Corn Salad with Lime and Honey

Lynnda Cloutier


A great and different corn salad. You may substitute parsley for the cilantro if desired.

pinch tips: How to Shuck, Cook, and Cut Corn




6 cups fresh corn kernels, cobs reserved (about 10 ears), blanched
2 t. each olive oil and fresh lime juice
1 t. minced lime zest
2 t. honey
1/8 t. cayenne pepper
1/4 cup chopped fresh cilantro
2 t. each finely diced onion and red bell pepper
salt and black pepper to taste

Directions Step-By-Step

Blanch corn kernels in large pot of boiling salted water for 2 minutes. Drain. Rinse kernels with cold water, then dry in salad spinner. Transfer kernels to a bowl. Scrape cobs with large spoon to remove excess juices, then strain juices through a fine mesh sieve to get the corn milk. Whisk together 1/4 cup corn milk, oil, lime juice, zest, honey and cayenne for the vinaigrette. Toss together corn, vinaigrette, cilantro, onion and bell pepper; season with salt and black pepper. Makes 6 cups.
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About this Recipe

Course/Dish: Vegetables