This southwest salad recipe features grilled corn and crisp vegetables. It’s a straightforward dish that comes together quickly, perfect for a weeknight meal.
Key takeaways
- Grill corn over medium-high heat for optimal charring and flavor development.
- Turn corn frequently to ensure even cooking and prevent burning.
- Ensure tortilla strips are crisp for textural contrast.
- Adjust dressing consistency with small additions of liquid or fat.
Southwest Salad with Grilled Corn
Ingredients
Method
- Preheat an outdoor grill to 500 degrees F. Place the shucked corn directly onto the grill above the flame and cover the lid.
- Grill the corn for about 15 minutes, turning every few minutes until it has dark grill marks and nice color on all sides.
- Remove the corn from the grill and let it cool. While cooling, chop the green leaf lettuce, shredded cabbage mix, diced red bell pepper, diced tomato, and diced avocado.
- Once cool enough to handle, cut the kernels from the cob into a large salad bowl. Add the chopped vegetables to the bowl.
- Add the tortilla strips and creamy cashew salad dressing to the bowl. Toss gently to combine all ingredients.
- Alternatively, serve the salad into individual bowls, topping each with tortilla strips and allowing guests to add their preferred amount of creamy cashew salad dressing.
Notes
– If you don’t have an outdoor grill, you can achieve similar results using a cast-iron skillet on high heat or a broiler.
– To make this southwest salad ahead, keep the dressing, tortilla strips, and avocado separate until just before serving to maintain crispness and prevent browning.
– Store leftover salad without dressing for up to 2 days in an airtight container in the refrigerator. Reheat corn kernels gently if desired, or serve chilled. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The Technique That Makes It: Achieving the Perfect Grilled Corn
The star of this Southwest Salad is undoubtedly the grilled corn. The key to unlocking its sweet, smoky flavor lies in proper heat management and allowing for Maillard browning. When grilling the corn, aim for medium-high heat. This temperature is high enough to char the kernels and create those desirable browned spots, a result of the Maillard reaction, which develops complex, savory flavors. However, it’s not so high that the corn burns before it cooks through. Turning the corn frequently ensures even cooking and prevents scorching. For an even better char, you can lightly brush the corn with oil before grilling, which helps conduct heat and promotes browning. The slight caramelization of the natural sugars in the corn kernels is what elevates this salad from good to exceptional. Don’t overcrowd the grill, as this can lower the temperature and lead to steaming rather than grilling, resulting in pale, unappetizing corn.
Troubleshooting
- Problem: Corn is burnt and bitter. Fix: Your grill temperature was too high, or the corn was left unattended for too long. Reduce heat and turn the corn more frequently, aiming for golden-brown char marks rather than blackening.
- Problem: Corn is pale and lacks flavor. Fix: The grill temperature was too low, or the corn didn’t cook long enough. Increase the heat slightly and ensure kernels are exposed to direct heat for sufficient time to develop char.
- Problem: Tortilla strips are soggy. Fix: Ensure the air fryer is fully preheated and the strips are in a single layer. If pan-frying, use a hot pan with enough oil to crisp them without absorbing too much grease.
- Problem: Dressing is too thick or too thin. Fix: For thickness, add a tablespoon of water or lime juice at a time until desired consistency is reached. For thinning, whisk in a bit more cashew butter or a touch of oil.
Substitutions
- Corn: If fresh corn is unavailable, 1.5 cups of frozen corn, thawed and sautéed in a hot pan with a little oil until lightly browned, can be used. The flavor will be less smoky but still delicious.
- Lettuce/Cabbage: Romaine lettuce or a spring mix can replace the green leaf lettuce. Pre-shredded coleslaw mix is a convenient alternative to shredded cabbage. The texture will vary slightly.
- Avocado: For a creamy element, a small diced cucumber or a sprinkle of crumbled feta cheese can be used, though the richness of avocado will be missed.
- Tortilla Strips: Crushed tortilla chips offer a similar crunch. For a different crunch, toasted pepitas (pumpkin seeds) or sunflower seeds can be substituted.
Pro tips
- For the most authentic flavor, don’t skip grilling the corn; the char adds a depth that’s hard to replicate.
- If you don’t have an outdoor grill, you can achieve similar results using a cast-iron skillet on high heat or a broiler.
- To make this southwest salad ahead, keep the dressing, tortilla strips, and avocado separate until just before serving to maintain crispness and prevent browning.
- Store leftover salad without dressing for up to 2 days in an airtight container in the refrigerator. Reheat corn kernels gently if desired, or serve chilled.
This southwest salad is a testament to how fresh ingredients and simple techniques can create an extraordinary meal. Experiment with adding black beans or grilled chicken for extra protein. Enjoy this delightful and easy-to-make dish!
Frequently asked questions
How do I get good char marks on the corn?
Aim for medium-high heat on your grill. Lightly oiling the corn can help promote browning. Turn the corn every few minutes, exposing different sides to the direct heat until golden-brown char marks appear. Avoid overcrowding the grill.
Can I make this salad ahead of time?
Yes, you can prep most components ahead. Grill the corn, chop the vegetables, and prepare the dressing. Store them separately. Assemble the salad just before serving to prevent the lettuce from wilting and the avocado from browning.
What if I don’t have an air fryer for the tortilla strips?
You can achieve crispy tortilla strips by pan-frying them in about half an inch of hot oil until golden brown and crisp, or by baking them on a sheet pan at 375°F (190°C) until crisp, flipping halfway through.
My dressing is too thick, how can I thin it?
If your creamy cashew dressing is too thick, gradually whisk in a small amount of water, lime juice, or even a neutral oil (like avocado or vegetable oil) a tablespoon at a time until you reach your desired pourable consistency.
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