Low Sodium Classic Corn Salad

Ingredients

6 servings

Instructions

1. 1

   Cut the kernels from the corn cobs: stand each ear upright in a large bowl and slice downward with a sharp knife, rotating the cob until all kernels are removed. You should have about 4 cups of kernels.

2. 2

   Heat 1 tbsp olive oil in a large skillet or grill pan over medium-high heat until shimmering. Add the corn kernels in a single layer and cook, stirring only once or twice, until the kernels are lightly charred in spots and fragrant, about 5–7 minutes. Transfer to a large mixing bowl and let cool for 5 minutes.