4 Ingredient Corn Salad

By Sara Haas from Simply Recipes

 This time of year, I go to my freezer to grab the ears of corn that I bought and froze throughout the summer.
I usually take two ears of corn (husks on), cut off the last one inch (hairy end) and microwave 6 minutes.  I learned that trick many years ago.  Wait 30 to 60 minutes for it to cool, then shuck and carve it off the ear.

Shared by Elly H.

Ingredients

4 large ears of corn, husks and silks removed, halved
4 green onions, ends trimmed and thinly sliced
1 lime, zest and juiced
2 Tablespoons extra virgin olive oil
Salt and freshly ground pepper, to taste

Toss all ingredients gently.  The chunks of corn in the bowl make it look nice. I’m sure any form of corn will work; it may just not look as nice. 

Makes 6 servings

Chef notes:

Your corn salad doesn’t have to end there. I have been known to throw all kinds of extra goodies in this versatile dish. For example, I love adding leftover grilled zucchini, eggplant, and bell peppers. If I have extra herbs lying around, I will add those in, too. Cilantro is great, but parsley and basil are also delicious.

You can bulk up the dish by adding a can of drained black beans and green chilis. I’ve even served my corn salad over grilled fish and chicken with great success.