Yes, it's a heck of a lot easier to just chuck a bunch of salad ingredients in a bowl and dump on some bottled dressing, but salads can really be amazing if you put just a little time and effort into them. Charring the corn and jalapeno give this salad a range of flavors. For me tonight, I got caught up at a work function and had a few snacks, so a salad seemed like the perfect dinner.
Charred Corn and Jalapeno Salad
Serves: 1 Time: 20 minutes or so Difficulty: Come on guys, it's easy!
- 1 c. arugula
- 1/2 c. snap peas, cut on the bias (diagonally)
- 1 ear corn, kernels removed
- 1 scallion, chopped
- 5-6 cherry tomatoes, halved
- handful of cilantro
- 1 lime, juiced
- olive oil
Heat a small amount of olive oil in a skillet. Remove the stem from the jalapeno and add it and the corn kernels to the pan. Saute until the jalapeno blisters, turning as it chars, and the corn gets a nice char as well.
Remove the corn and jalapeno. Finely dice half of the jalapeno. Set that and half of the corn aside.
Combine the remaining jalapeno, corn, lime juice, cilantro, scallion whites, and 1 T. of olive oil in a blender or food processor and pulse until it becomes a chunky mixture. Season with salt and pepper.
Plate the arugula and top it with the reserved corn, jalapeno, snap peas, scallion greens, and tomatoes. Pour the dressing over the salad.