Wednesday, September 23, 2015

Charred Corn Salad with Creamy Tomatillo Dressing

Tomatillo Guacamole:
  • 3/4 cup coarsely chopped fresh cilantro
  • 6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces)
  • 2 cloves garlic, smashed, peeled and quartered
  • 1 avocado, halved, pitted, peeled and diced
  • 1/2 jalapeno, coarsely chopped with seeds
  • 1/2 onion, coarsely chopped
  • Juice of 1 lime
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
Charred Corn Salad:
  • 6 ears fresh corn, shucked
  • 2 tablespoons canola oil, to coat corn
  • Kosher salt and freshly cracked black pepper
  • Juice from 3 limes
  • 1 ripe avocado, diced
  • 1 Fresno chile pepper, seeded and finely diced
  • 1/2 small red onion, finely diced
Creamy Tomatillo Dressing:
  • 1/2 cup mayonnaise
  • 1 tablespoon hot sauce
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/4 cup chopped fresh cilantro
  • 3/4 cup crumbled cotija cheese
  1. For the guacamole: Combine the cilantro, tomatillos, garlic, avocado, jalapeno, onion, lime juice, cumin and salt in a food processor or blender and pulse until combined. Set aside 1/2 cup of the guacamole for the creamy tomatillo dressing, and use remaining guacamole for another recipe.
  2. For the charred corn salad: Preheat a grill pan over high heat. Brush or rub each ear of corn with the canola oil and sprinkle with salt and black pepper. Grill the corn until it gets a nice char, 2 to 3 minutes per side. Set aside until cool enough to handle, about 5 minutes. Stand each ear stalk-end down, in a wide, shallow bowl and slice the kernels off using your knife.
  3. Combine the corn kernels, lime juice, avocado, Fresno chiles and red onions in a large bowl.
  4. For the creamy tomatillo dressing: Mix together the mayonnaise, 1/2 cup tomatillo guacamole, hot sauce, chili powder and cumin. Add to the corn salad and toss to combine.
  5. Fold in the cilantro and crumbled cotija and season with salt.

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