Charred Corn with White Beans and Lime Crema
Ingredients
- 1 cup sour cream or Greek yogurt
- Zest from one lime
- 3 limes, juiced
- 1 garlic clove, minced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 shallots, diced
- 1 jalapeño, deseeded and diced
- 4 ears of corn, kernels removed (2 cups)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 (15-ounce) cans of white beans of choice, drained (2 1/2 cups homemade beans)
- Handful chopped cilantro
- 2 –3 cups arugula
Instructions
- In a large bowl, whisk together sour cream, lime zest, 1 1/2 tablespoons of lime juice, and garlic. Season with salt and pepper, and set aside in refrigerator.
- Heat a large skillet on medium-high. When hot, drizzle in 2 tablespoons of olive oil and add shallots and jalapeño. Cook, stirring frequently, until slightly softened and starting to caramelize, about 30–60 seconds. Add corn, stirring every 30 seconds, until slightly charred, for 4–5 minutes. Deglaze pan with 1 tablespoon lime juice, scraping up all the browned bits. Remove from heat, add cumin and paprika, and toss to coat. Season with salt and pepper. Allow to cool completely.
- In a large bowl, combine half of the lime crema, corn mixture, beans, and cilantro, tossing gently. Taste and season with salt and pepper, if needed.
- The salad can be stored in an airtight container in the refrigerator for up to 1 day.
Notes
Packing for picnic: Store the salad, reserved lime crema, and arugula in separate containers in a cooler, and bring olive oil. To serve, add the
arugula, drizzle with olive oil, and gently toss to combine. Serve remaining lime crema on the side.
arugula, drizzle with olive oil, and gently toss to combine. Serve remaining lime crema on the side.