Description
A vibrant, smoky charred corn salad with creamy avocado, Cotija cheese, and a fresh herb dressing. Ideal for summer gatherings or as a light main dish.
Ingredients
4 ears fresh corn, husks removed
1 tablespoon olive oil
1 cup chopped mixed fresh tender herbs (such as dill, tarragon, basil, and flat-leaf parsley)
1/2 cup mayonnaise
1/4 cup sour cream
1 1/2 teaspoons Dijon mustard
2 large garlic cloves, roughly chopped
3 tablespoons fresh lemon juice, divided
3/4 teaspoon ground black pepper, divided
1/2 teaspoon kosher salt, divided
1 ripe avocado, cut into 1/2-inch chunks
1/2 cup finely chopped shallot
2 ounces Cotija cheese, crumbled
Instructions
Preheat a large cast-iron skillet over medium-high heat for 5 minutes until hot.
Coat the fresh corn ears evenly with olive oil, then place in the skillet and cook for 12 to 15 minutes, turning occasionally until tender and charred.
Transfer the corn to a cutting board and let cool for 5 minutes.
Cut the kernels from the cobs into a large bowl.
In a blender, combine herbs, mayonnaise, sour cream, mustard, 2 tablespoons lemon juice, 1/2 teaspoon black pepper, and 1/4 teaspoon salt. Blend until smooth.
To the corn, add 2 tablespoons of the dressing, 1 tablespoon lemon juice, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Toss to coat.
Add avocado, shallot, 2 tablespoons dressing, and crumbled Cotija. Gently mix until combined.
Season with additional salt and pepper if needed.
Notes
Save the remaining dressing in an airtight container for up to 3 days.
For a fresher twist, add cherry tomatoes or red onion.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Lunch
- Method: Charring
- Cuisine: American