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corn salad

LadyGourmet avatar
Recipe by
Catherine Cappiello Pappas
@LadyGourmet
Amityville, NY

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

yield 4 serving(s)
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For corn salad

  • 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

  • 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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