EyeSwoon

the bite: Charred and Raw Corn Salad with Tomatillo Relish

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Prepping corn is one of my favorite ways to get everyone involved with cooking: My yard is often filled with kids shucking poolside as reggae blasts from speakers on the deck. In Amagansett, we buy ours by the bushel from Balsam Farms. It never needs butter or salt, and we often eat it raw or charred on the grill. This salad lets you have it both ways. The recipe came about almost by accident. I was making tomatillo salsa and had no idea that tomatillos are supposed to be roasted first. I chopped them up raw and let them macerate in vinegar with some scallions—and I was blown away by the delicious result. I tossed the salsa with some corn as a little taste test, and just like that, a salad was born!

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Charred and Raw Corn Salad with Tomatillo Relish

Athena Calderone, Cook Beautiful

  • Ingredients

    • For The Relish

      2 tablespoons fresh lime juice
      2 tablespoons champagne vinegar
      ⅓ cup extra-virgin olive oil
      2 cloves garlic, minced
      2 tablespoons honey
      2 teaspoons kosher salt
      8 green onions, white and light green parts only, finely diced
      ½ teaspoon minced habanero chile
      12 ounces tomatillos, husks removed, finely diced

      For The Salad
      6 ears corn, husks and silks removed
      Olive oil
      4 radishes, cut into thin matchsticks
      1 jalapeño, sliced into thin rounds
      2 to 3 ounces crumbled feta cheese
      Small handful of torn fresh herbs, like cilantro and dill
      1 lime, zested and juice

  • Method

    • Make the relish:

      In a large bowl, whisk together the lime juice, vinegar, oil, garlic, honey, and salt until well combined. Add the onions, habanero, and tomatillos to the mixture and toss to coat. Set aside to macerate at room temperature for 1 to 2 hours.

      Make the salad:

      Preheat a grill over medium-high to 400°F or set a grill pan on the stove over high heat. Rub four ears of corn with oil until they are evenly coated. Put the ears of corn on the grill and cook until char marks appear on the kernels, about 4 minutes per side. Remove the corn from the grill and set it aside until it’s cool enough to be handled comfortably. Using a sharp knife, cut the kernels of both the charred and remaining two raw cobs directly into a large bowl. Add the radishes and jalapeño and toss to mix until combined.After macerating for 1 to 2 hours, the tomatillo relish will have accumulated about ¼ to ½ cup of liquid. Pour of half of this liquid (you can either discard or reserve it to dress another salad—it’s delicious!). Pour the tomatillo relish over the corn and mix to combine. You can let the salad sit, covered, at room temperature for up to overnight; before serving, top it with the cheese, torn herbs, and lime zest and juice

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