Roasted Corn Tiger Salad
Classic tiger salad is a bold, yet refreshingly light salad. This recipe is a riff on the original by using fresh summer corn charred to perfection.
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Servings: 8 servings
Calories: 186kcal
Equipment
- Medium skillet or grill
Ingredients
- 2 tablespoons sesame seeds,
- 3 ears of corn, raw and kernels sliced off of the cobs
- 1 ripe avacado
- 1/2 English hothouse cucumber, halved lengthwise, seeds removed, and sliced horizontally 1/4 inch thick.
- 1/2 red pepper, diced
- 1 small shallot, halved and sliced thinly
- 3-4 scallions, sliced thinly (including greens and white part)
- 1/2 cup cilantro, stems removed and chopped
- 1/4 cup Queso fresco or Cotija cheese, crumbled
Dressing
- 1/3 cup fresh lime juice
- 3 tablespoons vegetable oil, divided
- 2 teaspoons soy sauce (preferably low sodium)
- 2 teaspoons red pepper flakes
- 3 teaspoons toasted sesame oil, divided
- 2 teaspoons unseasoned rice vinegar
- 1 ½ teaspoons Diamond Crystal kosher salt, (3/4 teaspoon if using Morton's)
Instructions
- In a dry skillet over medium heat, toast the sesame seeds until a deep golden brown and fragrant, tossing regularly to ensure they do not burn. Transfer them to a large, shallow bowl.
- Heat 1 tablespoon of vegetable oil and 1 teaspoon of sesame oil in a medium saucepan over medium-high heat. Once the oil is glistening, add the corn and allow it to roast for 8 to 10 minutes. Stir the corn occasionally, but allow it to sit so it can char slightly. Set aside to cool.
- To the bowl with the sesame seeds, add the garlic, lime juice, remaining sesame oil and vegetable oil, red pepper flakes, salt, and rice vinegar. Stir vigorously until the salt is dissolved.
- Add the corn, avocado, cucumber, red pepper, shallot, scallions, half of the queso (about 2 tablespoons), and half of the cilantro. Toss to combine and add more salt to taste. Allow the salad to rest in the refrigerator for at least 3 hours to allow the flavors to meld.
- To serve, top with the remaining queso fresco, cilantro, and any additional scallions.
Notes
Recipe adapted from Bon Appetit's Grilled Corn Tiger Salad
- Fresh lime juice trumps the stuff in a squeeze bottle.
- If you can't find queso fresco or Cotija cheese, a mild feta cheese would work fine.
- The original recipe calls for 2 teaspoons of oil from a jar of chili crisp (Lao Gan Ma). IF you can find this, use it instead of the red pepper flakes.
Nutrition
Calories: 186kcal