Grilled Corn Salad
By Peter McKinney, Jr.
YIELD: About 1 quart
TIME: 20 minutes
This is my variation of the NYT Cooking version of Maque Choux. Great as an accompaniment to your next Mexican feast.
3 - 4 fresh ears of corn, shucked and grilled on the BBQ
4 tablespoons unsalted butter (1/2 stick)
1 red bell pepper, cored, seeded and cut into small dice
1 small poblano pepper, cored, seeded and cut into small dice
1 small serrano chile, very thinly sliced
1 can black beans, rinsed
1/2 cup fresh chopped cilantro
1/2 cup chopped scallion
1 avocado, cut into 1/2" cubes
1/4 cup grated Cotija cheese or crumbled feta (optional)
Freshly ground black pepper and sea salt to taste
Ground cumin and coriander to taste
Juice of 1 or 2 limes
Hot sauce to taste (optional)
Grill corn on the BBQ until cooked and lightly charred. Cut kernels from cobs into a large mixing bowl, and set aside.
Combine butter and peppers in skillet and sauté until tender. Let cool.
Add sautéed peppers to corn along with all other ingredients. Mix gently until well combined. Allow to stand at room temperature for 30 minutes before serving.