This spicy corn salad is a favorite side dish for summer meals. Blistered corn, jalapenos, and scallions, mixed with a simple buttermilk dressing and Romaine. Always a hit!
Ingredients
4ears fresh corn, shucked
1bunch scallions, trimmed
1serrano, stemmed and halved lengthwise
3tablespoonsolive oil
Kosher salt and black pepper
4ouncescotija cheese, crumbled (about 3/4 cup)
½cupbuttermilk
1teaspoonfreshly grated lemon zest plus 1 tablespoon lemon juice
1small garlic clove, grated
¼cupsliced fresh chives
¼cupfinely chopped fresh parsley
1medium head romaine lettuce, roughly chopped
2avocados, chopped (optional)
Tajin seasoning, garnish
Instructions
Peel the corn and remove some of the silk from the ears of corn. Preheat grill to medium-high heat and clean the grill.
Place corn on the grill along with the whole bunch of the scallions and the serrano pepper.
Grill the corn for 4-5 minutes per side until it’s blistered on all sides. The scallions and serrano pepper should be blistered in parts and will be done before the corn.
While the corn grills, make the dressing by stirring together the buttermilk, cotija cheese, lemon, garlic, chives, and parsley. Adjust to your liking and consistency.
When grilled items come off the grill, cut the kernels off the cobs and stir together with chopped scallions. Finely chop the serrano pepper (remove seeds) and stir into dressing.
When ready to serve, chop up the romaine lettuce and toss with corn mixture. Drizzle with dressing and serve with sliced avocado and Tajin seasoning.