Campfire Recipes – Charred Corn Salad

Our love affair with the glorious cast iron is well known. The versatility of such a simple cooking devices is possibly unrivaled. Today’s recipe is a charred corn salad.

I get it, making a salad over a fire using cast iron cookware seems very counterintuitive. In this case, it is a warm salad with a hint of lime and some heat.

  1. 3 Tablespoons Lime Juice
  2. 1/2 Teaspoon Salt
  3. 1/4 Cup Extra Virgin Olive Oil
  4. 4 to 6 Ears of Corn
  5. 2/3 Cup Canned Black Beans (Rinse and Drain)
  6. 1/2 Cup Chopped Cilantro
  7. 2 Teaspoons Minced Seeded Chipotle Pepper
  8. Avacado
  9. Cherry Tomatoes

Whisk the lime juice and salt. Gradually whisk in the oil until everything is blended and then set aside for later.

Cooking the corn can be done several different ways. The key is to get the corn over or into the flames to get some smoke flavor. I like using a large cast iron skillet and cooking the corn until tender and slightly charred. Let the ears cool off for a few minutes while you cook the beans.

Heat your beans in a small cast iron pot or in the same skillet you used for the corn. While these are cooking slice the kernels off of the corn cob and place into your serving bowl.

Add the beans, cilantro, avocado, tomatoes, and chipotle pepper to your corn. Mix everything together and coat with the lime juice, oil, and salt mixture we made earlier.

Should make about 6 servings depending on your appetite!


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4 Wheels and a Motor