Charred Corn and Tomato Salad with Radishes and Cotija

Charred Corn and Tomato Salad with Radishes and Cotija

Cook Time 30 min | Servings 4-6

Ingredients

2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
4 cups sweet corn kernels (cut from about 5 full ears)
12 small radishes, diced
1 pint cherry tomatoes, halved
½ cup roughly chopped fresh cilantro
½ cup thinly sliced green onions (about 4)
1 serrano, minced
¼ cup Mexican style crema
½ cup grated cotija cheese, plus more to garnish
3 tablespoons lime juice (from about 3 limes)

How to Make It

Heat oil in a large cast iron skillet over high heat until smoking. Add corn and cook without moving until well charred on first side, about 2 minutes. Scrape up charred corn from bottom of pan with a wooden spatula continue cooking until corn is well charred on multiple surfaces, about 10-15 minutes total. Season to taste with salt and pepper and transfer to a large bowl. Allow to cool slightly, about 10 minutes.

Add radishes, tomatoes, cilantro, scallions, serrano, crema, cotija, and lime juice. Toss to combine. Adjust seasoning to taste with salt and pepper. Serve immediately, sprinkled with extra cotija.