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Bon Appétit

Charred and Raw Corn Salad

4.0

(103)

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All the things that you love about elote (Mexican grilled corn), now in a convenient tossed-together form, perfect for using up fresh produce from the farmers’ market. This recipe is part of the Healthyish Farmers’ Market Challenge. Get all 10 recipes here.

Recipe information

  • Yield

    4 servings

Ingredients

4

Tbsp. extra-virgin olive oil, divided

6

ears of corn, husked, kernels cut from cobs

1

small shallot, cut into rings

1

red chile (such as Fresno or red jalapeño), sliced into rings

5

Tbsp. fresh lime juice

Kosher salt

3

Tbsp. whole-milk Greek yogurt

1

oz. finely grated Parmesan (about 3 Tbsp.), plus more for serving

½

cup cilantro leaves with tender stems, coarsely chopped, divided

Preparation

  1. Step 1

    Heat 1 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Add one-third of corn kernels and cook, undisturbed, until lightly charred underneath, 1–2 minutes. Toss and continue to cook, tossing occasionally, until lightly charred all over, 2–3 minutes longer.

    Step 2

    Meanwhile, mix shallot, chile, lime juice, and remaining 3 Tbsp. oil in a medium bowl; season with salt. Let sit at least 5 minutes or up to 1 hour to let shallot soften slightly. Add charred corn, remaining corn kernels, yogurt, 1 oz. Parmesan, and half of cilantro; season with salt. Toss to combine.

    Step 3

    Top corn salad with more Parmesan and remaining cilantro just before serving.

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Reviews (103)

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  • Coming back to this recipe for the 4th of July tomorrow. I’ve made this multiple times and it’s always a crowd favorite. Easy enough to make for a low key week day and exciting enough to be a star at the potluck

    • Anonymous

    • Chicago

    • 7/3/2020

  • This recipe was good, but I really want to char all of the corn next time. To get a even better elote-like dish I would also add a little chili powder to the mix,

    • Grcisgone

    • Greenville, WI

    • 6/19/2020

  • The original recipe was perfect!! Why change the recipe? Why not just make a new page? Ugh BA!

    • Anonymous

    • 7/13/2019

  • I also made the earlier version of BA's charred and raw corn salad many times, but with cojita instead of yogurt and parmesan. I often don't have cojita on hand so just omit it, and it is fantastic. In that version, the shallot and raw corn are marinated in the vinaigrette while you grill the corn. I think it would also be great with all charred corn, but the raw corn adds a wonderful texture and marinating it briefly really deepens the flavour.

    • Anonymous

    • Toronto

    • 5/26/2019

  • I wonder if you can't char all the corn. I love charred corn and the lime and cilantro would taste so great.

    • Anonymous

    • Rockland County, NY

    • 8/18/2018

  • Has the recipe been changed? I made it last summer and was revisiting it, but it didn't call for yogurt and it had cotija cheese in place of parmesan.

    • Anonymous

    • Chicago

    • 7/31/2018

  • Fantastic summer salad! I have fixed this many times now four large family grill outs and Mexican fiestas. It is always the first thing to go and people rave over it. I like to also add red and orange bell pepper and parboiled zucchini and it turns into a chunky vegetable salad worthy of a meal!

    • Anonymous

    • Colorado

    • 3/8/2018