Brussels Sprouts Slaw With Charred Corn and Scallions

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Photo by Iain Bagwell
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 170 calories
    • Fat 7 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 520 mg
    • Protein 7 g
    • Carbohydrate 26 g
    • Sugar 6 g
    • Fiber 9 g
    • Iron 2 mg
    • Calcium 77 mg

Heat a large skillet, preferably cast iron, over high heat. Add oil and sear corn, stirring frequently, until charred, about 3 minutes. Transfer corn to a large bowl and let cool.

Add scallions to pan and sear until charred, about 2 minutes per side. Remove from pan, chop into 2-inch pieces, and stir into the corn.

Halve avocado and remove pit and skin. Add avocado, lime juice, cilantro leaves, garlic, sugar, and salt to a blender and pulse until smooth.

Ingredients

  1. Check 1 teaspoon vegetable oil
  2. Check 1 cup corn kernels, fresh or frozen
  3. Check 1 bunch scallions, trimmed
  4. Check 1 avocado
  5. Check ¼ cup lime juice
  6. Check ¼ cup cilantro leaves, plus more for garnish
  7. Check 1 clove garlic, minced
  8. Check ½ teaspoon granulated sugar
  9. Check 1 teaspoon kosher salt
  10. Check 1 pound Brussels sprouts, shaved
  11. Check 1 cup cherry tomatoes, halved

Directions

  1. Heat a large skillet, preferably cast iron, over high heat. Add oil and sear corn, stirring frequently, until charred, about 3 minutes. Transfer corn to a large bowl and let cool.
  2. Add scallions to pan and sear until charred, about 2 minutes per side. Remove from pan, chop into 2-inch pieces, and stir into the corn.
  3. Halve avocado and remove pit and skin. Add avocado, lime juice, cilantro leaves, garlic, sugar, and salt to a blender and pulse until smooth.
  4. Stir shaved Brussels sprouts and tomatoes into corn mixture. Drizzle in dressing and toss well. Garnish with cilantro, if desired.