Corn salad
Description
Perfect for everyday meals. You can't spoil this salad with too much corn: the more, the better. I use young cobs of sweet corn, grilled. If you don't have a grill, you can roast the corn in the oven on a rack. The finished salad can be stored in the refrigerator. Serve it cold or warm, according to your preference. Garnish if desired and serve.
Instructions
- 1
Step 1
1. I remove the husks and silk from the corn, then wash and dry it. I rub the corn with salt, pepper, and olive oil, and set it aside for now.
- 2
Step 2
2. Finely dice the red onion, pepper, jalapeño, and garlic. Heat a skillet with olive oil, then add the red onion, season with salt, and cook for 3 minutes. Add the red pepper, jalapeño, and garlic, and cook until tender (3-5 minutes). Then turn off the heat and cover with a lid.
- 3
Step 3
3. Preheat the grill thoroughly (for at least 15 minutes), place the previously prepared corn on it, and grill each side for 2-3 minutes.
- 4
Step 4
4. Remove the corn from the grill and cut off the kernels with a sharp knife. Separate them with your hands.
- 5
Step 5
5. Transfer the vegetables from the skillet to a bowl, add corn, and dress everything with olive oil, lime juice, and finely chopped parsley. Season with salt and pepper if necessary.