Corny Salad

Name: Corny Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 4 handfuls generous handfuls baby spinach, chopped; 6 ears fresh corn; 2 Tbsps hot sauce, eyeball it; 2 limes; 59 milliliters extra-virgin olive oil, eyeball it; 1 red bell pepper, seeded and chopped; 1 small red onion, chopped; 8 servings Salt and freshly ground black pepper

Corny Salad is a gluten free and vegan side dish. This recipe serves 8. One portion of this dish contains roughly 3g of protein, 8g of fat, and a total of 133 calories. If you have onion, salt and pepper, hot sauce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 20 minutes.

Instructions

Fill a tall pot with 2 to 3 inches of water. Bring to a boil.

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Water

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Pot

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.

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Corn

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Pot

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.

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Corn

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Knife

In a bowl combine the zest of 1 lime, the juice of 2 limes and the hot sauce.

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Hot Sauce

Juice

Lime

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Bowl

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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Extra Virgin Olive Oil