corn salad
It is the time of year to enjoy the freshness of the season with the simplicity of combining flavors.
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yield
4 serving(s)
prep time
5 Min
cook time
10 Min
method
Stove Top
Ingredients For corn salad
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16 oz. frozen corn
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1 jalepeno – diced with seeds
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2 cloves garlic – chopped
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1 large onion – sliced
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1 tbs. butter
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¼ cup fresh italian parsley – chopped
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zest of 1 lime
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ground cumin
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salt
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pepper
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dressing:
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juice of 1 lime
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1 tbs. balsamic vinegar
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½ tsp. salt
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½ tsp. black pepper
How To Make corn salad
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1For 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. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Corn Salad:
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