Charred Corn Salad

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Although available all year, corn is local and fresh in many parts of the United States in July and August, and so much better than the varieties available all year round. The white corn is usually the sweetest, but the yellow corn is also wonderful. I buy it as often as possible from local grocers, farmers markets, Trader Joe’s and often national markets have it fresh daily. Buy it in the husk and peel it at home, it stays much fresher and sweeter that way.

5 ears fresh corn
1 poblano pepper or green pepper
½ red onion, thinly sliced
2 tablespoons extra-virgin olive oil, divided
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 large or 2 small avocado, cut into small dice
½ cup cherry tomatoes, halved or quartered
½ cup sugar snap peas, cut into ½ inch pieces
2 tablespoons lime juice, plus lime wedges for serving
Zest from 1 lime
½ teaspoon honey
¼ teaspoon ground black pepper
¼ cup extra virgin olive oil
½ teaspoon kosher salt
¼ cup fresh mint, gently chopped
¼ cup fresh basil, gently chopped

Preheat broiler to medium-high and place your oven rack about 4″ to 6″ from your heating element.

Shuck your corn and remove the silks. Cut the kernels from the cob using your favorite technique and set them aside in a bowl. Line a sheet pan with foil for easy clean-up. Place corn on pan in a single layer. Add the diced poblano/green pepper and sliced red onion. Toss with a tablespoon of olive oil to evenly coat, and season with salt and pepper.

Broil for 3 to 5 minutes, shaking the pan a few times, or until charred in spots. You’re looking for some noticeable char, but be mindful to not overcook. Remove from oven and cool slightly. Add avocado, cherry tomatoes, snap peas, mint and basil.

To make lime vinaigrette: whisk together lime juice, lime zest, honey, and pepper, and then slowly drizzle in the extra virgin olive oil, whisking until emulsified. Add salt. Drizzle vinaigrette into corn salad, toss and serve.

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