Charred Corn and Lime Salad

Stock up on Indiana sweet corn for this twist on a summer classic.
By | June 15, 2015

Instructions

Remove the husks of both ears of corn. Place the ears of corn over a lit gas hob ring on medium heat. Cook, turning occasionally, until all sides of corn are charred.

 

Take one ear of corn and hold it upright in a large bowl. Cut down the sides of cob to remove corn kernels. Use the backside of the knife to scrape down the sides again removing juices and remaining pieces of corn. Repeat with the second piece of corn.

Add the lime zest and juice, melted butter (or olive oil), chopped cilantro, chopped mint and paprika to corn. Stir together to coat.

Add spinach. Toss together with hands then crumble over the feta cheese or queso fresco.

Serve immediately or chill until needed.

Recipe courtesy of TopWithCinnamon TopWithCinnamon.com

 

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Ingredients

Salad
  • 2 large ears of corn
  • 1 lime, zested and juiced
  • 1 tablespoon melted butter or olive oil
  • ½ cup chopped cilantro
  • ⅓ cup chopped mint
  • ½ teaspoon sweet, smoked paprika
  • 2 cups spinach leaves
  • 2 ounces queso fresco or feta cheese
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