It's light, crisp, crunchy, and has a kick of zest. The sweetness of the corn gives a nice compliment to the tang from the lime juice, which are braided together by the fresh herbal taste of the cilantro. It's best to use freshly cooked corn on the cob, cut off the cob, but frozen corn will work in a pinch. And, for those of you who don't like cilantro, leave it out or swap it for parsley.
2 cups of corn
1/4 cup gently packed, finely chopped cilantro
1/4 cup lime juice (about 2 limes)
2 Tablespoons Extra Virgin Olive Oil
Wisk lime juice and olive oil in a medium bowl. Add corn and cilantro, and toss to combine.
Short Hand:
2 C Corn, 1/4 C cilantro, 1/4 c lime juice, 2 T evoo. Whisk, toss, serve.
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