It may not be summer yet, but that doesn’t mean you can’t enjoy the flavors of the sunny season. This salad from the new book, Michael Symon’s Playing With Fire, lets you do just that. Fresh corn gets cooked on the grill before being tossed with cherry tomatoes, avocado, jalapeño, lime, scallions, and cilantro.
“When corn and tomatoes are at their peak, this salad tastes like summer in a bowl,” says Symon. He suggests soaking the corn ears overnight in salted water to keep the husks from going up in flames on the grill. “It also adds a little bit of extra flavor,” he notes.
Symon recommends serving up this salad with any meat or fish. “It also makes for a delicious leftover the next day—just gently heat the veggies, toss with pasta, and you’re set!” he says.
Ready to channel warm weather vibes and try it for yourself? Scroll down for the recipe.
Prep Time30 minutes
Cook Time20 minutes
- 4 ears sweet corn, unhusked
- Kosher salt
- 1 garlic clove
- 1 jalapeño pepper, seeds and ribs removed, minced
- 3 limes zest and juice removed
- 1/2 cup extra-virgin olive oil
- 1 ripe avocado, halved, pitted, peeled, and diced
- 1 cup halved cherry tomatoes
- 6 scallions, thinly sliced
- 3/4 cup fresh cilantro leaves, finely chopped
- freshly ground black pepper
Place corn in its husks in heavily salted water. Soak overnight in the refrigerator. To keep the ears submerged, place a plate over the husks and weight it down with a heavy can.
Heat a charcoal grill to medium-low.
Put the corn, still in its husks, on the grill. Cover, and cook for 20 minutes.
Meanwhile, in a large bowl, mix together the garlic, jalapeño, and a large pinch of salt. Add the lime zest, lime juice, and olive oil and whisk to combine. Add the avocado, tomatoes, scallions, and cilantro and toss gently to combine.
Remove the corn from the grill. When cool enough to handle, peel back the husks and discard the silk.
Use a knife to slice the kernels off the cobs directly into the bowl of pre-mixed ingredients. Toss to combine. Season with salt and pepper to taste.
Reprinted from Michael Symon’s Playing With Fire. Copyright © 2018 by Michael Symon. Photographs copyright © 2018 by Ed Anderson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. For more healthy salad recipes, check out this Tex-Mex inspired salad and this ketogenic Cobb salad.
Loading More Posts...