Recipe: Simple Zesty Corn Salad

My friend N makes an amazing corn salad – she made it on the regular last year and I got seriously addicted to it. Unlike N, I am not very adventurous with my cooking and I’m also a little lazy when it comes to food (#realtalk). So, instead of making her exact recipe (which is mind-blowing and she will have to do a guest post on it at some point), I simplified it to something that I could do in 15 minutes and with minimal ingredients. The result is a very pared-down, simple salad that can be dressed up to your liking or eaten plain.

The technique of pan-roasting the corn kernels is the key twist on this recipe (and hers) – it gives the corn a caramelized yet smokey flavor that is incredible. This is a summer-only recipe since it does require fresh corn off the cob.

Arlington Darling | Simple Zesty Corn Salad

5 ears of corn
2 limes, zest and juice
1 tsp. paprika
1 tsp. salt
1 tsp. pepper

To Make:
1. Cut the corn off of the cob (I find that the best way to do this is to de-husk the cobs and place the cobs vertically in a large bowl to catch the kernels as you slice down them with a large knife).
2. Preheat a large frying pan with olive oil on high heat.
3. Add the kernels to the hot frying pan in a thin layer (you may need to do two batches, I did). Toast the corn on high heat for about 15 minutes, or until it is toasted, fragrant, and beginning to blacken.
4. Remove corn from heat and place in a large bowl (at this time, do second batch if needed).
5. Add lime zest, juice, paprika, salt, and pepper to the bowl. Stir and serve warm or cold.

Arlington Darling | Simple Zesty Corn Salad

Enjoy! This is the perfect side salad for a BBQ or can be eaten alone as a main course – some limey marinated tofu or grilled zucchini would round it out, and cotija or feta cheese would be a great addition too.


One thought on “Recipe: Simple Zesty Corn Salad

  1. Pingback: Roasted Paprika Corn - Can't Stay Out Of The Kitchen

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