Sweet golden corn is running extra cheap these days since it’s in season—I’ve seen it as cheap as 35 cents an ear! So go on, buy some cheap corn and make this recipe for lunch, or make it a dinner and serve it in a quesadilla with queso fresco.
Roasted Corn Salad
Ingredients
- Two ears of yellow or white corn, de-silked
- 1/4 cup of yellow cherry tomatoes
- 1/2 of a bell pepper, finely chopped (red provides a nice
- color contrast, but whatever you have is fine)
- 1/2 cup canned black beans, preferably low sodium
- Dressing
- Juice from two limes
- 2 tablespoons canola oil
- 1 teaspoon of red pepper flakes, more if you can handle it
- Salt
- Pepper
Method
Place gas burner on low-medium heat. Put corn ear directly on heat, turning every few minutes so a nice black color appears. Remove from heat once all sides have color, repeat the same process with the other ear. Set aside and let cool.
Place the tomatoes and bell peppers in a medium bowl or to-go container. Rinse beans in a pasta strainer with cool water. Shake off excess water, and add them to the bowl.
Remove kernels from corn by standing the ear on one end (on a plate or in an empty bowl), and slowly moving knife downward, letting the kernels fall off. Repeat with the other ear, and add kernels to the bowl of vegetables.
In a small cup or bowl, add the juice from the limes, canola oil and red pepper flakes and whisk vigorously with a fork. Alternatively, you could place the ingredients in a small jar and shake until they’re incorporated. Add salt and pepper to taste, and top salad with dressing. Use a pair of tongs to make sure every layer of the salad is dressed.