Mexican Corn Salad with Chiles, Lime, and Parmesan Cheese
In this salad, deeply sweet corn kernels are bathed in rich butter and tangy lime juice; flecked with chives, minced jalapeno, and crushed red pepper; and topped with a cloud of finely grated Parmesan. Adapted from Bon Appetit.
Course Salad Recipes
Cuisine Mexican
Keyword Mexican corn salad
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 4
Calories 265kcal
Author Robin Donovan
Ingredients
6ears of cornunhusked
2tablespoonsolive oil
2tablespoonsunsalted butter
Kosher salt and freshly ground black pepperto taste
Juice of 1 limeplus 4 lime wedges for serving
1tablespoonthinly sliced chives
1jalapeñoseeded, finely diced
1/2teaspooncrushed red pepper flakes
3ouncesabout 1 cup freshly grated Parmesan cheese, for serving
Instructions
Preheat oven to 450° F.
Place unhusked corn on a baking sheet and roast in the preheated oven for about 18 minutes, turning once halfway through cooking. Remove from oven and set aside to cool.
When the corn is cool enough to handle, shuck it and cut the kernels from the cobs.
Heat the oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring frequently, until just beginning to turn golden brown, about 5 minutes.
Stir in butter, salt, and pepper and cook, stirring, until butter is melted.
Place corn in a medium bowl, squeeze lime juice over and stir to combine.
Sprinkle chives, jalapeño, and crushed red pepper flakes over the top.
Serve immediately, passing the grated cheese alongside.