We celebrated our anniversary at one of our favorite restaurants, 112 Eatery, a few weeks ago. We had this incredible charred corn salad w/ cotija & buttermilk and it was one of the best corn-anythings I’ve tasted. I re-created a similar version here and it worked. I will never boil corn again. I kept the buttermilk dressing on the side so others could add it if they liked.
This is a perfect summer side or potluck dish for when corn is at its peak.
Charred Corn Salad w/ Cotija & Buttermilk
For The Dressing:
- 2/3 cup buttermilk
- 1/4 cup mayonnaise
- 1 Tbls. cider vinegar
- 1 Tbls. snipped fresh chives
- 1 tsp. Dijon mustard
- 1 tsp. sugar
- 1/2 tsp.hot red-pepper sauce
For The Corn Salad:
- 8 ears fresh corn, husked
- 1 bunch scallions, sliced
- Olive oil for brushing corn
- 1/2 cup diced orange bell pepper
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1 cup cotija cheese crumbled
- 1/2 cup chopped parsley
- 3/4 tsp. kosher salt
- 3/4 tsp. pepper
Directions For Dressing:
Whisk dressing ingredients in a bowl until blended. Refrigerate until serving.
Directions For Corn Salad:
Prepare grill to medium-high heat. Lightly coat corn with olive oil. Grill corn 10-15 minutes, turning several times, until lightly charred and tender. Cut kernels from cobs into a medium bowl.
In the meantime, add 1 Tbls. Olive oil to a large saute’ pan over medium-high heat. Add onion and peppers and saute’ until tender, 5-8 minutes. Remove from heat and set aside to cool slightly.
Add cooled pepper mixture to the corn. Season with salt and pepper. Sprinkle cheese and parsley over the top. Mix all together and serve with dressing.