Brussels Sprouts Slaw With Charred Corn and Scallions
1 teaspoon vegetable oil
1 cup corn kernels, fresh or frozen
1 bunch scallions, trimmed
¼ cup lime juice
¼ cup cilantro leaves, plus more for garnish
1 clove garlic, minced
½ teaspoon granulated sugar
1 teaspoon kosher salt
1 pound Brussels sprouts, shaved
1 cup cherry tomatoes, halved
Sat Fat 1g
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.
Stir shaved Brussels sprouts and tomatoes into corn mixture. Drizzle in dressing and toss well. Garnish with cilantro, if desired.
Yields: Serves 4