Charred Corn Salad with Sundried Tomatoes
This is best at peak summer corn season, for good reason, but I’ve made it successfully all year round and it serves as a great way to change up your otherwise fall or wintery flavors. Substitute fresh summer corn by draining good canned corn thoroughly until it’s dry and charring it until it’s nice and blackened in a dry, very hot cast iron pan.
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Several ears shucked summer corn, or a can of drained, dried good quality canned corn as described above
One red onion, finely diced
Handful of jarred pickled jalapeños, or 1 fresh jalapeño, finely chopped
Handful of the best quality whole sundried tomatoes you can find (Sicilian is best), roughly chopped
Chopped fresh basil
Chopped fresh mint
Chopped fresh thyme
Juice of 1 lime
High quality olive oil
Splash of red wine vinegar
Coarse salt and freshly ground black pepper
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On a gas stove, place dried, shucked ears of corn directly over exposed gas flame. Using tongs, turn corn cobs until all sides are nice and charred. This can also be done on a BBQ if you have easy access to it.
Cut the corn cobs in half height-wise so they are easier to handle. Turning them on their ends, with a sharp knife slowly cut off the corn from the cob, trying not to have it fly everywhere.
In a bowl mix corn, chopped red onion, chopped jalapenos, chopped sundried tomatoes, and chopped herbs.
Toss ingredients in lime juice, followed by a splash of red wine vinegar, followed by a generous dose of the best tasting olive oil you have. Season generously with coarse salt and fresh ground pepper. Serve as a side dish or also as its own salad with a nice ball of fresh mozzarella or burrata topped with olive oil.
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