Sweet, charred corn kernels are the star here, seared in a hot skillet until they pick up smoky, caramelized edges before cooling into a big mixing bowl of crunch. Crisp red bell pepper, red onion, and fresh cilantro fold right in, and a zippy lime-and-cumin dressing with just a touch of honey and smoked paprika ties every bite together. It's the kind of side that tastes bright and fresh whether you serve it straight from the bowl at room temperature or chilled ahead of time for a picnic. Simple pantry seasonings do all the heavy lifting on flavor, so nothing about the dressing or the corn itself needs to be fussy. This one's an easy, crowd-pleasing pick to add to a dairy free spread, especially alongside grilled meats or piled onto tacos.
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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.
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.
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