Summer Spice

Roasted Corn Salad

Skillet roast fresh corn for this spicy, creamy side dish. (Progressive Farmer photo by Rachel Johnson)

Servings: 6 to 8 | Total Time: 25 minutes


1 tablespoon olive oil


16 ounces frozen or fresh corn kernels


3 green onions, trimmed and chopped


½ cup chopped fresh cilantro


1 fresh jalapeño, diced with seeds removed


2 limes, zested and juiced


½ teaspoon ground cumin


2 tablespoons sour cream (or yogurt)


2 tablespoons mayonnaise


½ cup queso fresco cheese, crumbled

1. In a large, heavy-bottomed skillet (such as cast iron), heat olive oil to medium-high heat. Add corn kernels in an even layer; let cook 2 minutes without stirring to char. Stir; continue to cook until all kernels are cooked through (about 3 minutes).


2. Remove from heat; set aside to cool slightly.


3. In a large bowl, combine green onions, cilantro, diced jalapeño, lime juice and zest, cumin, sour cream and mayonnaise; stir until smooth. Toss corn with cream mixture until well incorporated. Toss with half of cheese. Taste to adjust seasonings.


4. Pour corn mixture into desired serving bowl. Top with remaining cheese and extra cilantro (if desired).
Serve warm.

Click here to see more of Rachel's recipes www.stupidgoodrachel.com