After cooking the chicken, J. Kenji López-Alt, author of The Food Lab: Better Home Cooking Through Sciene and the Serious Eats online column of the same name, throws corn on the still-hot grill to use in this unusual, delicious salad.
2 ears corn
2 green onions, white and pale green parts only, sliced diagonally into 1- to 2-in. slivers
Cook corn: Either husk ears and grill until browned all over, or microwave in the husk 2 minutes.
Meanwhile, make dressing: Whisk miso, lemon juice, mustard, and shallot in a small bowl. Whisking constantly, drizzle in oil. Season dressing with salt and pepper.
Put green onions in a small bowl and cover with cold water. Set aside 10 minutes to crisp and curl. Meanwhile, slice kernels from cob into a serving bowl.
Drain green onions and add all but about 2 tbsp. to corn, along with chicken. Pour in dressing, toss to coat, and season with salt and pepper. Add avocado chunks and fold in gently to combine. Top with remaining green onion. Serve immediately.
*Find mild shiro miso, a widely available Japanese seasoning paste of fermented soybeans and rice, in the refrigerated section by the produce.
The Food Lab: Better Home Cooking Through Science (W.W. Norton & Company, 2015).
Made this in the middle of winter using a shredded breast from a roasted chicken and frozen corn rather than grilled chicken and corn, so lacked the grill flavor. But the dressing is wonderful and with some smokey grill flavor would add another dimension. We added some crunch with roasted pumpkin seeds, and would make that addition - or sunflower seeds - again. Would be a great dish to bring to a summer bbq.
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