No, corn is not Paleo, I’ll just start there. But if you know me or are familiar with this blog, you know that I’m not a big subscriber to the rules or dogma of any diet. What that means is that when corn is in season, I’ll be making this Charred Corn Salad a few times.
Charred Corn Salad with Pickled Onions & Avocado
In fact, the thing I love about the Paleo template is the idea that we should eat with the seasons. To me, that resonates with me more than any of the YES / NO lists. Of course I shouldn’t have to say this, but if you don’t tolerate corn or any food, you shouldn’t eat it.
If you DO, however, I think you’ll really love this salad. Corn that is at the peak of its season is good right off the ear, it doesn’t need to be cooked; But giving it a quick char adds a lovely depth of flavor.
While the pan is still hot, throwing the jalapeño in there real quick brings out the flavor and helps bring that flavor through the whole salad, instead of just when you bite into a piece of hot pepper.
Since I personally find red onion to be overpowering (and honestly, one of my absolute least favorite foods when raw), I use a super simple trick to mellow the flavor. Giving it a quick bath in some vinegar while you prep the rest of the ingredients is all it takes to give it a mild pickled flavor that won’t overpower the rest of the ingredients.Print
A quick char adds lovely depth to this simple and flavor packed summer salad.
- ½ cup thinly sliced red onion, ((about ¼ of a medium red onion))
- 1/3 cup white or apple cider vinegar
- 2 teaspoons avocado or light olive oil, (divided)
- 3 ears of fresh corn, (kernels removed)
- 1 jalapeño, (quartered, seeded, and thinly sliced)
- 1 tablespoon lime juice
- 2 tablespoons extra virgin olive oil
- a handful cilantro, (minced (about ¼ cup))
- 4 ounces cherry tomatoes, (halved (about a scant cup))
- 1 avocado, (cut into small dice)
- 1 teaspoon finely ground sea salt
- ½ teaspoon smoked paprika
- Place the sliced onion in a small bowl and pour the vinegar over them. Set aside.
- Heat a large skillet over high heat and one of the teaspoons of the avocado oil. Once very hot, dump in the corn. Allow the corn to cook for 2-3 minutes, without stirring it, until charred in places and fragrant.
- Remove the corn to a large bowl, leaving the burner on. Add the other teaspoon of avocado oil the jalapeño and cook for about 30 seconds, until just fragrant. Add to the bowl with the corn.
- Strain the vinegar from the onions and discard the vinegar. Add the onions, along with the remaining ingredients to the bowl with the corn and stir to combine. Serve cold or at room temperature.
When the seeds and membranes are removed from the jalapeño, it’s hardly spicy at all, but still has a nice hot pepper flavor. If you like more heat, you can leave some of the seeds in, or add a little cayenne pepper.
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