I served this delicious grilled corn side salad on Labor Day with grilled impossible and beef burgers. It is a variation on a traditional Chinese tiger salad which is usually composed of cilantro, cucumbers, scallions, and chilies. I loved that this one included elements from Mexican esquites- corn, avocado, and salty cheese.

The recipe was adapted from Bon Appétit, contributed by chef Shuai Wang of Short Grain and Jackrabbit Filly in Charleston, South Carolina. I was able to incorporate my CSA cilantro and a beautiful homegrown cucumber from a neighbor. As it was a little bit heavy on the (wonderful) dressing, the leftovers were delicious served over salad greens.

Yield: Serves 6

  • 2 T sesame seeds
  • 3 large or 6 small garlic cloves, pushed through a garlic press or finely grated
  • 1/2 cup freshly squeezed lime juice (from 3 1/2 to 4 limes)
  • 3 T canola oil
  • 2 tsp low-sodium soy sauce
  • 2 tsp oil from a jar of chili crisp (preferably Lao Gan Ma)
  • 2 tsp toasted sesame oil
  • 2 tsp unseasoned rice vinegar
  • 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt, plus more
  • 3 large ears of corn, husked
  • 1 ripe avocado, cut into large pieces
  • 1 English hothouse cucumber, halved lengthwise, seeds removed, halves sliced crosswise on a diagonal 1/4″ thick
  • 1 small shallot, halved through root end, thinly sliced
  • 1/2 bunch cilantro, tough stems removed, coarsely chopped
  • 2 T crumbled queso fresco or Cotija cheese, plus more for garnish

To Make the Dressing:

  1. Toast the sesame seeds in a dry small skillet over medium heat, shaking pan constantly, until deep golden brown and fragrant, about 5 minutes; transfer to a large shallow bowl.
  2. Add garlic cloves, lime juice, oil, soy sauce, chili crisp oil, toasted sesame oil, unseasoned rice vinegar, and salt and stir vigorously until salt is dissolved. Set dressing aside.

To Make the Salad:

  1. Prepare a grill for medium-high heat.
  2. Grill husked corn, husked, turning often, until lightly charred all over and tender, 8–10 minutes. Let sit until cool enough to handle.
  3. Hold the corn vertically over a medium bowl and slice kernels from cobs.
  4. Add avocado, cucumber, shallot, half of the cilantro, and cheese.
  5. Add reserved dressing and toss gently to combine. Taste salad and season with more salt if needed.
  6. Top with extra cheese and remaining cilantro.