Learn to make the corn salad from Holler & Dash

Next time you fire up the grill, char corn for this tasty salad

From the menu of … Holler & Dash, 1085 Howell Mill Road, Atlanta. 470-865-5660.

At lunch at Holler & Dash on Howell Mill Road, I ordered the charred corn, mozzarella and lime salad and found this combination of flavors and textures a cooling summer salad treat. I would like to try this salad in my home and hoping that this restaurant will share the recipe. —John Wolfinger, Atlanta

The chefs at Holler & Dash suggest this is a great salad to serve the next time you’re cooking on the grill. You can grill the corn while you’re grilling other things and then make the salad and refrigerate where it will keep for up to two days. Need some ideas for what to serve it with? They suggest pickled shrimp or smoked ribs and accompanying it with a Michelada. They also serve the corn salad as part of their Farm Fresh Bowl where it accompanies roasted sweet potatoes, pickled onion and baby kale with chili-buttermilk dressing.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to and put “From the menu of” and the name of restaurant in the subject line.

Holler & Dash’s Charred Corn, Mozzarella and Lime Salad

4 ears corn, husked and silks removed

1 red bell pepper, seeds and ribs removed

1 jalapeño, stem end removed and cut in half lengthwise

2 tablespoons vegetable oil

1 bunch cilantro leaves, roughly chopped, plus more for garnish

1/2 cup minced red onion

1 teaspoon kosher salt

1 teaspoon garlic powder

1 teaspoon chili powder

Zest and juice of 1 lime

1/2 cup non-fat plain Greek yogurt

1/4 cup fresh mozzarella or queso fresco, plus more for garnish

Preheat grill. Lightly oil grates.

In a large bowl, combine corn, red pepper and jalapeño. Add oil and rub over vegetables. Arrange vegetables on grill and cook until slightly charred on all sides, 2 to 3 minutes per side. Remove vegetables from grill and put them back in the bowl. Cover bowl and let vegetables rest 5 minutes. After resting, cut kernels from corn and put into a medium mixing bowl. Remove charred skin from red pepper and jalapeño and discard. Cut the pepper flesh into small dice and add to corn. Add cilantro leaves, onion, salt, garlic powder, chili powder, lime zest and lime juice. Toss gently. Stir in yogurt and mozzarella. When ready to serve, garnish with additional mozzarella and cilantro. Makes: 6 cups

Per 1/2 cup: 67 calories (percent of calories from fat, 41), 2 grams protein, 8 grams carbohydrates, 1 gram fiber, 3 grams fat (1 gram saturated), 2 milligrams cholesterol, 181 milligrams sodium.


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