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”

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

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.