This recipe is from Bon Appetit’s new “Healthyish” collection; which I take to mean dishes with healthy ingredients that don’t taste “good for you”. I found the combination of charred and raw corn crunchy and interesting, and the dressing of lime juice, shallots, red chile, yogurt and Parmesan perfect with it. I made it a few hours ahead and added the extra Parmesan and cilantro at serving time. I’ll make this again next week while this wonderful fresh corn is still with us!
4 Tbs. extra-virgin olive oil
6 ears of corn, husked and kernels cut from cobs
1 small shallot, cut into rings
1 red chile (such as Fresno or red jalapeno) sliced into rings
5 Tbs. fresh lime juice
Kosher salt
3 Tbs. whole-milk Greek yogurt
1 oz. finely grated Parmesan (about 3 Tbs.), plus more for serving
1/2 cup cilantro leaves with tender stems, coarsely chopped; divided
Heat 1 Tbs. oil in a medium skillet, preferably cast iron,over medium-high heat. Add one third of the kernels and cook, undisturbed, until lightly charred underneath, 1-2 minutes. Toss and continue to cook, tossing occasionally,until lightly charred all over, 2-3 minutes longer.
Meanwhile, mix shallot, chile, lime juice, and remaining 3 Tbs. oil in a medium bowl; season with salt. Let sit at least 5 minutes or up to an hour to let shallot soften slightly. Add charred corn, remaining corn kernels, yogurt, 1 oz. Parmesan and half of cilantro; season with salt. Toss to combine.
Top corn salad with more Parmesan and remaining cilantro just before serving. Serves 6.
Note: Do let the shallot sit in the dressing awhile before tossing with the corn. It really mellows the flavor.
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