Mexican Corn Panzanella Salad

Mex corn panzanella salad

2 medium ears of corn, husked
4 tablespoons extra virgin olive oil,  divided plus more for corn
3 medium shallots, trimmed and cut into paper thin slices
2 tablespoons freshly squeezed lime juice
2 tablespoons white balsamic vinegar
2 ounces crumbled Feta cheese
1/2 medium jalapeno chile pepper, thinly sliced
1/4 cup fresh cilantro leaves
8 ounces French baguette or whole wheat ciabatta, cut into 1-inch cubes and toasted
1/2 ripe avocado, diced
1 pint cherry tomatoes, halved
2 handfuls packed baby kale, spinach, or arugula
Sea salt and freshly ground black pepper

Heat a grill pan or grill to medium heat. Cut kernels from 1 corn cob and toss with toasted bread, shallot, chile, white balsamic vinegar, and lime juice in a large bowl; season with salt and pepper and set aside.
Combine tomatoes with 2 tablespoons of the oil and season with salt and pepper then set aside until ready to use. Meanwhile, brush remaining ear of corn with some oil and grill, turning occasionally, until tender and charred in spots, about 8 to 10 minutes.
Set corn aside until cool enough to handle then cut kernels from cobs and add to reserved corn mixture along with avocado, cheese, cilantro, greens and remaining 2 tablespoons of oil. Toss to combine, season with salt and pepper, taste, and adjust flavors as desired. Serve and enjoy!

(Note: Shredded chicken may be added to make it more of a meal.)

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