July 1, 2015

In the Kitchen: Summer Corn Salad

I'm finding myself slowly easing back into the kitchen. When we sublet this apartment we knew the state of the kitchen was pretty dismal. We planned on eating out and enjoying Charleston so it didn't seem to worrisome. But, we cannot eat out for every meal so I've turned to simple dishes to get us through those days. We picked up a few ears of corn at the farmer's market this past weekend with the intention of making a simple salad. This dish goes along great with grilled meat or seafood, just as it does wrapped up in a tortilla with fresh salsa. If you're headed to a 4th of July picnic this weekend this corn salad would make a great side dish. The prep time is minimal, and it can be left outside for extended periods of time without spoiling. 

Summer Corn Salad

3 ears of corn
1 tablespoon olive oil
1/4 cup red onion, diced
1/2 cup cilantro, minced
Juice of 1/2 lime
pinch of cayenne pepper

Preheat oven to 375 degrees. Place shucked corn cobs on a rimmed baking sheet and coat with olive oil, salt, and pepper. Roast for 15 minutes until golden, flipping corn halfway. Allow to cool and then remove corn kernels from cob.

Toss corn, red onion, cilantro, lime juice, and cayenne pepper in a mixing bowl. Season with salt and pepper. Serve at room temperature or chilled.

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