Remember back when I used to make recipe videos? They kind of fell to the wayside because 2012 was such a crazy year, but one of my goals for 2013 is to bring them back, and better than ever! I’m feeling so excited and inspired about the year to come, and I figure I should make use of that energy while it lasts!
This is a super easy, fresh, delicious corn salad that’s a breeze to make. About two years ago, I was at a party with an editor from Bon Appetit, and I asked her what her favorite recipe was — and she told me this salad. Convinced?
I’m also including the recipe below because the video goes a little quickly — but I’m so excited at how this turned out and can’t wait to do some more!
Lime Corn Salad
8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes
1/4 cup lime juice (about two limes)
1 cup crumbled cotija cheese
1/2 tsp flaky sea salt
Heat a pot of water to boiling. Cook the corn ears for about 5-7 minutes, or until they turn a bright yellow color. Allow them to cool slightly and then cut off the kernels from the cobs.
Mix in the cotija cheese and lime juice, and sprinkle with flaky sea salt. Serve warm or at room temperature.
Serves 6-8 as a side dish.