Corn Salad

1
Catherine Cappiello Pappas

By
@LadyGourmet

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

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
5 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

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

How to Make Corn Salad

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.

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