This versatile, flavorful corn salad is the perfect way to use up leftover grilled corn. Mix and match your favorite cheeses, herbs, and nuts, but keep the citrus for brightness and oil for a little richness.
Ingredients
- 4
ears corn, shucked and grilled
- 1/4 c.
toasted nuts (such as walnuts, pecans, or pistachios)
- 1 c.
tender herbs (such as cilantro, basil, or parsley), chopped
- 1/2 c.
- 1/4 c.
freshly grated Parmesan
-
Juice of ½ lime
- 1 tbsp.
extra-virgin olive oil
-
Kosher salt
-
Freshly ground black pepper
Description
- Step 1Using a chef’s knife, carefully cut corn kernels off cob and place in a large bowl. Use the bottom of a measuring cup or small pan to crush toasted nuts into small pieces.
- Step 2Add nuts, herbs, pickled onions, Parmesan, lime juice, and oil to bowl with corn. Season with salt and pepper and stir to combine. Taste and add more lime juice, oil, or salt and pepper if necessary.
