Skillet Roasted Corn Salad with Pepper Jelly Dressing
Who would ever guess that a salad dressing begins with pepper jelly? Well, that is the secret ingredient, which gives the dressing sweetness and also some heat and makes it a natural to toss with charred corn. This is a visually exciting salad, perfect for special occasions.
Yield: 6 Servings
SKILLET ROASTED CORN SALAD WITH PEPPER JELLY DRESSING
Prep time: 45 MinTotal time: 45 Min
Ingredients
Salad
- 1 tablespoon vegetable or olive oil, and more as needed
- 8 ears white or yellow corn, husks and silk removed
- ¼ cup minced Vidalia onion
- ¼ cup minced red bell pepper
- ½ teaspoon Devil’s Backbone Seasoning
Dressing
- ¼ cup The Old Mill Pepper Jelly
- 3 tablespoons fresh lime juice, from 2 limes
- 2 tablespoons olive oil, plus more as needed
- ½ teaspoon ground cumin
- Salt and freshly ground black pepper
Toppings
- 1 cup chopped cherry tomatoes
- 1 avocado, sliced
- ½ cup peeled and chopped cucumber
- ¼ cup fresh cilantro leaves
- 1 teaspoon minced fresh jalapeño pepper
- 2 cups crumbled cooked cornbread or corn tortilla chips
Instructions
- Heat a cast-iron skillet over medium-high heat for 3 to 4 minutes, or until hot. Pour in the oil. Add three to four ears of corn to the pan, and cook turning with tongs, until the corn is charred, about 10 minutes. Remove and repeat with the remaining ears. You can also do this in a cast iron skillet on the grill outside.
- When cool enough to handle, stand the corn in a large bowl and slice the kernels off the cobs, leaving the corn together in a slab if possible. Fold in the onion, red pepper, and seasoning. Set aside.
- Place the preserves or jelly, lime juice, olive oil, cumin, and salt and pepper in a small bowl and stir to combine.
- When ready to serve, pour the dressing over the corn mixture. Add the tomato, avocado, cucumber, cilantro, jalapeno, and crumbled cornbread or tortilla chips on top. Serve.