Charred Corn Salad
This charred corn salad, made with fresh sweet corn, cilantro, tomatoes, hearts of palm, onion, and a spicy Greek yogurt dressing is simple, healthy, and certain to become a staple in your weeknight summer rotation.
Ingredients
For the dressing
- 3 tablespoons plain Greek yogurt
- 1 tablespoon store-bought or homemade harissa
- Juice of 1/2 fat lime (1 to 2 tablespoons)
- Sea salt and freshly ground black pepper
For the salad
- 2 ears sweet corn
- One (14-oz) can hearts of palm, drained, cut diagonally into slices 1/2 inch (12 mm) thick
- 10 ounces cherry or Campari tomatoes, halved (about 2 cups)
- 1/2 small red onion, thinly sliced into half circles
- 1/2 cup cilantro, coarsely chopped
Instructions
Make the dressing
- In a small bowl, stir together all the ingredients and season with salt and pepper to taste.
Make the salad
- Bring a large saucepan of water to a simmer. Add the corn and cook until almost but not quite tender, 5 to 10 minutes. Drain.
- Meanwhile, heat a grill pan or grill over high heat.
- Add the drained ears of corn to the grill pan or grill and cook, turning occasionally, until charred in places, about 10 minutes.
- Remove the corn from the heat and let cool slightly. When the corn is cool enough to handle, working with 1 ear at a time, hold it vertically on a cutting board or in the center of a large bowl and, using a sharp knife, cut downward to slice off the kernels.
- On a platter, arrange the corn kernels, hearts of palm, tomato halves, and red onion. Dab the dressing on top, scatter with cilantro, and serve.
Nutrition
Serving: 1portion | Calories: 145kcal | Carbohydrates: 31g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 77mg | Fiber: 3g | Sugar: 20g