Charred Corn Cabbage Salad (Printable Recipe)
Crisp cabbage, corn, jicama, and avocado dressing with cotija cheese and pepitas in every bite.
# Ingredients You'll Need:
→ For the Salad
01 -
4 ears sweet corn, husks and silks removed
02 -
Avocado oil, for brushing corn
03 -
5 cups finely chopped green cabbage
04 -
2 cups diced jicama
05 -
4 green onions, sliced
06 -
1/2 cup chopped cilantro
07 -
1/2 cup pepitas
08 -
1/2 cup crumbled cotija cheese
09 -
Juice of 1 lime
10 -
Kosher salt, to taste
11 -
Black pepper, to taste
12 -
Extra cotija cheese, for garnish
13 -
Chopped cilantro, for garnish
14 -
Tortilla chips, for serving (optional)
→ For the Dressing
15 -
1 ripe avocado
16 -
1/2 cup plain Greek yogurt or sour cream
17 -
1/4 cup avocado oil
18 -
1 small jalapeño, stem and seeds removed
19 -
1/4 cup fresh lime juice
20 -
1/4 cup fresh cilantro leaves
21 -
2 small cloves garlic
22 -
2 tablespoons water
23 -
2 teaspoons honey
24 -
Kosher salt, to taste
25 -
Black pepper, to taste
# Steps to Follow:
01 -
Preheat grill to medium-high heat. Brush corn with avocado oil and grill for 2 minutes per side, until charred. Let cool.
02 -
Using a sharp knife, carefully cut kernels from the cooled corn cobs and set aside.
03 -
In a large bowl, combine charred corn, cabbage, jicama, green onions, cilantro, pepitas, cotija cheese, and lime juice.
04 -
In a blender, combine avocado, Greek yogurt or sour cream, avocado oil, jalapeño, lime juice, cilantro, garlic, water, honey, salt, and pepper. Blend until smooth and creamy.
05 -
If dressing is too thick, add 1 tablespoon water and blend again until desired consistency is reached.
06 -
Pour dressing over salad mixture and toss to coat evenly. Garnish with extra cotija cheese and cilantro. Serve plain or with tortilla chips.
# Extra Tips:
01 -
Fresh corn gives the best flavor, but frozen roasted corn can be used as a substitute.
02 -
The salad holds up well in the fridge for up to 2 days when stored in an airtight container.