Charred Corn Salad With Creamy Tomatillo Dressing Recipes

CHARRED CREAMED CORN

Steps:

• Preheat a cast-iron pan over medium-high heat. Add the corn and allow the corn to char, stirring just often enough so that the char marks are even and the bottom of the pan does not burn, until evenly charred all over, about 8 minutes. Remove from the heat and set aside.
• Melt the butter in a medium skillet over medium heat. Add the shallot and saute until translucent, about 3 minutes. Add the smoked paprika and stir to combine. Add the flour and stir until combined evenly, then cook until the flour is cooked and the roux is blond, about 2 minutes. Add half the milk in a slow stream, whisking constantly, until combined. Then add the remaining milk in a slow stream and whisk constantly until smooth. Add the cream cheese and sugar and continue to whisk until smooth and thick, about 2 minutes. Add about 3/4 cup corn and smash into the cream mixture using a wooden spoon or spatula. Stir to combine, then fold in the remaining corn. Turn heat to low and allow to simmer gently until flavors are rich, about 10 minutes. Season with salt and pepper. Remove from the heat and garnish with parsley if desired.

CHARRED TOMATILLO SALAD

Steps:

• Preheat the broiler to high and adjust an oven rack to the top level.
• Whisk together the lime juice, olive oil, garlic and a pinch of salt and pepper in a medium bowl.
• Dice the peppers and onion into bite-size pieces (about 1/2 inch).
• Place the tomatillos stem-side down on a sheet pan and place under the broiler. Char until the tops are blackened, about 3 minutes. Flip and broil 3 more minutes. Set aside to cool.
• Meanwhile, heat a large cast-iron skillet on high heat and add the peppers and onions. Spread them out in an even layer and sear in the dry skillet until lightly charred, about 4 minutes.
• Dice the tomatillos into 1/2-inch chunks. Toss all the vegetables into the bowl with the lime dressing. Stir in the diced avocado and top with the cilantro, queso fresco and toasted pepitas.

TOMATILLO DRESSING

Steps:

• Place the tomatillos, scallions, garlic, jalapeno, mayonnaise, sour cream, buttermilk, cilantro, lime juice, and salt in blender and blend until smooth. Store leftover dressing, covered tightly, in the refrigerator for up to 1 week.;

CORN AND GREEN BEAN SALAD WITH TOMATILLO DRESSING

Steps:

• Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that may have accumulated on the baking sheet. Add the chili, lime juice, cilantro sprigs, onion, garlic and olive oil to the blender and blend until smooth. Taste and adjust salt, and set aside.
• Steam the corn kernels (or steam the entire ear, then cut the kernels off) and beans above one inch of boiling water for five minutes, until tender. Remove from the heat, refresh with cold water and drain on paper towels. Place in a bowl and toss with the tomato, radishes, chives and the dressing. Line a platter or wide bowl with the lettuce leaves, top with the salad, sprinkle on the crumbled cheese and serve.