Southwest Roasted Corn Salad

Ingredients

Equipment Needed

• •12-inch cast iron skillet or outdoor grill
• •Sharp chef's knife
• •Large serving bowl
• •Small whisk

Instructions

1. 1

   Prepare for charring

   Rub the husked corn ears lightly with vegetable oil, coating all sides. This isn't for flavor but for heat transfer. The oil helps the kernels blister evenly rather than leaving raw patches next to scorched ones. Set your cast iron skillet over high heat until it just begins to smoke, or preheat your grill to high.

   If you have access to a grill, use it. The corn picks up genuine smoke flavor that a skillet can only approximate. But a screaming-hot cast iron produces respectable char for those cooking indoors.
2. 2

   Char the corn

   Place the oiled ears in your hot skillet or on the grill grates. Leave them alone. Resist the urge to roll them constantly. You want deep golden char marks to develop, which takes three to four minutes per side. The kernels will pop and hiss. Some will blacken. This is correct. Rotate the ears to char all sides, about twelve to fifteen minutes total. The corn should have patches of deep brown and black scattered across golden kernels.

3. 3

   Cool and cut kernels

   Transfer the charred ears to a cutting board and let them cool until you can handle them comfortably, about ten minutes. Stand each ear upright in a wide, shallow bowl and slice downward with a sharp knife, letting the kernels fall into the bowl. Rotate and repeat. You should have roughly four cups of charred kernels. Scrape any kernels from the cutting board into the bowl.

   The shallow bowl catches flying kernels that would otherwise scatter across your counter. A rimmed baking sheet works equally well.
4. 4

   Build the dressing

   In a small bowl, whisk together the lime juice, extra-virgin olive oil, minced garlic, cumin, smoked paprika, salt, and black pepper. The dressing should taste bright and assertive. It will mellow as it mingles with the vegetables. Taste it now and adjust the salt. The lime should hit first, followed by the earthy warmth of cumin.

5. 5

   Combine the salad

   Transfer the corn kernels to a large serving bowl. Add the rinsed black beans, diced red bell pepper, red onion, and minced jalapeño. Pour the dressing over everything and toss to coat. The black beans should be evenly distributed, not clumped at the bottom. Add half the cilantro and toss again.

6. 6

   Rest and adjust

   Cover the bowl and refrigerate for at least thirty minutes, preferably two hours. This resting time is not optional. The lime juice softens the raw edge of the onion, the cumin permeates the corn, and the flavors knit into something cohesive. Taste before serving and add more salt if needed. Cold food often requires more seasoning than you expect.

   The salad improves for up to eight hours. Beyond that, the vegetables begin to weep and the texture suffers.
7. 7

   Finish and serve

   Just before serving, fold in the diced avocado and remaining cilantro. The avocado goes in last because it bruises easily and turns muddy if it sits too long in acid. Scatter the crumbled cotija over the top. Arrange lime wedges around the edge of the bowl for those who want an extra squeeze of brightness. Serve at cool room temperature for the best flavor.

Chef Tips

• •Frozen corn works in a pinch, but it will never char properly because the moisture steams before it can caramelize. If fresh ears aren't available, roast thawed and thoroughly dried frozen kernels in a single layer on a sheet pan under your broiler, stirring once.
• •For those who claim to hate cilantro, substitute flat-leaf parsley mixed with a few fresh mint leaves. The salad will taste different but still balanced and bright.
• •Cotija is a dry, salty Mexican cheese that crumbles like feta. If you can't find it, feta works as a substitute, though it's tangier. Queso fresco is too mild.
• •Double the dressing recipe. It keeps refrigerated for a week and works beautifully on grilled chicken, fish tacos, or any vegetable you want to brighten.

Advance Preparation

• •Corn can be charred and cut from the cob up to one day ahead. Store kernels refrigerated in an airtight container.
• •Complete salad without avocado and the final cilantro addition can be made up to eight hours ahead. Add avocado just before serving.
• •The dressing keeps refrigerated for one week. Whisk or shake to re-emulsify before using.

Frequently Asked Questions

Nutrition Information

1 serving (about 315g)