Like a fresher, healthier take on classic corn elote meets panzanella, this Mexican Corn Panzanella Salad Recipe is one of our all time favorite summer salads.
4tablespoonsextra-virgin olive oildivided plus more for corn
3mediumshallots
trimmed and cut into paper thin slices
2tablespoonsfreshly squeezed lime juice
2tablespoonswhite balsamic vinegar
2ouncesCrumbled feta or Cotija cheese
1/2mediumjalapeño chilethinly sliced
1/4cupfresh cilantro leaves
8ouncesFrench baguette or whole wheat ciabattacut into 1-inch cubes and toasted
1/2ripeavocadodiced
1pintsweet 100 tomatoeshalved
2handfulsbaby kalespinach or arugula
Sea salt
Freshly ground black pepper
Instructions
Marinate The Bread: 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.
Grill The Remaining Corn: 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.
Make The Salad: 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.