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Charred Corn Salad

Fresh White Corn Kernels 3 lb Green pepper, diced into small pieces 1 large Red pepper, diced into small pieces 1 large Red onion, diced into small pieces 1 small Jalapeno peppers, seeds removed and diced into small pieces 1 each Olive oil, sufficient to coat the corn 4 oz Cilantro ¾ bu. Cilantro dressing as required Salt and pepper to taste Method: Mix the corn, peppers, onion and toss in olive oil. Pour the mixture into a flat top grill or on a very hot skillet. As an alternative you can also cook the corn whole on an open flame grill. Char well while leaving the vegetables firm inside. Do not stir too often as this will lessen the charing effect. Set aside and cool in the refrigerator. When chilled, add the dressing and mix well. Season with a pinch of salt and fresh ground white pepper. Serve in an attractive platter and garnish as desired. Note: This recipe lends itself well to the addition of a variety of cooked or grilled and chilled seafood items. Shrimp, swordfish, lobster, etc.

For The Dressing

Egg yolk 1 ea

Shallots 2 small

Champagne vinegar 1 1/2 oz

Lime juice 1 1/2 oz

Lemon juice 2 oz

Cilantro 1 bu

Olive oil 2 cups

Salt and pepper to taste


Combine all ingredients except the oil and cilantro in a blender and puree well.

(Photo courtesy of

While on medium speed, slowly add the oil creating a thick dressing. After ¾ of the oil is incorporated add the cilantro and continue to blend and add the rest of the oil. The dressing should be a vibrant green color at this time. Adjust thickness with water if needed.

Remove and hold in the refrigerator until ready to use.



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