Jalapeño Corn Salad
Summer foods should be easy, fast and highlight the incredible flavors of the season. This salad, which Albert Yee of Messy and Picky brought to the Philly food blogger potluck, is all 3. It keeps nicely in the fridge for several days, and I ate it as a side or a main dish on a hot night. Thanks to Albert for the recipe.
Jalapeño Corn Salad
- 4 ears corn
- 1 lime
- 1 jalapeño
- 1 scallion
- 4 tbsp olive oil
- salt and pepper
Boil the corn for 3 to 4 minutes, then cut the corn off the ears. Seed and dice the jalapeno. Finely slice the scallion from tip to end. Zest the lime, then juice it. Toss all the ingredients in a bowl, then salt and pepper to taste. Total prep time: 10 minutes. Serves 10-12 as a side.
