We first came across this charred corn situation in a recent issue of Bon Appetit and fell head over heels because, well, what’s not to like — it’s a fresher, healthier take on classic corn elote (aka Nacho Libre corn). The recipe is pretty awesome and well worth making on its own but we took the leftovers, added it with some day-old bread and this Mexican Corn Panzanella Salad was born.
It’s a totally veggie take, but add in shredded chicken if you want to make it more of a meal or take out the cheese and add more avo to make it vegan. No matter how you make it give yourself a high five for switching up your kitchen routine!
divided plus more for corn
trimmed and cut into paper thin slices
cut into 1-inch cubes and toasted
Heat a grill pan or grill to medium heat. Cut kernels from 1 corn cob and toss with toasted bread, shallot, chile, white balsamic vinegar, and lime juice in a large bowl; season with salt and pepper and set aside.
Want to make quick work of removing the corn kernels from the corn cob? Then consider investing in this Corn Zipper Tool.
Combine tomatoes with 2 tablespoons of the oil and season with salt and pepper then set aside until ready to use. Meanwhile, brush remaining ear of corn with some oil and grill, turning occasionally, until tender and charred in spots, about 8 to 10 minutes.
Set corn aside until cool enough to handle then cut kernels from cobs and add to reserved corn mixture along with avocado, cheese, cilantro, greens and remaining 2 tablespoons of oil. Toss to combine, season with salt and pepper, taste, and adjust flavors as desired. Serve.
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