Corn Salad
- Yield: 3 cups
Ingredients
Scale
- 2 ears sweet corn
- 1 teaspoon oil
- 1 serrano pepper
- 2 green onions
- 1 Roma tomato
- 1 clove garlic, minced
- 1 tablespoons lime juice
- 2 tablespoons minced cilantro
- 1 teaspoon salt
- Optional: 1 cup rinsed and drained black or kidney beans
- Optional: 1/2 cup cotija cheese
Instructions
- Shuck the corn and rub with the oil. Sear on all sides in a hot skillet (or throw them on the grill for a couple of minutes). Set aside.
- Blister the serrano and the green onions in the same skillet (or on a grill).
- Cut the kernels from the cobs. Dice the serrano, the green onions and the tomato.
- Combine all these in a large bowl and add remaining ingredients. Stir to combine. Serve right away, slightly warm, or refrigerate to chill. Best served within 48 hours.
Find it online: https://hilahcooking.com/corn-salad/