Saladsbonappetit4.8
Grilled Corn Tiger Salad
Mexican esquites meets Chinese tiger salad. This crunchy, bright, sweet, juicy side is everything you want to eat in the summer heat.
👥 6 Servings👤 Shuai Wang📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●bowl
- ●cutting board
📝 Preparation Steps
1
Toast 2 Tbsp. sesame seeds in a dry small skillet over medium heat, shaking pan constantly, until deep golden brown and fragrant, about ⏱️ 5 minutes; transfer to a large shallow bowl. Add 3 garlic cloves, finely grated, ½ cup fresh lime juice, 3 Tbsp. vegetable oil, 2 tsp. low-sodium soy sauce, 2 tsp. oil from a jar of chili crisp, 2 tsp. toasted sesame oil, 2 tsp. unseasoned rice vinegar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and stir vigorously until salt is dissolved. Set dressing aside.
. sesame seeds2 Tbsp. vegetable oil3 Tbsp. low-sodium soy sauce2 tsp. oil from a jar of chili crisp (preferably Lao Gan Ma)2 tsp. toasted sesame oil2 tsp. unseasoned rice vinegar2 tsp½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more1
2
Prepare a grill for medium-high heat. Grill 2 large ears of corn, husked, turning often, until lightly charred all over and tender, 8–⏱️ 10 minutes. Transfer corn to a cutting board and let sit until cool enough to handle. Slice kernels from cobs (you should have about 2 cups).
large ears of corn, husked2
3
Add corn, 1 ripe avocado, cut into large pieces, ½ English hothouse cucumber, halved lengthwise, seeds removed, halves sliced crosswise on a diagonal ¼" thick, 1 small shallot, halved through root end, thinly sliced, and ¼ bunch cilantro, tough stems removed, to reserved dressing; toss gently to combine. Taste salad and season with more salt if needed. Top with 2 Tbsp. crumbled queso fresco or Cotija cheese and remaining ¼ bunch cilantro, tough stems removed.
ripe avocado, cut into large pieces1. crumbled queso fresco or Cotija cheese2 Tbsp
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