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Mexican Corn Panzanella Salad

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Total Time: 25 minutes
Servings: 4

Ingredients

  • 2  medium  corn cob husked
  • 4  tablespoons  extra-virgin olive oil divided plus more for corn
  • 3  medium  shallots trimmed and cut into paper thin slices
  • 2  tablespoons  freshly squeezed lime juice
  • 2 tablespoons  white balsamic vinegar
  • 2  ounces  Crumbled feta or Cotija cheese
  • 1/2  medium  jalapeño chile thinly sliced
  • 1/4 cup  fresh cilantro leaves
  • 8  ounces  French baguette or whole wheat ciabatta cut into 1-inch cubes and toasted
  • 1/2 ripe avocado diced
  • 1  pint sweet tomatoes, halved
  • 1  pint fresh figs, optional
  • 2  handfuls packed baby kale, spinach, or arugula
  • Sea Salt and Freshly Ground Black Pepper

Instructions

  • Heat a grill pan or grill to medium heat.
  • Cut kernels from 1 corn cob and toss with toasted bread, shallot, chile, white balsamic vinegar, and lime juice in a large bowl; season with salt and pepper and set aside.
  • Combine tomatoes with 2 tablespoons of the oil and season with salt and pepper then set aside until ready to use.
  • Meanwhile, brush remaining ear of corn with some oil and grill, turning occasionally, until tender and charred in spots, about 8 to 10 minutes.
  • Set corn aside until cool enough to handle then cut kernels from cobs. Cut off the cooled kernels and add to reserved corn mixture along with avocado, cheese, cilantro, greens and remaining 2 tablespoons of oil.
  • Toss to combine, season with salt and pepper, taste, and adjust flavors as desired. Serve immediately.