Corny Salad
- Reviews 4
Ready In: 20 mins
Serves: 8
Ingredients
- 6 ears fresh corn
- 2 limes
- 2 tablespoons hot sauce
- 1⁄4 cup extra virgin olive oil
- 4 (8 ounce) bags Baby Spinach, 4 generous handfuls chopped
- 1 small red onion, chopped
- 1 red bell pepper, seeded and chopped
- salt & freshly ground black pepper
Directions
- Fill a tall pot with 2 to 3 inches of water. Bring to a boil.
- 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.
- Remove and let cool enough to handle.
- Scrape corn from cobs by running knife along cob and balancing the corn upright on fat end of cob.
- In a bowl combine the zest of 1 lime, the juice of 2 limes and the hot sauce.
- Whisk in extra-virgin olive oil, and add the spinach, onions, bell pepper and corn.
- Toss the salad to combine and season with salt and pepper, to taste.
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