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One of my favorite side dishes comes around every summer when sweet corn starts popping up in the supermarkets. Broiling the vegetables gives a richness to the dish that helps out when you can’t grill (like us).  Because I cook for two, I’ve discovered that this corn and avocado salad works great for other uses too! Just by adding in a few extra ingredients, a delicious side dish can turn into a more substantial salad or main course. You can see below we’ve used it to garnish skirt steak tacos—but it’s also delicious with black beans, cheese, or a protein like quinoa or chicken added in. Explore–experiment–and enjoy!

Steak Tacos with Charred Corn and Avocado Garnish

Steak Tacos with Charred Corn and Avocado Garnish

Charred Corn and Avocado
Food52 Blog

  • 5 ears of corn, shucked and kernels cut from cob
  • 1 large poblano pepper, cut into small pieces
  • 1 red onion, thinly sliced
  • 3-4 ripe avocados, cubed
  • Salt & Pepper
  • 1/2 cup cherry tomatoes, halved or quartered
  • 2 T lime juice
  • 1/2 teaspoon honey
  • 1/2 teaspoon cayenne or Aleppo pepper
  • 1/4 cup extra virgin olive oil, plus more for roasting

FOR SALAD ADD:

  • OPTIONAL: 16 oz. can black beans, drained and rinsed
  • OPTIONAL: 2 cups cooked quinoa
  • OPTIONAL: 1 cup queso fresco crumbles

FOR SUPPER ADD:

  • OPTIONAL: 1 lb. meat (skirt steak or chicken breast)
  • Chili powder, salt and pepper
  • Corn or Flour Tortillas
  • Shredded Cheese
  1. Preheat your broiler to medium-high and place your oven rack about 4″ to 6″ from your heating element.
  2. Spread corn kernels, poblano pepper and red onion to two baking pans lined with foil (spread out in one layer, do not over crowd). Lightly coat with olive oil and season with salt and pepper.
  3. Depending on your broiler’s strength, broil for 3-8 minutes until corn is charred in spots and corn begins to ‘jump’ around the pan. Rotate pans and stir veggies half way through—be careful not to overcook. If desired, add the avocado in the final 2 minutes. Remove from oven and let cool.
  4. Whisk together lime juice, honey, and cayenne, and then slowly drizzle in the extra virgin olive oil, whisking until emulsified. Season to taste.
  5. Transfer everything to a serving bowl, add cherry tomatoes and drizzle in the lime vinaigrette until you get your desired consistency (You may not need the full amount—which leaves you with a thick coating of dressing). Toss and taste for seasoning.
  6. SALAD INSTRUCTIONS: Cook quinoa first, and add it and the other ingredients in at the end. Use the entire vinaigrette mixture to season quinoa.
  7. SUPPER INSTRUCTIONS: While vegetables are cooking, season your meat with spices and grill or sauté until cooked. Wrap tortillas in moist paper towels and microwave for 1 minute, flipping after 30 seconds. Assemble tacos.
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