Roasted Corn Salad

Roasted sweet corn is tossed with lime juice, roasted poblano, red onion, black beans, and avocado for a refreshing summer salad. It's smokey, bright, salty and the perfect summer side. 

Serves: 4-5 people

Time: 15-20 minutes

Ingredients 

• Roasted corn
• 4 ears of fresh corn 
• 1-2 tablespoons butter (or oil of choice) 
• 1 poblano pepper
• 1/2 jalapeño, diced (or more if desired) 
• 1 avocado, diced 
• 1/4 large red onion, diced 
• 1/4 cup lime juice 
• 1 15 ounce can of black beans, drained
• 2 teaspoons salt
• 1/4 cup mayo 
• 1/3 cup crumbled feta 
• 2 teaspoons apple cider vinegar 
• dash of cracked black pepper 
• 3 dashes of Tabasco hot sauce 
• 1/4-1/3 cup basil, chopped 

Instructions 

• In a large cast iron on medium heat, add the butter and brown each side of the corn. Or, cook each side of the corn on a grill. Set aside. 
• On the grill or on a the burner of the stove, burn the skin on the poblano pepper. Place in a brown bag or under a bowl to steam. Let it sit for 10 minutes. Peel off skin under running water. Remove the stem and seeds, dice and set aside. 
• Chop jalapeño in a small dice. Chop red onion as well. Set aside. 
• Cut corn kernels off the cobs. 
• In a large bowl add everything together: roasted corn kernels, diced poblano, jalapeño, lime juice, black beans, salt, mayo, feta, apple cider vinegar, black pepper, diced avocado and Tabasco. Fold together.
• Top with chopped basil. Enjoy.

Recipe Notes: 

I love this corn salad on top of mixed greens and grilled portobello mushrooms.