Charred Corn Salad with White Beans

INGREDIENTS:

• 1/2 of a large red onion, thinly sliced
• 2 large or 3 small jalapeño peppers, thinly sliced
• 1/3 cup (75-80 mL) lime juice, plus 1 extra lime for finishing
• 4 1/2 tablespoons canna oil (see #41cBlog for recipes)
• Kosher salt to taste
• Freshly cracked black pepper to taste
• 6 ears of corn (about 600-650g of corn kernels)
• 1/2 teaspoon paprika (optional)
• 1 pint (~300g) cherry tomatoes, sliced in half or quarters
• 1 (15-ounce/440g) can of cannellini beans (or navy beans, or chickpeas), drained and rinsed
• 2 medium ripe avocados, diced
• 1 handful of fresh basil leaves, slivered

INSTRUCTIONS:

1. Mix the thinly sliced red onions, thinly sliced jalapeños, 1/3 cup lime juice, and 3 tablespoons of extra virgin olive oil in a large bowl. Season with kosher salt and black pepper and let the mixture marinate for at least 20 minutes, or up to 1 hour. This helps soften the onion’s texture and mellow its pungency.
2. Position an ear of corn upright in a large bowl. Use a knife in a downward direction to shave the corn kernels, allowing the kernels to drop into the bowl.
3. Heat a large cast iron skillet over medium-high heat with the remaining 1 1/2 tablespoons of the extra virgin olive oil. Add HALF of the corn kernels. Cook the corn for 3-5 minutes until charred in spots, tossing just once or twice to get a nice char on them. If you are using the paprika, add the paprika during the last 2 minutes of cooking and toss to combine.

NOTE: If you don’t have a large-sized cast iron skillet, cook the corn in two batches to get the most even browning. If you do this, you might need to add a tiny bit more oil.

4. Add the charred corn to the bowl with the marinated onions and jalapeños, along with the sliced cherry tomatoes and drained beans. Season to taste with salt and pepper and the juice from the extra lime, toss to combine, and taste again for seasonings. Be pretty generous with the salt.
5. Add the basil and toss to combine. If serving the salad immediately, dice the avocado and mix gently to combine. If keeping some of the salad as leftovers, add the avocado only to the portion you plan to eat now.

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