We have having a major corn moment and I am in total love.
I used to shy away from corn, mostly because my only exposure to it was the frozen stuff my aunt would serve her kids at daycare. It was way too sweet, way too starchy, and had zero flavor. There are some veggies that I am totally for eating frozen, but corn just is not it. But, now that it’s summer and we have full exposure to the stuff on the cob, I am absolutely in LOVE with adding corn to absolutely everything in a way I never desired before.
Sorry if I’m getting too corny for ya.
So, now that I have discovered the deliciousness that is summertime corn, I am making up for all the lost time but bringing you a delicious salad that is perfect for your summer BBQ. Y’all know this summer has been all about the salads and, guys, I am totally here for it. Especially there is no way I am turning my oven on.
Plus, I don’t think I’ve met a 20 minute recipe I didn’t like. This time of year especially, there is no way I want to spend more than 20 minutes in my kitchen. Sunshine is most definitely the source of all of my powers throughout the year so, like a solar cell, we gotta charge up where I can.
So let’s get down to the deets, shall we?
We start with the pickled onions. They are one of my most popular recipes, I can’t get enough. If you don’t already have a jar in your fridge (which you should), we do it the quick and dirty way by soaking red onion in some ACV, salt, and sugar for 15 minutes. Easy peasy.
Next up: the corn. Of course you can grill it straight on the grill but, since we don’t have a grill around these parts, I use my trusty cast iron pan to get the corn nice and toasted up. I then add all of the spices because it wouldn’t be elote without a TON of chili powder and lime, amiright?
While the corn is a toasting, I then make the avocado green goddess dressing. It all comes together in a food processor or blender, which makes it super easy. If you don’t have one, feel free to mash the avocado before adding all of your ingredients. It’ll be more like a guacamole-dressing hybrid, but I am totally game if you are.
Then we grill up some halloumi cheese, which is not traditional since it is a cheese from Greece. However, the salty, toasty flavor of grilled halloumi plays so well with the corn and avocado. I find halloumi at my local Mediterranean market for about $5 a package. However, feel free to use feta or the more traditional cojita cheese if you are on the struggle bus.
This salad makes for the perfect side alongside some grilled meats (if you’re into that). I love it as a meal prep dish too. Just make sure to keep the dressing and corn salad separate before serving. Also, I know cilantro is a hot topic for debate, but do it. Trust me.
Yields 4-6 as a side, 2-3 as a meal
10 minPrep Time
10 minCook Time
20 minTotal Time
- 1 avocado
- juice of 1 lime
- 1 clove garlic grated
- 1/4 c plain yogurt (non-dairy yogurt works fine here)
- 1 tsp tamari
- 1-2 teaspoons minced jalepeno (adjust based on spice tolerance)
- 2 tablespoon green onions minced
- 2 tablespoons fresh cilantro
- 1 tsp salt
- 1/2 tsp pepper
- 1 red onion, thinly sliced
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1 teaspoon avocado oil
- 6 ears of corn, shucked and cut off of the cob
- 1/2 tablespoon chili powder
- salt + pepper
- juice of 1 lime
- 1 block halloumi cheese, sliced into pieces (or you can use 3 ounces of feta)
- fresh cilantro and sliced green onion, for serving
add all of the dressing ingredients to a food processor or blender. Blend until smooth and season with salt and pepper to your liking.
To make the quickest pickled red onions ever, mix together vinegar, salt, and sugar in a mixing bowl. Add sliced red onions and toss to coat. Allow to sit for at least 15 minutes.
Heat avocado oil in a (preferably cast iron) skillet over medium heat. Add the corn cut off of the cob and toss in an even layer. Cook for 10 minutes, stirring as minimally as possible, until the corn begins to blacken slightly and blister. Sprinkle chili powder, salt, and pepper over top of the corn and toss to coat. Turn off the heat and juice lime over top of the corn. If using halloumi, place corn in a separate bowl and wipe the pan clean. Add slices of halloumi and cook until the cheese is browned and toasted on both sides, about 3 minutes on each side.
To serve, spread a layer of avocado green goddess on the bottom of the serving plate. Heap corn on top of the avocado green goddess, then add a layer of pickled onions. Layer toasted halloumi cheese or feta on top, then sprinkle on green onion and/or cilantro. EAT
Apologies in advance for all the corn puns.