4-Ingredient Corn Salad
4-Ingredient Corn Salad
Ingredients
- 4 large ears sweet corn, husked 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 black pepper, to taste
Instructions
- 1
Cook the corn using your preferred method (grilling, boiling, or microwaving). Do not overcook. Let cool slightly.
- 2
Place a damp kitchen towel or paper towel on a stable work surface and place your cutting board on top.
- 3
Set a corn cob cut side down on the cutting board. Hold the top of the cob with your non‑dominant hand, then grasp a sharp paring knife in the other. Place the knife at the top of the cob (about an inch or so away from your fingers), then use a back‑and‑forth sawing motion with a bit of downward force, to remove the kernels from the cob, staying as close to the inner core as possible. Flip the cob to remove the remaining kernels, then repeat with the remaining cobs.
- 4
Place the cut kernels in a bowl and add the green onions, lime zest and juice, olive oil, and salt and pepper, to taste. Toss gently to combine.
