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Corn Salad

September 19, 2013

Wow, so it’s been awhile…so it’s been summer and I’ve been busy. I got quite the backlog going here, so hopefully I catch up soon.

I got this recipe from a friend who served it at her 4th of July party last summer. Super tasty, very fresh summer salad of the non-lettuce sort. It’s good warm or cold.

Corn Salad
Difficulty: Easy
Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min
Yield: 4-6 servings
Taste: very good

1/2 red onion diced
4 ears of corn grilled
1 container cherry tomatoes grilled
1 large avocado chopped (I don’t include since I don’t like avocado)
juice of 1 lemon
2 tsp cumin seeds toasted
splash of olive oil
Salt and pepper to taste

1) Preheat grill to medium.
2) Remove silk and husk from corn and brush with olive oil.
3) Cook corn for 15-20 minutes rotating every 5 min until kernels are tender. Grill cherry tomatoes at the same time. I put the tomatoes on a piece of tinfoil.
4) Cut the corn off the ears and combine with the onion, tomatoes and avocado (optional).
5) Juice the lemon and combine the juice with toasted cumin seeds and olive oil and whisk together.
6) Pour the lemon dressing over the veggies and toss.

Source: Erin’s kitchen


From → Side Dish

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