Charred Corn Salad Recipe : Jamie Deen : Recipes : Food Network


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

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 j...

View full recipe at SpringPad


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