Corn Salad With Crispy Pepperoni and Bright Lime-Cumin Dressing
A fresh take on corn salad, with an indulgent twist of crispy pepperoni and crunchy corn chips.
Summer salads tend to follow a familiar script: sweet corn, ripe tomatoes, fresh herbs and a bright vinaigrette. This one happily takes a delicious detour. Crisp-edged pepperoni nestles among the vegetables like little savoury surprises, while handfuls of crushed corn chips add a satisfying crunch that keeps every bite lively. Tossed in a zesty lime-cumin coriander dressing, it's a playful salad that feels equally at home beside something sizzling off the grill or as dinner on its own.
Yield: 4 to 6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
For the Dressing
- 3 tablespoons fresh lime juice
- Zest of 1 lime
- 1 garlic clove, finely grated
- 2 teaspoons The Spice Drawer Cumin Coriander Charm blend
- 4 tablespoons extra-virgin olive oil
- Salt, to taste
For the Salad
- 4 large ears of fresh corn, husked
- Neutral oil spray
- 1 large shallot, finely minced
- 1 (19-ounce) can black beans, rinsed and drained
- 1 pint cherry tomatoes, halved
- 1 cup chopped fresh cilantro
- 4 oz (120 grams) sliced pepperoni or salami
- 2 cups lightly crushed corn tortilla chips
For Serving (Optional):
- 1 avocado, diced
- Crumbled feta
- Pepitas
Preparation
Step One: Cook the corn
Lightly spray the corn with neutral oil. Air-fry at 390°F until lightly charred and tender, 12 to 15 minutes, turning halfway through. Let cool slightly, then cut the kernels from the cobs into a large bowl.
Step 2: Crisp the pepperoni
Meanwhile, arrange the pepperoni or salami in a single layer in a large nonstick skillet over medium heat. Cook until browned and crisp around the edges, 2 to 4 minutes per side. Transfer to a paper towel-lined plate to drain. If using larger slices of salami, cut them into halves or quarters before cooking so they crisp evenly. Work in batches if necessary, carefully wiping excess rendered fat from the skillet between batches.
Step 3: Make the dressing
In a small bowl, whisk together the lime juice, lime zest, garlic, Cumin Coriander Charm seasoning and olive oil. Season with salt and pepper to taste.
Step 4: Assemble the salad
Add the shallot, black beans, tomatoes and cilantro to the bowl with the corn. Pour over the dressing and toss until evenly coated. Just before serving, gently fold in the crispy pepperoni and crushed tortilla chips. Top with desired toppings, if using.