Southwest Charred Corn Salad

Skillet-charred corn gives this crisp Southwest salad smoky depth, while a light creamy cilantro-lime dressing, black beans, avocado, pepitas, and cotija keep it fresh and substantial.

29 min

4 side servings

Southwest romaine salad with charred corn, black beans, tomatoes, avocado, red onion, pepitas, cotija, and cilantro dressing.

Ingredients

2 ears corn, kernels removed

1 tbsp olive oil, divided

1/2 tsp kosher salt, divided

2 romaine hearts, chopped

1 cup black beans, rinsed and drained

2 ripe tomatoes, chopped

1/2 small red onion, thinly sliced

1 avocado, diced

1/3 cup cilantro

1 lime

1/4 cup Greek yogurt

1/4 cup pepitas

2 oz cotija

optional jalapeño

Equipment

Large cast-iron skillet · Large salad bowl · Whisk · Chef's knife · Chilled serving platter

Char without a grill

A very hot skillet and an undisturbed first sear give corn the browned, smoky character normally associated with grilling.

Keep avocado whole

Dress the salad base first, then fold in lime-coated avocado right before the platter goes to the table.

Char and toast

01. Heat the skillet until very hot so the corn browns quickly instead of steaming.

02. Cook corn in one layer without stirring at first; the browned patches create a smoky flavor without a grill.

03. Toast pepitas briefly in the dry skillet and remove them as soon as they puff and smell nutty.

Dress and chop

04. Whisk cilantro, lime, yogurt, oil, and water into a creamy dressing that is light enough to coat rather than weigh down the greens.

05. Prepare romaine, beans, tomatoes, onion, and optional jalapeño, but wait to cut avocado until the salad is dressed.

Toss and finish

06. Toss the romaine, beans, vegetables, charred corn, and some cotija with dressing.

07. Lime the avocado cubes, then fold them in only a few times with a broad spatula to prevent smashing.

08. Finish with pepitas, cotija, cilantro, and optional jalapeño for crunch and contrast.

09. Serve immediately with the remaining dressing alongside.