Corn Salad With Parmesan and Chilies

corn-salad-parmesan-chilies
Photo by Paul Sirisalee
Corn Salad With Parmesan and Chilies 2.9 89 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 220 calories
    • Fat 11 g
    • Sat Fat 2 g
    • Cholesterol 5 mg
    • Sodium 389 mg
    • Protein 8 g
    • Carbohydrate 29 g
    • Sugar 5 g
    • Fiber 4 g
    • Iron 1 mg
    • Calcium 111 mg

Cut the corn kernels off the cob and toss with the oil, Parmesan, lemon juice, chilies, and Parmesan; season with 1 teaspoon salt and ½ teaspoon pepper. Cover and set aside at room temperature for up to 8 hours. Just before serving, toss with the oregano.

Ingredients

  1. Check 8 ears corn, shucked
  2. Check 1/4 cup olive oil
  3. Check 2 tablespoons fresh lemon juice
  4. Check 2 red chilies, sliced
  5. Check 2 ounces shaved Parmesan
  6. Check kosher salt and black pepper
  7. Check 2 tablespoons fresh oregano leaves

Directions

  1. Cut the corn kernels off the cob and toss with the oil, Parmesan, lemon juice, chilies, and Parmesan; season with 1 teaspoon salt and ½ teaspoon pepper. Cover and set aside at room temperature for up to 8 hours. Just before serving, toss with the oregano.