Vegan Classic Corn Salad
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Learn more →Ingredients
6 servings
- 4 ears fresh corn, husked
- 3 tbsp olive oil
- 1 red bell pepper, finely diced
- ⅓ cup red onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika (optional)
- 2 oz crumbled cotija or feta cheese (optional)
Can be omittedfeta cheese
Instructions
- 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
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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