Catherine Cappiello Pappas
It is the time of year to enjoy the freshness of the season with the simplicity of combining flavors.
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- 16 oz. frozen corn
- 1 jalepeno – diced with seeds
- 2 cloves garlic – chopped
- 1 large onion – sliced
- 1 tbs. butter
- ¼ cup fresh italian parsley – chopped
- zest of 1 lime
- ground cumin
- juice of 1 lime
- 1 tbs. balsamic vinegar
- ½ tsp. salt
- ½ tsp. black pepper
Thaw the corn in a colander over a large bowl.
Heat a large frying pan and add the sliced onion and diced jalapeño. Let the onion get golden on the edges; then add the butter and garlic. When the garlic is fragrant turn off the heat and set the mixture in a bowl.
Heat a large griddle and place the corn single layer. Dust with the ground cumin, dash of salt and pepper; when the corn slightly golden flip and do the same on the other side.
Place in a bowl; zest the lime and add the onion mixture and toss.
Juice the lime in a small bowl and add the balsamic vinegar, salt, pepper and stir.
Pour over the salad and toss.
Garnish with the chopped parsley.