Charred Corn Salad with Basil Oil plated with cherry tomatoes, goat cheese, toasted pine nuts, and microgreens on a white ceramic plate.

Elevate your salad game with this Charred Corn Salad with Basil Oil, a dish that perfectly balances smoky, sweet corn with the herbal freshness of basil oil. Accented with colorful garnishes and elegant plating, this recipe transforms simple ingredients into a stunning fine dining experience. Whether it’s for a light appetizer or a sophisticated side dish, this salad is as delicious as it is visually appealing.


Ingredients:

For the Salad:

  • 2 ears of fresh corn, charred and kernels removed
  • 1/2 cup cherry tomatoes, halved
  • 2 tbsp toasted pine nuts or pumpkin seeds
  • 2 oz goat cheese or ricotta cheese
  • Flaky sea salt, to taste
  • Freshly cracked black pepper, to taste

For the Basil Oil:

  • 1 cup fresh basil leaves
  • 1/3 cup olive oil
  • 1 small garlic clove
  • 1/4 tsp salt
  • Juice of half a lemon (optional)

For Garnish:

  • Microgreens or baby basil leaves
  • Edible flower petals (optional)


Instructions:

  1. Char the Corn:

    • Preheat a grill or grill pan to medium-high heat. Place the ears of corn on the grill and rotate occasionally until char marks appear evenly on all sides. Once cooled, use a knife to remove the kernels and set them aside.

  2. Prepare the Basil Oil:

    • In a blender or food processor, combine basil leaves, olive oil, garlic, and a pinch of salt. Blend until smooth and vibrant green. For a hint of brightness, add a squeeze of lemon juice.

  3. Assemble the Salad Base:

    • Arrange the charred corn kernels in a neat, circular mound at the center of a white ceramic plate.

  4. Add the Garnishes:

    • Scatter cherry tomato halves around the corn for bursts of color. Add dollops of goat cheese or ricotta around the plate to create contrasting textures. Sprinkle toasted pine nuts or pumpkin seeds over the dish for a crunchy element.

  5. Drizzle the Basil Oil:

    • Using a spoon or squeeze bottle, drizzle the basil oil around the corn in an artistic, fluid pattern.

  6. Finish with Freshness:

    • Garnish with microgreens or baby basil leaves, and for a touch of elegance, add a few edible flower petals. Season with a pinch of flaky sea salt and a dash of freshly cracked black pepper.


Tips for Success:

  • For a richer flavor, char the corn over an open flame instead of a grill pan.
  • Make the basil oil ahead of time and store it in the refrigerator for up to a week—it’s versatile and pairs well with many dishes.