heat.
4
Brush or rub each ear of corn with the canola oil and sprinkle with salt and black pepper.
5
Grill the corn until it gets a nice char, 2 to 3 minutes per side.
6
Set aside until cool enough to handle, about 5 minutes.
7
Stand each ear stalk-end down, in a wide, shallow bowl and slice the kernels off using your knife.
8
Combine the corn kernels, lime juice, avocado, Fresno chiles and red onions in a large bowl.
9
For the creamy tomatillo dressing: Mix together the mayonnaise, 1/2 cup tomatillo guacamole, hot sauce, chili powder and cumin.
10
Add to the corn salad and toss to combine.
11
Fold in the cilantro and crumbled cotija and season with salt.
12
Serving suggestion: Portion the salad into small cups, squeeze additional lime over the top, and serve with a spoon.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3/4 cup coarsely chopped fresh cilantro, 6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces), 2 cloves garlic, smashed, peeled and quartered, 1 avocado, halved, pitted, peeled and diced, and more.

Yes, Charred Corn Salad with Creamy Tomatillo Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Charred Corn Salad with Creamy Tomatillo Dressing

How did you like this recipe?

Frequently Asked Questions