Grilled Corn Salad

Use up any leftover grilled corn in this adaptable, tasty corn salad. Keep the citrus for brightness and the oil for a touch of richness, then combine your favourite cheeses, herbs, and nuts. Add some jalapenos, cut into slices, or a generous teaspoon of red chilli flakes if you prefer a little “kick.” This simple meal is a potluck favourite since it tastes well cold or at room temperature.

Ingredients

Grilled and shucked corn from 4 ears
roasted nuts, such as walnuts, pecans, pistachios, to the tune of 1/4 cup
one cup chopped tender herbs, such cilantro, basil, or parsley
Pickled onions, half a cup
finely grated Parmesan, 1/4 c. Lime juice, 1/2 c.
Extra-virgin olive oil, 1 tablespoon
Halal salt
black pepper freshly ground

Directions

Corn kernels should be gently cut from the cob using a chef’s knife and placed in a big bowl. To make small pieces out of toasted nuts, use the bottom of a measuring cup or a small pan.
To the bowl with the corn, add the nuts, herbs, pickled onions, Parmesan, lime juice and oil. Stir in the salt and pepper after seasoning. If needed, taste and add salt, pepper, or lime juice.

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