Adapted from Veg Forward: Super-Delicious Recipes that Put Produce at the Center of Your Plate, by Susan Spungen. Copyright © 2023 by Susan Spungen. Used by permission of Harper Celebrate. harpercollinsfocus.com/harper-celebrate.
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This Smoky Corn Salad Is a Hearty Hit
You’ll enjoy this recipe from Veg Forward, by Susan Spungen.
A hearty salad gets its smokiness from grilled corn, jalapeño, and charred scallions. Sturdy kale rounds it out and won’t wilt on a warm day.
- Yields:
- 4 - 6 serving(s)
Ingredients
- 4
large ears corn, husked
- 2 tbsp.
unsalted butter
- 1
jalapeño
- 12
scallions, trimmed
- 3/4 c.
Greek yogurt
- 2 tbsp.
lime juice
- 1/2 c.
roughly chopped cilantro
Kosher salt and freshly ground
pepper
- 2 c.
shredded lacinato kale
(stripped from the stems
of about 6 large leaves)
- 1
pint cherry tomatoes, halved or quartered if large
2 to 3 ounces feta
- 1/2 tsp.
smoked paprika, plus more for finishing
Directions
- Step 1Heat a grill to medium-high. Wrap 2 ears of corn and 1 Tbsp. butter in a snug packet with heavy-duty foil. Repeat with the other 2 ears.
- Step 2Place the foil-wrapped corn directly on the grill and cook for 5 to 6 minutes on each side. Place the jalapeño on a cooler spot on the grill and cook for about 8 minutes, turning to brown evenly. Open one of the corn packets to make sure the corn is caramelized and brown; if not, turn the heat to high and grill for 2 more minutes on each side. Remove from the grill, open the foil packets, and let the corn cool somewhat.
- Step 3Lay the scallions perpendicular to the grill grates and cook 1 to 2 minutes on each side, until charred. Cut into 1-inch lengths. Set aside. Finely chop the jalapeño, leaving the seeds behind.
- Step 4Using a sharp knife, cut the kernels from the cobs into a bowl.
- Step 5Whisk the yogurt, lime juice, and cilantro in a small bowl. Season with salt and pepper to taste. Add the chopped jalapeño a little at a time, tasting as you go to get the right heat level.
- Step 6Add the kale, half the scallions, half the tomatoes, half the feta, the smoked paprika, and the dressing to the bowl and toss to combine thoroughly. Season with salt and pepper to taste.
- Step 7Transfer to a serving bowl and top with the remaining tomatoes, scallions, and feta. Generously sprinkle smoked paprika over top and serve.
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