Charred Corn Salad

When it’s too cold to fire up the grill, use your stovetop to “char” fresh or frozen corn kernels for this delicious dish that will brighten any meal. This also makes a great tailgating snack – serve by itself as a salad or as a dip with tortilla chips.


Recipe and photograph by Kimme Hargrove

1 Tablespoon canola oil
10 oz. corn kernels (about 3 cups)
Salt to taste
1 jalapeño, chopped
4 ounces shredded mozzarella
2 Tablespoon mayonnaise
2 garlic, chopped
1/4 cup green onion, chopped
1/4 cup cilantro, chopped
Juice of ½ a lime
Chili powder to taste

Heat oil in medium to high heat in large skillet until hot. Add corn, and season with salt to taste. Allow corn to cook for 3 minutes untouched, then stir. Cook until corn is slightly browned/charred, about 10 more minutes.

Place corn aside to cool.

In a large bowl, stir together jalapeño, mozzarella, mayonnaise, garlic, green onion, cilantro and lime juice. Stir in charred corn, and dust with chili powder to taste.

Let chill for 15 minutes in refrigerator before serving.

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