Bon Appetit’s Charred Corn Salad with Cotija Cheese
I tried to make this gorgeous salad my friend told me about from Bon Appetit. When I saw the photo I wanted to stick a fork right into my screen to taste a bite. Unfortunately, despite making a special trip to the market for the ingredients, I still had to make some substitutions. The resulting salad was really tasty, but I still need to try the original recipe! I expect to make this several more times as it was a hit among our guests and I loved how it took something so basic as corn and elevated it to a special side dish. I served this with fish tacos and it was a great match. Enjoy!
Charred Corn Salad with Cotija Cheese
*Adapted from Bon Appetit, not on purpose
4 ears of corn, husked
1 jalapeno, sliced into rings
juice from 2 limes
4 T vegetable oil
4 ounces grated Cotija cheese (I couldn’t find fresh)
1/4 cup cilantro leaves
kosher salt and pepper to taste
1/2 cup grape tomatoes, sliced in half
Directions: Follow the instructions from the original recipe. Add the tomatoes at the end and toss to combine.
Note: I don’t make a separate dinner for my kids, but I’m always aware that they may not like certain flavors. I often take some of the components of a dish and put them aside for the kids. In this case, I charred 2 extra ears of corn and set them aside for part of the kids’ dinner.
2013: Tricolore Beet Salad
2012: Pulled Pork and Cabbage Slaw Sandwiches
2011: Lemon Feta Pasta
2010: Healthy Zucchini Pasta
2009: Midnight Salad
2008: Zucchini Panino