Corny salad
Indulge in the delightful mix of sweet corn, crisp vegetables, and zesty dressing in this refreshing corny salad recipe. Perfect for summer gatherings!
Ingredients:
- 6 ears fresh corn
- 2 limes
- 2 tablespoons hot sauce, eyeball it
- 1/4 cup extra-virgin olive oil, eyeball it
- 4 generous handfuls baby spinach, chopped
- 1 small red onion, chopped
- 1 red bell pepper, seeded and chopped
- Salt and freshly ground black pepper
Instructions:
- Fill a tall pot with 2 to 3 inches of water. Bring the water to a boil. Add the corn ears, cover the pot, then reduce the heat to simmer and cook for 3 to 5 minutes based on the sweetness of the corn and your desired level of crispiness. Take out the corn and allow it to cool until it can be handled. Remove the corn by slicing it off the cobs using a knife and keeping the corn standing upright on the thick end of the cob.
- In a mixing bowl, blend together the grated outer skin of 1 lime, the freshly squeezed juice of 2 limes, and the hot sauce. Stir in some extra-virgin olive oil, then include the spinach, onions, bell pepper, and corn. Mix the salad thoroughly and season with salt and pepper, as needed.
Summary:
- Calories: 1114 kcal
- Fat: 63 g
- Protein: 24 g
- Carbs: 145 g
- Potassium: 2253 mg
- Magnesium: 266 mg