Summer at the greenmarket is always my favorite place – and it’s finally time for all the recipes where you can put to use your CSA box! All it takes is a quick batch of this corn salad to feel like I’m back in sunny California. There’s nothing quite like roasted corn on the cob – it’s summertime any day of the year with this perfect salad.
Makes 6 servings
For the Creamy Dill Vinaigrette:
1/4 cup + 1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1 tablespoon 0% Greek yogurt
1 teaspoon fresh dill
1/2 teaspoon Mexican chili powder
1/2 teaspoon smoked paprika
For the Salad:
2 corn ears, charred on the grill or stove top
1 medium jicama
1 English hothouse cucumber, unpeeled
2 tablespoons chopped fresh dill, stems removed
1 ripe avocado, cut into small cubes
Dill sprigs, to garnish
For the Vinaigrette:
In a small bowl, whisk together all the ingredients for the vinaigrette.
For the Salad:
Remove the charred corn kernels from the cobs by placing the cobs on a clean work surface and shaving off all sides (a great trick is propping the corn into a bowl or a bundt pan, so you don’t lose any kernals!) using a serrated knife. Place them in a large bowl.
Thinly slice the jicama and cucumber (preferably on a mandoline) and julienne them.
Into the bowl of corn kernels, add the jicama, cucumber, and dill. Toss gently with half of the vinaigrette until thoroughly combined. Finish by adding in the avocado cubes. Serve garnished with dill sprigs and with extra dressing on the side.