Ingredients
Units
Scale
Salad:
- 16 oz. frozen corn
- 1 jalepeno - diced with seeds
- 2 cloves garlic - chopped
- 1 large onion - sliced
- 1 tbs. butter
- 1/4 cup fresh Italian parsley - chopped
- Zest of 1 lime
- Ground cumin
- Salt
- Pepper
Dressing:
- Juice of 1 lime
- 1 tbs. balsamic vinegar
- 1/2 tsp. salt
- 1/2 tsp. black pepper
Instructions
Salad:
- Heat a large frying pan and add the sliced onion and diced jalapeño. Let the onion get golden on the edges; then add the butter and garlic. When the garlic is fragrant turn off the heat and set the mixture in a bowl.
- Heat a large griddle and place the corn single layer. Dust with the ground cumin, dash of salt and pepper; when the corn slightly golden flip and do the same on the other side.
- Place in a bowl; zest the lime and add the onion mixture and toss.
Dressing:
- Juice the lime in a small bowl and add the balsamic vinegar, salt, pepper and stir.
- Pour over the salad and toss.
- Garnish with the chopped parsley.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
