Corn "Salad"

I'm not sure if this truly qualifies as a salad, but it's one of the most delicious things I look forward to each summer. Local fresh corn, peppers and tomatoes will soon be in full swing, and this is a recipe that highlights them all beautifully. 

Use whatever combination of citrus is available (I used lemons, oranges, and limes for this go-around). The sharpness of the citrus partner so well with the sweet corn, you will making this easy recipe many times this summer. This dish pairs well with salad greens, or as a side to your favorite protein. Keep in mind you're making a "pan vinaigrette", so you shouldn't need additional dressing.

*This post features Spice Blends, Kenyan Wood Bowls and Dish Towels available on our site.*

Corn "Salad"

Makes 3-4 servings

  • 3-4 ears fresh corn, husked
  • 1 medium onion, finely diced
  • 3-4 cloves garlic, minced
  • 1 bell pepper, diced
  • Olive Oil
  • 8 oz. citrus juice 
  • 2 tsp. Mélange Spice Blend*
  • Salt and Pepper 
  • Diced Tomato
  • Fresh Parmesan

This recipe comes together within 15 minutes; so it's best to have all ingredients prepped and ready to go!

Generously coat a heavy bottom skillet with oil and heat on medium high. Add diced onion and garlic, sauté until lightly browned. Once onions and garlic are translucent, add bell pepper and stir 2-3 minutes. When pepper is ready, add in corn and cook and additional 2-3 minutes. Add salt and pepper to taste along with Mélange Spice Blend. Cook 1-2 minutes more; add the juice and heat a bit higher until juice is simmering 4-5 minutes.

You will want the mixture to be moist but not sitting in liquid, if it is keep simmering until liquid evaporates. If it's too dry, add a bit more oil. Let mixture come to room temperature and serve with diced tomato and parmesan. (leftovers are even more delicious!)

Be Well,

Tammy