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–+ servings

Corn Salad with Scallion Ancho Chili Dressing

5 | 7 reviews
This corn salad can be easily made vegetarian or pescatarian, depending on your mood. The main star is the sizzled scallion and ancho chili dressing, although if you can't find ancho chili powder, any chili powder will be a phenomenal substitute. The dressing is glossy and bright, with not-too-spicy flavors that pair well with a lightly sauteéd corn. The whole thing is an easy summer dinner, and one of my weeknight favorites.
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 servings

Equipment

Ingredients

For the scallion dressing
  • 6 medium scallions
  • 1 medium jalapeño, seeds removed
  • 1/2 cup olive oil
  • 2 teaspoons ancho chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon Diamond Crystal kosher salt, plus more as needed
  • 1 teaspoon lime zest
  • 2 tablespoons honey
  • 2 tablespoons fresh lime juice, about 1-2 limes
  • 2 tablespoons Greek yogurt, optional, if you prefer your dressing creamy
  • 1 16-ounce block of extra-firm tofu, or 16 ounces of peeled and deveined shrimp
  • 4 ears corn, 454 grams
  • 1-2 yellow summer squash, 250 grams
  • 1 1/2 cups fresh cilantro, loosely packed, 40 grams
  • 2 ounces cotija cheese
Optional, for serving
  • 2 cups cooked white rice

Instructions 

  1. Begin by making the scallion dressing. Separate the scallion whites from the green tops. Thinly slice the scallion whites into medallions. Thinly slice the scallion greens on an angle and set them in a bowl to the side.
  2. Halve the jalapeño and remove the seeds. Thinly slice it.
  3. Place the 12-inch sauté pan over medium heat. Add 1/2 cup of olive oil and let this heat up for a minute. Then add the scallion whites and the jalapeńo. Cook, stirring occasionally, until the scallions begin to soften and turn slightly translucent, 4-5 minutes.
  4. While the scallions are cooking, in a medium heat-safe bowl add 2 teaspoons of ancho chili powder, 1 teaspoon ground cumin and 1 teaspoon kosher salt. Grate in 1 teaspoon of lime zest. Immediately pour the hot scallion oil over this spice blend. Whisk to combine.
  5. Add in 2 tablespoons of honey, 2 tablespoons of lime juice and 2 tablespoons of Greek yogurt (if you would like the dressing creamy). Mix together. Taste and season with more salt or lime juice as preferred. Set this dressing to the side.
  6. If you are using tofu, pat it dry and cut it into bite-sized pieces and add them to a bowl. If you are using shrimp, add them to a bowl. Drizzle in 3 tablespoons of the scallion dressing and mix. Season with salt.
  7. Turn the heat under the sauté pan back up to medium. In batches, cook your protein of choice for 3-4 minutes on each side, until they are browning and gently release from the pan. Add more olive oil as needed.
  8. While the proteins are cooking, use this time to slice the kernels off of the corn and thinly slice the summer squash. Chop up the cilantro.
  9. When the proteins are finished, transfer them to a large bowl. Add more oil to the pan as needed and add in the corn and squash. Season with salt and cook, stirring occasionally, for 9-10 minutes or until the squash is softened and the corn is beginning to turn lightly golden. Transfer this to the bowl with the proteins.
  10. Add the remaining dressing to the corn mixture and mix. Taste and season with salt or lime juice as preferred. Add in the scallion greens and chopped cilantro.
  11. Pile this mixture onto four plates and sprinkle each with 1/2 ounce of cotija cheese. If you'd like, serve with warm white rice.