Ingredients
Marinade
- 1/2 of a large red onion, thinly sliced
- 2 large or 3 small jalapeño peppers, thinly sliced
- 1/3 cup (75-80 mL) lime juice, plus 1 extra lime for finishing
- 3 tablespoons extra virgin olive oil (from the total 4 1/2 tbsp)
- Kosher salt to taste
- Freshly cracked black pepper to taste
Corn
- 6 ears of corn (about 600-650g of corn kernels)
- 1 1/2 tablespoons extra virgin olive oil (remaining from total 4 1/2 tbsp)
- 1/2 teaspoon paprika (optional)
Salad Mix
- 1 pint (~300g) cherry tomatoes, sliced in half or quarters
- 1 (15-ounce/440g) can of cannellini beans (or navy beans, or chickpeas), drained and rinsed
- 2 medium ripe avocados, diced
- 1 handful of fresh basil leaves, slivered
Instructions
- Prepare the marinade: In a large bowl, combine the thinly sliced red onions, jalapeño slices, 1/3 cup lime juice, and 3 tablespoons of extra virgin olive oil. Season with kosher salt and freshly cracked black pepper. Let this mixture marinate for at least 20 minutes or up to an hour to soften the onions and mellow their sharpness.
- Shave the corn kernels: Stand an ear of corn vertically over the large bowl and use a knife to carefully shave the kernels downward, letting them drop into the bowl. Repeat for all ears to collect all kernels.
- Char the corn: Heat a large cast iron skillet over medium-high heat and add the remaining 1 1/2 tablespoons of extra virgin olive oil. Add half of the corn kernels to the pan and cook for 3 to 5 minutes, tossing once or twice to achieve a nice char on the kernels. If using paprika, add it during the final 2 minutes and toss to coat. For even charring, cook the corn in batches if your skillet is not large enough, adding a little extra oil if needed.
- Combine salad ingredients: Add the charred corn kernels to the marinated onion and jalapeño mixture in the large bowl. Then add the raw corn kernels, sliced cherry tomatoes, and rinsed beans. Season generously with salt, pepper, and the juice from the extra lime. Toss well and adjust seasoning to taste.
- Add basil and avocado: Toss in the slivered basil leaves to combine. If serving immediately, gently fold in the diced avocado. For leftovers, add avocado only to the portion you plan to eat right away to keep it fresh.
Notes
- Marinating the onions and jalapeños softens their texture and reduces sharpness.
- Char the corn kernels in batches if needed to achieve even browning.
- Adding avocado just before serving prevents browning in leftovers.
- Feel free to substitute cannellini beans with navy beans or chickpeas as preferred.
- Adjust jalapeño quantity or remove seeds for milder heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
