Chopped Salad with Grilled Corn and Cotija
In this substantial summer side dish, succulent grilled corn is the star of a vegetable-focused chopped salad. To make it even heartier, you can add or substitute your favorite ingredients, such as black beans and red peppers or fresh herbs like dill or basil. Cotija, a crumbly Mexican cheese that adds a salty note to the salad, is available at stores selling Latin American groceries.
Ingredients:
- 1 red onion, cut into 1/2-inch (12-mm) rings
- 2 Tbs. olive oil
- 3 ears of corn, husks and silks removed
- Kosher salt and freshly ground pepper
- 1 can (15 oz./470 g) hearts of palm, drained
- 4 radishes, trimmed, halved and thinly sliced
- 1/4 cup (1/3 oz./10 g) chopped fresh cilantro
- Grated zest and juice of 1 lime
- 1/2 cup (2 1/2 oz./75 g) crumbled cotija cheese or queso fresco
Directions:
Prepare a medium-hot fire in a grill.
Brush the onion slices with 1/2 Tbs. of the olive oil and season with salt and pepper. Coat the grill grate lightly with cooking spray. Arrange the onion slices and the corn on the grill grate directly over the heat. Grill the onion slices, turning once with a spatula, until soft and caramelized, 4 to 5 minutes per side. Grill the corn, turning every 3 minutes or so, until nicely blackened, about 12 minutes total. Transfer the onion rings and corn and to a cutting board and, when cool enough to handle, cut each onion ring into quarters and remove the kernels from the cobs. Transfer the onion and corn kernels to a bowl.
Halve the hearts of palm lengthwise, then cut into 1/4-inch (6-mm) slices and add to the bowl along with the radishes, cilantro, lime zest and juice and the remaining 1 1/2 Tbs. olive oil. Stir to combine and season with salt and pepper. Add the cheese and toss just to incorporate. Serves 6.
Adapted from Williams Sonoma Burger Night, by Kate McMillan (Weldon Owen 2015)
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