Mexican Charred Corn Salad

Recipe
Written By pollen + grace


Recipe:

mexican charred corn salad

PLANT-BASED

Total time: 25 mins
Serves: 2-3

Not quite ready to say goodbye to summer? Sweet, smoky corn (just a quick griddle with olive oil and seasoning) meets crisp lettuce, juicy tomatoes, creamy avocado and tortillas, all brought together with a punchy jalapeño, lime, and coriander dressing.

INGREDIENTS

For the charred corn:

  • 2 corn on the cobs

  • 1 tsp ancho chilli flakes 

  • 1 tsp olive oil

  • Salt + pepper 

Salad: 

  • 1 avocado 

  • Small handful of coriander, chopped 

  • 1 small beef tomato, chopped 

  • 2 spring onions, finely sliced 

  • Jalapenos, chopped 

  • Cos lettuce, chopped 

Dressing: 

  • 2/3 tbsp plant-based yoghurt

  • Juice of 1 lime 

  • 2 tbsp olive oil 

  • 2 tbsp jalapenos + brine 

  • Small handful of Coriander 

  • Salt + pepper to taste

To serve: 

  • Blanco nino black tortilla chips 

METHOD

For the corn: 

  • Brush the corn cobs with olive oil and season with salt, pepper, and ancho chilli flakes.

  • Grill on a hot griddle pan for 8–10 minutes, turning often, until charred and smoky.

  • Once cool enough to handle, slice the kernels off the cob and set aside.

For the salad:

  • In a large serving bowl, throw in your chopped cos lettuce, avocado, pickled onions, tomatoes, spring onions, jalapeños, and coriander.

  • Add in the charred corn kernels and give everything a good mix.

For the dressing: 

  • Blitz all ingredients together in a blender until smooth.

  • Taste and adjust seasoning. Add more lime or jalapeño for extra punch.

To serve:

  • Drizzle the dressing over the salad just before serving and mix.

  • We like to crunch up a handful of tortilla chips for added crunch.

pollen + grace
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