Charred Corn Salad With Creamy Tomatillo Dressing Food

CHARRED CORN SALAD WITH BASIL VINAIGRETTE

Steps:

• Preheat a grill pan over high heat.
• Brush or rub each cob with some canola oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. You want the corn to get great char marks! Once the corn has charred, set aside until cool enough to handle. Once the corn has cooled, stand each ear up, stalk end down, in a wide, shallow bowl and, using your knife, slice the corn kernels off the cob.
• Meanwhile, make the vinaigrette. In a food processor, add the basil and garlic and pulse until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream and process until smooth. Season with salt and pepper.
• In a large mixing bowl, combine the corn, tomatoes and red onion. Drizzle the basil vinaigrette over the salad and toss to combine. Season with salt and pepper.

CHARRED TOMATILLO SALAD

Steps:

• Preheat the broiler to high and adjust an oven rack to the top level.
• Whisk together the lime juice, olive oil, garlic and a pinch of salt and pepper in a medium bowl.
• Dice the peppers and onion into bite-size pieces (about 1/2 inch).
• Place the tomatillos stem-side down on a sheet pan and place under the broiler. Char until the tops are blackened, about 3 minutes. Flip and broil 3 more minutes. Set aside to cool.
• Meanwhile, heat a large cast-iron skillet on high heat and add the peppers and onions. Spread them out in an even layer and sear in the dry skillet until lightly charred, about 4 minutes.
• Dice the tomatillos into 1/2-inch chunks. Toss all the vegetables into the bowl with the lime dressing. Stir in the diced avocado and top with the cilantro, queso fresco and toasted pepitas.

EASY SALAD WITH CREAMY ROASTED TOMATILLO DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Place the tomatillos, jalapeno, and red onions on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt and a grind of black pepper. Place in the oven and roast until the vegetables begin to brown and slightly blacken, 25 to 30 minutes. Remove all contents from the baking sheet to a food processor and allow to cool slightly before blending. Add the cumin, crema, lime juice, and season with salt and pepper, to taste. Puree until smooth. Refrigerate at least 1 hour before serving. Immediately before serving, toss the dressing with the lettuce, tomatoes, and radishes.

TOMATILLO DRESSING

Steps:

• Place the tomatillos, scallions, garlic, jalapeno, mayonnaise, sour cream, buttermilk, cilantro, lime juice, and salt in blender and blend until smooth. Store leftover dressing, covered tightly, in the refrigerator for up to 1 week.;

CHARRED CORN SALAD WITH BASIL AND TOMATOES

Steps:

• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.
• Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 tablespoons oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.