Corny Salad
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
54
Spice
60
Sweetness
51
Sourness
37
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Fill a tall pot with 2 to 3 inches of water
2
Bring to a boil
3
Add corn ears, cover pot reduce to simmer and cook 3 to 5 minutes depending on sweetness of corn and how crisp you like it
4
Remove and let cool enough to handle
5
Scrape corn from cobs by running knife along cob and balancing the corn upright on fat end of cob
6
In a bowl combine the zest of 1 lime, the juice of 2 limes and the hot sauce
7
Whisk in extra-virgin olive oil, and add the spinach, onions, bell pepper and corn
8
Toss the salad to combine and season with salt and pepper, to taste