THE HEALTHY FOOD MINUTE
Charred Corn Salad
Ingredients: Yield: 6-8 servings
- 2 Tbs. Fresh lime juice
- 1 Tbs. Fresh orange juice
- 1 tsp. Diced chipotle chili in adobo, plus 1 Tbs. adobo sauce
- To taste – Kosher salt
- 1 Garlic clove, minced
- 1 tsp. Honey
- ¼ cup plus 2 Tbs. olive oil
- 6 Ears of corn, husks and silks removed
- 1 can (15 oz.) Black beans, rinsed and drained
- 2 Tbs. Chopped fresh cilantro, plus cilantro leaves for garnish
- 2 cups Cherry or grape tomatoes, quartered
- 1/2 cup Diced jicama
- 1/4 cup Diced red onion
Directions:
In a bowl, whisk together the lime juice, orange juice, chipotle chili and adobo sauce, garlic, honey and ¼ cup olive oil until smooth. Set the vinaigrette aside.
Prepare a hot fire in a grill or preheat a grill pan over high heat.
Rub the ears of corn with the 2 Tbs. olive oil. Grill the corn, turning occasionally, until charred in spots, 10 to 15 minutes. Transfer to a bowl, cover with plastic wrap and let cool. When the corn is cool, cut the kernels from the cobs and place the kernels in a large bowl. Add the black beans, chopped cilantro, tomatoes, jicama, onion and reserved vinaigrette and stir until well combined. Garnish with cilantro leaves. Serve the salad at room temperature.
