Charred Corn Salad

Ingredients

FOR THE SALAD

FOR THE DRESSING

Steps

1. Step 1

   Heat a grill pan or cast‑iron skillet over medium‑high heat. Add the corn kernels, spreading them in a single layer. Grill, turning occasionally, until the kernels are charred in spots and blistered, about 5–7 minutes. Remove from heat and let cool slightly.

   • 4 cupsfresh corn kernels

2. Step 2

   In a large mixing bowl, combine the charred corn, diced avocado, black beans, minced jalapeño, sliced red onion, and chopped cilantro. Toss gently to mix the ingredients without mashing the avocado.

   • 4 cupsfresh corn kernels
   • 2 mediummedium avocado, diced
   • 1 cupblack beans, drained and rinsed
   • 1 mediumjalapeño, seeded and minced
   • ½ mediumred onion, thinly sliced
   • ½ cupfresh cilantro, chopped

3. Step 3

   Whisk together olive oil, lime juice, lime zest, smoked paprika, and salt in a small bowl until the dressing emulsifies. Taste and adjust seasoning if needed.

   • 2 tbspolive oil
   • 2 tbsplime, juiced
   • 1 tbsplime zest
   • ½ tspsmoked paprika
   • ¼ tspsalt

4. Step 4

   Pour the dressing over the salad mixture. Toss lightly to coat all components, being careful not to break up the avocado pieces.

   • 2 mediummedium avocado, diced
   • 2 tbspolive oil
   • 2 tbsplime, juiced
   • 1 tbsplime zest
   • ½ tspsmoked paprika
   • ¼ tspsalt

5. Step 5

   Finally, fold in the crumbled goat cheese, distributing it evenly across the salad. Serve immediately, or chill for 15 minutes to meld flavors.

   • ½ cupgoat cheese, crumbled