This salad is absolutely scrumptious and a crowd favorite. We highly recommend doubling it and/or beefing it up with extra corn. You can’t have too much corn, and the corn can’t be over charred. That pile of corn there? We could’ve let it go even longer on the grill.
The best thing about this salad is that it holds really well in the refrigerator and tastes even better the next day, as the flavors continue to marry. It’s perfect for picnics and potlucks, or as a side with whatever you feel like throwing on the grill. It’s also great over a bed of tender greens.
A Holoholo Farm Recipe by Chef Emily Beagle
Makes 6-10 servings, as a side dish
- 4 ears corn (substitute 2 cans corn kernels, if you can’t get the fresh stuff)
- 1 cup shredded kale
- 1 cup cherry tomatoes, quartered
- 1/3 cup cilantro
- Small bunch scallions or green onions, sliced thinly
- Salt and pepper to taste
Fiesta Salad Dressing
- ½ cup mayonnaise
- 1 clove garlic, minced
- 1 tablespoon minced jalapeño
- 1 teaspoon chili powder (plus more to taste)
- 1 teaspoon zest and 2 tablespoons juice, from one lime; reserve any extra lime juice
- 1 teaspoon honey
- 2 tablespoons vegetable oil
It is easiest and less messy to grill the corn first, turning every four or five minutes, letting the kernels get a good char. Then cut the kernels off the cob. Conversely, you can cut the kernels off the cob first and then pan fry them in 2 tablespoons of oil—again, letting the kernels achieve a good char. It is almost impossible to get too much color.
Whisk together dressing components in large bowl and set aside.
Toss the warm corn kernels with the dressing until evenly coated. Let combination cool for ten minutes. Mix in remaining produce and season with salt, pepper, more chili powder and lime juice to taste.