Corn Salad

Catherine Cappiello Pappas

By
@LadyGourmet

It is the time of year to enjoy the freshness of the season with the simplicity of combining flavors.


Featured Pinch Tips Video

Rating:

Serves:

4

Prep:

5 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

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
salt
pepper
dressing:
juice of 1 lime
1 tbs. balsamic vinegar
½ tsp. salt
½ tsp. black pepper

Directions Step-By-Step

1
For Corn:

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.

Dressing:
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.

About this Recipe