Warm Charred Corn Salad
Adapted from a Cooking Light recipe, this is an easy side dish to prepare using fresh corn on the cob
Servings
2
Servings
2
Ingredients
Instructions
  1. Heat a large cast-iron skillet over medium-high.
  2. Add corn, bell pepper, and onion; cook 5 minutes or until vegetables are lightly charred and tender.
  3. Transfer corn mixture to a large bowl. Stir in chives, vinegar, and oil. (I also lightly season with salt and pepper).
  4. Serve and enjoy!
Recipe Notes

Stacy’s Notes:  I found this in a Cooking Light email in the summer of 2017. I tried it (without the bell pepper) with two ears of fresh corn, just cut straight off the cob with my big knife.  It’s a really tasty, and quick and easy side dish for us.  I do add a bit of salt and pepper (I found it odd that the recipe did not call for any).  Best served warm!