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