With the abundance of fresh produce available at farmers markets across the Southwest, now is the time to add a salad to your daily menu. Erin Wade — farmer, chef and owner of salad bistro Vinaigrette in Santa Fe, Albuquerque and Austin — offers up this recipe that’ll make you happy to skip the meat and potatoes tonight
Fire Roasted Corn Salad with Feta and Cherry Tomatoes
- 6 ears shucked corn
- 3 cups grape or cherry tomatoes, halved or quartered depending on size
- ½ cup diced red onion
- ½ cup chopped cilantro
- 4 ounces feta cheese, crumbled
- Lime paprika citronette (recipe below)
Brush ears of corn with olive oil and place on a medium hot charcoal grill. Turn often, allowing it to blacken and char in parts, for about ten minutes. Remove and let cool, then stand upright and cut along the cob to remove kernels. Place roasted corn in a bowl and combine with other ingredients. Drizzle with the citronette and toss well.
Lime Paprika Citronette
- Juice from 3 limes
- 2 teaspoons ground cumin
- 1 teaspoon chile powder (paprika)
- 1/2 cup olive oil (plus a little more if needed)
- Salt and pepper to taste
Combine all ingredients in a bowl and whisk.