Corn Salad

17 Sep

Anyone that knows anything about Alex and I knows that we are carnivores.  Ribs and steaks are our ultimate favorites.  I mean, is there anything better than a nicely marbled rib-eye pan seared with compound butter?  I think not.  But great meats must be paired with a great side and this corn salad will not fall short of your expectations. We love this salad because it’s not the usual lettuce/cheese/crouton combo, which can get old fast. This salad is light, crunchy and full of diverse flavors.  It’s best to make this in the summer time when corn is fresh and delicious, but canned corn can also be substituted if you want to make this in the winter months.

Corn Salad
2 Servings

3 ears of corn, husked
5 grape tomatoes, halved
1/4 cup of thinly sliced red onion
1/4 cup chopped cilantro
1/4 cup chopped green onions
3 Thai chilis, chopped
2 limes
1 tsp fish sauce (optional)
salt and pepper

  1. Grill corn for about 3 minutes on each side, or until the kernels are slightly blackened. Allow the corn some time to cool before cutting the corn from the cob. For tips on how to cut the corn click here.
  2. Combine corn, tomatoes, onions, cilantro and chilis in a big bowl.
  3. Add lime juice and fish sauce. Mix well.
  4. Add salt and pepper to taste.  If you are not using fish sauce then you might need to be a bit more liberal with the salt.
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