Description
This Tasty Asian-Inspired Corn Tiger Salad combines vibrant flavors and textures perfect for summer gatherings.
Ingredients
Scale
- 2 tablespoons sesame seeds
- Kernels from 3 fresh ears of corn
- 1 ripe avocado
- 1/2 seedless cucumber (sliced into 1/4-inch pieces)
- 1/2 red bell pepper (chopped)
- 1 small shallot (thinly sliced)
- 3 to 4 green onions (thinly sliced)
- 1/2 cup chopped cilantro leaves
- 1/4 cup crumbled queso fresco or cotija cheese
- 1/3 cup lime juice
- 3 tablespoons vegetable oil (used in two separate amounts)
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons crushed red pepper flakes
- 3 teaspoons toasted sesame oil (used in two separate amounts)
- 2 teaspoons plain rice vinegar
- 1 1/2 teaspoons diamond crystal kosher salt
Instructions
- Start with a dry skillet over medium heat. Add your sesame seeds and let them toast until they turn a deep golden brown and fill the air with their fragrant aroma. Keep tossing them regularly to prevent burning. Once they’re perfectly toasted, transfer them to a large, shallow bowl to cool.
- In a medium saucepan, heat 1 tablespoon of vegetable oil along with 1 teaspoon of sesame oil over medium-high heat. Once the oils are glistening and hot, introduce the fresh corn kernels. They should roast gently, soaking up the flavors of the oil. Stir them occasionally over 8 to 10 minutes until charred slightly but still vibrant in color. Once done, set them aside to cool down completely before adding to the salad.
- To the bowl containing your cooled sesame seeds, add garlic, fresh lime juice, the rest of the sesame oil and vegetable oil, red pepper flakes, salt, and rice vinegar. Stir the mixture with vigor until the salt crystals dissolve entirely, creating a well-balanced dressing. This mixture should be zesty with a hint of nuttiness from the sesame.
- Now, take your dressing and begin to add in the salad ingredients. Start with the roasted corn kernels, followed by avocado, cucumber, red bell pepper, shallot, scallions, half of the queso fresco, and half of the cilantro. Toss them gently in the dressing until every piece is lovingly coated. Taste your creation, and add more salt if desired. Then, let it rest in your refrigerator for a few hours to intensify the flavors.
- Before you’re ready to unveil this delightful salad, sprinkle the remaining queso fresco, additional cilantro leaves, and any extra scallions on top. Serve chilled as the refreshing and colorful centerpiece at your dining table.
Notes
Melding flavors is key; letting the salad rest for a couple of hours works wonders.
- Prep Time: 15–20 minutes
- Cook Time: 10–15 minutes
- Category: Salad
Nutrition
- Calories: 600–700 kcal
- Sodium: Varies with salt usage
- Protein: 10–15 g