corn salad

Name: Corn Salad
Prep time: 5 min
Cook time: 10 min
Yield: 4
Cuisine: American
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

35 Pinches 1 Photo

Catherine Cappiello Pappas

Amityville, NY

Updated on Jun 12, 2014

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

Rate

prep time 5 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

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

How To Make corn salad

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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