Seared Corn Salad is a robust combination of fresh seared corn, tomatoes, avocados, and green onions, anda spicy Southwestern dressing that makes a wonderful side for any picnic or cookout.
I ate this one for dinner last night – yep, it was my whole dinner. It’s very satisfying and certainly can be a whole meal; with avocados and corn it probably has enough calories. I made this version just a bit spicy – you can always add more chiles if you want it really hot.
This is very easy to make, and since we’re in the height of corn season, it’s a great way to use all that fresh corn. This is also an ideal recipe to experiment with – maybe add different vegetables like celery, pimentos, bell pepper, etc. I noted black olives are optional – actually, I didn’t think of them until after I made and photographed this. The olive are a natural for this, so I’ll definitely add them next time.
I think it’s addictive. Hope you like it!
- 8 ears corn, husked
- 1 tbsp canola oil
- 4 cloves garlic, pressed
- ¼ cup mayonnaise
- 1 tsp New Mexico or ancho chile powder
- ½ tsp garlic powder
- ¼ tsp ground cumin
- 2 tbsp 505 diced green chiles (medium hot to hot)
- 1 large avocado, diced
- 1 cup diced tomato
- 2 green onions, sliced
- salt and pepper to taste
- 1 lime, for garnish
- optional: black olive slices or pieces
- Cut the kernels off the ears of corn.
- Pour the oil into a large skillet, stir int the garlic and cook for 1minute at medium high heat.
- Add the corn and sear, stirring frequently, until browned around the edges, 5-10 minutes. Set aside to cool.
- In a small bowl, blend mayonnaise, chile powder, garlic powder, cumin, and green chiles.
- Pour corn into a large bowl, then stir in the dressing. Add salt and pepper to taste.
- Stir in tomatoes, avocado, and green onions. Add black olives if you wish.
- Garnish with lime slices, serve, and enjoy!
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