Don’t throw away those last few ears of corn! It’s too good to waste and makes a great side dish with plenty of flavor and crunch. This summer I’ve been concentrating on finding creative ways to use leftovers, especially fruits and vegetables. This corn salad is a great way to use up cooked corn on the cob, and since it doesn’t contain any mayonnaise or dairy ingredients, is terrific for potlucks, parties or picnics. Just triple the recipe and you’ll have enough for a crowd.
You can also add this corn dish to burritos or tacos, as it’s very similar to the corn you get at Chipotle restaurants.
Jersey Fresh Cool Corn Salad
Makes 4 servings, about 1/2 cup each
2 ears cooked corn on the cob (yield about 2 cups)
1/4 cup onion (red onion, if you have it)
1/8 cup fresh cilantro
Juice of 1 lime
1 tsp salt
Slice corn kernels off the cob and separate into a bowl. Chop onion and cilantro. Add lime juice and salt. Stir to combine. Serve cold.
Copyright 2015 Barb Szyszkiewicz for Cook and Count.
Photos copyright 2015 Barb Szyszkiewcz. All rights reserved.
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