Charred Corn Salad Recipe : Jamie Deen : Food Network

Ingredients

  • 2 ears corn on the cob, husked
  • 3 tablespoons
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper
  • One 15-ounce can black beans, drained and rinsed
  • 2 cups
  • 1 cup cooked and cooled brown rice
  • + 3 more ingredients
    • ¼ cup finely chopped red onion
    • 3 thinly sliced green onions, whites and green parts
    • 1

Heat a large cast-iron skillet over high heat. Char the ears of corn, rotating on all sides, in the dry skillet until lightly blackened and charred, about 15 minutes. Let cool, and then remove the kernels from the cob with a sharp knife. In a small bowl, whisk together the olive oil, lime juice ...

View full recipe at SpringPad

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