Corn is one of those vegetables that tastes just as delicious in the summer as in the fall, and it’s a staple on both BBQ and Thanksgiving tables. So if you’re headed to a late summer or fall gathering soon, bring something that will please the entire crowd: Joanna Gaines‘ Charred Corn Salad. It’s packed with flavor and color and is so easy to make, too — especially if you’re making it with leftovers!
“What I love about this salad is it gets a nice char with that sweet, yummy corn,” Gaines said in a clip from Magnolia Table shared to Food Network’s Instagram. “There’s a ton of flavor in there.”
To make the salad, you first have to start with cooking and charring your corn. You can prepare your corn however you like, but Gaines prefers to boil before she chars it on her grill pan. However, you can steam your corn first or prepare it completely on your grill. You can also use leftover corn on the cob from dinner the night before!
While the corn is charring, cook up a thinly sliced red onion in melted butter until the onion pieces are translucent. Let them cool while preparing the rest of your salad.
Once the corn is cool enough to touch, carefully cut the kernels off the cob using the old two-bowl trick (stand the corn up on the bottom of a smaller bowl stacked inside a bigger one). To the corn, add halved cherry tomatoes and mozzarella pearls, as well as diced avocado and your sauteed onions.
Season with lime juice and zest, salt, pepper, and chopped cilantro, and allow your salad to chill in the fridge for a bit before serving. You just made your new favorite side dish!
Grab the full recipe from Gaines’ Magnolia Table and feed your taste buds and your eyes with this colorful and delicious side dish!
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