Blistered Corn Salad

Corn Salad


  • 4 cups | Yellow sweet corn
  • 1/2 cup | Green onion
  • 1/2 cup | Red bell pepper
  • 1/4 cup| Red onion
  • 1 Avocado
  • 1 Jalapeño
  • 1/2 cup | Chopped cilantro
  • 4 tbs | Lime juice
  • 1/4 tsp | Black pepper
  • 1/2 cup | Cotija cheese
  • Kosher salt
  • Corn husks


Cut the corn off the cob. Heat the oil in a large skillet over high heat. Add the corn and stir it around making sure it does not stick. (a non stick pan can also be used). Cook for about 3 to 5 minutes or until the corn starts to char. Transfer the corn to a large bowl. In the same bowl, add the green onion, red bell pepper, red onion, diced charred avocado, cotija cheese, cilantro and lime juice. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.

To serve, place the corn husks on a plate in the shape of a bowl, spoon the salad in the middle of the corn husks and garnish with a drizzle of the smoked crema, additional cheese, jalapeno slices, a pinch of lime salt and cilantro. Before it leaves the kitchen, use a torch to char the edges of the corn husks so they are smoldering as it is served at the guests table.

Smoked Crema 


  • 2 tbs | Sour cream
  • 2 tbs | Mayonnaise
  • 1/2 tsp | Ground cumin
  • 1/2 tsp | Smoked paprika


Mix the sour cream and mayonnaise together with the smoked paprika and ground cumin. Reserve to the side in a squirt bottle.


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