Print

Charred Corn Salad

Charred Corn Salad in a white bowl

A fresh and crunchy salad with pops of juicy, charred corn drizzled with a light, tangy blue cheese dressing!

Ingredients

Scale

For the Blue cheese Dressing

  • 12 oz. blue cheese, to taste
  • 1/3 C Greek yogurt
  • 1 clove of garlic
  • 2 tsp Dijon mustard
  • a big squeeze of lemon juice
  • a couple dashes of Worcestershire sauce
  • a couple dashes of hot sauce
  • a small pinch of sugar
  • extra virgin olive oil to taste – about 1/2 C

for the salad

  • 2 corn on the cob
  • 1 big, or 2 small, heads of romain lettuce, chopped
  • 1 bunch of fresh green beans, chopped into 1/2” pieces 
  • 1 jalapeño, sliced (optional)
  • 1 bunch of scallions, sliced
  • 1 avocado, diced

Instructions

  1. Combine all ingredients for the dressing in a blender and blend until it’s a smooth consistency. Use enough olive oil to make the dressing as thin or thick as you’ like it to be. Taste and season with salt and pepper if needed.
  2. Char the corn! For a gas stove: turn a burner to medium-high and place the corn cobs directly on the metal grate, turning occasionally, until it’s charred on all sides. For an electric stove: place the corn in a skillet over medium-high heat, turning occasionally, until charred on all sides. Or, use a grill.
  3. Meanwhile, toss the lettuce, green beans, scallions, jalapeño, and avocado in a bowl.
  4. When the corn is done, move it to a cutting board, stand it upright on one end, and shave the charred kernels off with your knife. Add these to your salad and drizzle the blue cheese dressing over top!

Notes

Homemade croutons are awesome on this – just cubed bread, toasted in a skillet with olive oil, salt and pepper.

Crumbled bacon would also be a delicious idea 😀 

Keywords: Corn on the cob, blue cheese dressing