John Myers
Corn Salad
The perfect corn salad recipe with a picture and simple step-by-step instructions.
- 2 Corn on the cob
- 2 Garlic cloves
- 0,5 Red Chilli pepper
- 3 tbsp Oil
- 1 tbsp Butter
- 3 Spring onions
- 1 tbsp Lime juice, freshly squeezed
- 5 tbsp Parmesan, freshly grated
- Salt
- Cut the corn kernels from the cob, finely slice the garlic and finely chop the chilli pepper. Heat the oil very strongly in a pan, add the corn kernels and fry the corn kernels until light brown while turning. Add the garlic and chilli and fry for 1 minute.
- Now add the butter, melt and continue to fry over a medium heat for about 3 minutes, turning. In the meantime, cut the spring onions into fine rings and grate the Parmesan.
- Put the corn in a flat salad bowl and season with the lime juice and salt. Spread the cheese and spring onions over it and enjoy while still warm.
tip
- You can sprinkle the salad with fresh chopped coriander, but since not everyone likes coriander, I always serve it extra so that everyone can decide for themselves.
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