CORN SALAD WITH LIME AND HONEY
By Kitchenbee
Splendid Soups & Stews
If corn is out of season, use frozen corn, thawed and skip the “corn milk”
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Ingredients
- 6 6 10 cups fresh kernels, cobs reserved (about 10 ears)
- 2 2 2 tblsp olive oil
- 2 2 2 tblsp fresh lime juice
- 1 1 1 tblsp minced lime zest
- 2 2 2 tsp honey
- 1/8 1/8 1/8 tsp cayenne pepper
- 1/4 1/4 1/4 chopped fresh cilantro
- 2 2 2 tblsp finely diced onion
- 2 2 2 tblsp finely diced red bell pepper
- to and black pepper to taste
Details
Preparation
Step 1
Blanch corn kernels in a pot of boiling salted water, 2 minutes; drain. Rinse kernels with cold water; drain and transfer to a bowl.
Scrape cobs to remove juice for the “corn milk.”
Whisk together ¼ cup corn milk, oil, lime juice, zest, honey, and cayenne for the vinaigrette.
Toss together corn kernels, vinaigrette, cilantro, onion, and bell pepper. Season salad with salt and black pepper.
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