Corn Salad with Lime and Honey

Lynnda Cloutier


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


★★★★★ 1 vote



  • ·
    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

How to Make Corn Salad with Lime and Honey


  1. 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 Corn Salad with Lime and Honey

Course/Dish: Vegetables

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