This is THE salad recipe of the summer and takes 5 mins to prepare! Go make it now and we dare you to tell us it is not lick the bowl worthy delicious :) Nothing beats making this dish in season with fresh corn, but, of course, a can of corn kernels is an easy pantry staple, giving you the option to make this salad year ‘round. Watch us make it on Youtube and Reels.
5 ears of corn (or 2 cans)
1 bunch fresh cilantro, roughly chopped
½ c Seed + Mill Organic Tahini (our Roasted Garlic Tahini is also delicious here)
Juice of 2 limes
1 Jalapeño, seeded, then thinly sliced
Salt & pepper, to taste
- If using fresh corn, we love grilling it for the charred kernels. You could also place the canned corn on a baking sheet and roast it in the oven at 400F for 10 minutes to crisp it up (or just skip this step altogether if you’re short on time).
- Slice corn off of the cob, place in a bowl. Add all of the other ingredients and gently mix until well combined.