This vibrant salad celebrates the best of late-summer produce, pairing sweet-tart husk cherries with smoky roasted corn and creamy avocado. Tossed with a bright cilantro-lime dressing and topped with crumbled cotija cheese, it’s a colorful side dish that’s as refreshing as it is flavorful. Perfect for potlucks, picnics, or alongside tacos and grilled meats, it’s a new twist on a Mexican-inspired classic.
INGREDIENTS:
2 cups husk cherries, husked and halved
2 ears fresh corn, husked
1 ripe avocado, diced
1/3 cup cotija cheese, crumbled (or feta as a substitute)
1/4 cup red onion, finely diced
1/4 cup fresh cilantro leaves, chopped
Cilantro-Lime Dressing:
3 tablespoons olive oil
Juice of 2 limes
1 teaspoon lime zest
1 small clove garlic, finely minced
1 teaspoon honey or agave nectar
1/2 teaspoon ground cumin
Salt and black pepper, to taste
METHOD:
Heat a grill pan or outdoor grill over medium-high heat. Roast the corn, turning occasionally, until lightly charred in spots, about 8–10 minutes. Remove from heat, let cool slightly, then cut kernels off the cob.
In a small bowl or jar, whisk together olive oil, lime juice, lime zest, garlic, honey, cumin, salt, and pepper until well combined.
In a large bowl, combine roasted corn kernels, husk cherries, avocado, red onion, and cilantro. Pour dressing over the mixture and toss gently to combine. Sprinkle crumbled cotija over the top just before serving. Adjust seasoning with more salt, pepper, or lime juice as needed.
YIELD: 4 servings
