Summer Cilantro & Corn Salad

cilantro corn salad 7

As I was husking ears of corn for this meal, I was reminded of growing up. My sister and I would go to the grocery store with my mom and her and all the other moms would lean over the big cardboard box full of corn, peeling each husk just enough to see if the corn was full of healthy kernels.

cilantro corn salad 2

I steamed four ears of corn and gently removed the kernels. You can use canned or frozen corn kernels if corn is out of season, but I highly recommend using fresh corn if you can find it! It only takes a few minutes to steam and the little extra work is worth it (I think!).

I added a few of my favorite ingredients to the corn – bright red cherry tomatoes, cilantro, minced red onion, queso fresco, and a squeeze of lime.

 

cilantro corn salad 5

 

 

Summer Cilantro & Corn Salad
Serves 6
A sweet corn salad with fresh cilantro and queso fresco.
Print
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 4 ears of white corn, husked (about 3 ½ cups of kernels)
  2. 2 tablespoons minced red onion
  3. 3 tablespoons chopped fresh cilantro
  4. ½ cup queso fresco
  5. ¾ cup quartered cherry tomatoes
  6. juice of one lime
Instructions
  1. In a large pan, fill the bottom with about 1-2 inches of water. Bring to a boil. Add corn (halve if necessary to fit) and cover. Steam for about 5-10 minutes, or until corn is cooked. Remove from pan and let sit to cool, about 5 minutes. Using a sharp knife, gently take of kernels and place in a medium serving bowl.
  2. Add all other ingredients and stir to combine. Refrigerate until ready to serve.
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