- 16 oz. frozen corn
- 1 jalepeno – diced with seeds
- 2 cloves garlic – chopped
- 1 large onion – sliced
- 1 tbs. butter
- 1/4 cup fresh Italian parsley – chopped
- Zest of 1 lime
- Ground cumin
- Juice of 1 lime
- 1 tbs. balsamic vinegar
- 1/2 tsp. salt
- 1/2 tsp. black pepper
Preparation time 5mins
Cooking time 15mins
Adapted from livingthegourmet.blogspot.com
Thaw the corn in a colander over a large bowl.
Heat a large frying pan and add the sliced onion and diced jalapeño. Let the onion get golden on the edges; then add the butter and garlic. When the garlic is fragrant turn off the heat and set the mixture in a bowl.
Heat a large griddle and place the corn single layer. Dust with the ground cumin, dash of salt and pepper; when the corn slightly golden flip and do the same on the other side.
Place in a bowl; zest the lime and add the onion mixture and toss.
Juice the lime in a small bowl and add the balsamic vinegar, salt, pepper and stir.
Pour over the salad and toss.
Garnish with the chopped parsley.