Charred corn is totally easy to accomplish — even in a little apartment. All you need is a gas stovetop. Yes, you can char your corn on the stovetop! It just takes some good crackling and a few good turns.
Avocado, tomatoes, and green onions are luxurious here. Charred corn sliced from the cob. If you want to stop here and add melted butter, lime, and salt, I’d totally understand.
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But, if you can be patient and add bacon, coarse black pepper, and stir it all together, you'll probably be glad you did.
BLT Corn Salad Wraps
makes about 5 cups of salad folding
3 ears of shucked corn
1 cup cherry tomatoes, sliced in half
1/2 cup chopped green onions
1 avocado, diced
3 slices crisp cooked bacon, diced
juice of 1 lime
about 1 tbsp olive oil
salt and pepper to taste
a good sprinkling of chili powder and smokey paprika
butter lettuce or iceberg lettuce leaves
hot sauce and sour cream for topping
1. Shuck the corn on the cob, making sure to get all of the strings off cleanly. Over a gas burner, or on the flame grill, char raw corn. Rotate corn until cob is charred on all sides. Allow corn to cool before slicing corn kernels from the cob to avoid creating a corn shrapnel mess.
2. Add corn kernels to a medium bowl. Top with sliced cherry tomatoes, green onion, diced avocado, and diced bacon. Squeeze in lime juice. Top with a bit of olive oil, salt, pepper, and slices. Stir to combine. Taste and re-season accordingly.
3. Rinse and clean individual lettuce leaves. Serve alongside a bowl of corn salad to serve. To enjoy, scoop corn salad into lettuce leaves, top with hot sauce, sour cream, fold up like a taco and eat em up!
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We may have Joy the Baker's infamous "Man Bait" Apple Crisp recipe committed to memory, but it's not the only reason we're loyal to this self-taught dessert maven. Joy's hilariously soulful commentary, undying devotion to butter, and her steadfast belief that cake is a perfectly acceptable breakfast choice is what really keeps us coming back for more.