Corn Salad With Parmesan and Chilies

Photo by Michelle M.
Adapted from realsimple.com

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

--

servings

Adapted from realsimple.com

Ingredients

  • 8

    ears corn, shucked

  • 1/4

    cup olive oil

  • 2

    tablespoons fresh lemon juice

  • 2

    red chilies, sliced

  • 2

    ounces shaved Parmesan

  • kosher salt and black pepper

  • 2

    tablespoons fresh oregano leaves

Directions

1. Cut the corn kernels off the cob and toss with the oil, Parmesan, lemon juice, chilies, and Parmesan; season with 1 teaspoon salt and ½ teaspoon pepper. Cover and set aside at room temperature for up to 8 hours. Just before serving, toss with the oregano. Tip You can use red serrano, jalapeño, or Fresno chilies in this recipe. If fresh chilies aren’t available, substitute crushed red pepper to taste.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: