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Grilled Corn Salad

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BY Mark Bittman

PUBLISHED August 24, 2021

This time of year, anyone who cooks thinks of grilling, corn, and tomatoes. I think the simplest—and best—thing to do is to put that all together into a light, versatile salad. Grilling the corn is an easy way to deepen its sweetness, and a healthy dose of lime juice will make almost any salad better.

 

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Grilled Corn Salad

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Makes 2 to 4 servings 1x

Time 30 minutes

Units Scale

Ingredients

  • 2 tablespoons corn oil
  • 6 to 8 ears of corn, shucked
  • 1 shallot, peeled and chopped
  • 1/2 red bell pepper, cored, seeded, and chopped
  • 1 teaspoon mild chili powder, like ancho
  • Salt and freshly ground black pepper
  • 1 medium tomato, chopped
  • The chopped meat of 1 ripe avocado
  • Juice of 2 limes, or more to taste
  • 1/2 cup fresh chopped cilantro leaves, more or less

Instructions

Grill the corn over a medium-hot fire, turning frequently, until at least some of the kernels are charred. As soon as you can handle it, stand the corn up in a bowl and use a paring knife to strip the kernels off the cob. Stir in all the remaining ingredients, taste, adjust the seasoning, and serve.

– Grub Street

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