Corn Salad

Corn Salad

Serves 4

You can use either fresh corn that you grill or a can of corn – and trust me…the can is very easy and still really really good. Don’t knock it until you’ve made it.

Ingredients

  • 3 ears of corn, husks removed, or
  • One-15 ounce can corn kernels
  • 1 red pepper, diced small
  • fresh cilantro, finely chopped to make about 1/4 cup
  • 1/4 red onion, thinly sliced
  • 1/2 teaspoon cayenne
  • 4 ounces goat cheese crumbles
  • Juice from 1/2 lime
  • 2-3 tablespoons olive oil
  • Pinch of Kosher salt

Steps

  1. Brush corn with about 1 tablespoon of the olive oil and roast on the grill until softened and brown in spots (probably 20-25 minutes)- let cool, cut off the husk and put in bowl, or
  2. If using the canned corn, drain the water and cook corn in a very hot pan with a little oil until it softens a bit and starts to get browned in spots – then put in a bowl
  3. Add all remaining ingredients and mix well – serve and smile
  • chopped kale and roasted corn salad

    Chopped Kale and Roasted Corn Salad

    Kale – the cardboard of the salad world. But marinating it in this dressing and using avocado help make it so delicious – not to mention healthy. It’s our new favorite.

  • the wedge salad

    Blue Cheese Wedge

    Who says iceberg lettuce is only for burgers or rabbits? Try this awesome, crispy throw-back for dinner one night while watching Walter Cronkite & serving roumaki as an appetizer.