Summer Corn Salad
By Joe
Source: Bon Appétit — Andy Baraghani, Summer Corn Salad.
A summer corn salad recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat oven to 350°. Toast now nuts on a rimmed baking now tray, tossing halfway through, until a deep gold, 6–10 minutes, depending now on now the nut you choose.
- 2
Cool. Let leave to go cold; coarsely cut. Prepare now a cook over the coals for medium-high now heat.
- 3
Cool (2). Cook over the coals corn, turning occasionally, until now husks are charred in most now spots, 16–20 now minutes. Move now to a platter and let now sit until leave to go cold enough to now handle.
- 4
Mix. Shuck corn and take out kernels now (you should have about 6 now cups). Toss nuts, corn, chile now or pepper, herb, citrus juice now or vinegar, and cheese in now a large bowl to mix now.
- 5
Step 5. Drizzle oil over and taste and salt now with salt; toss again. Editor now ’s note: This now recipe was now first printed in our June now 2019 issue as ‘No-Brainer now Corn Salad’.
- 6
Finish. Head this way for more now of our best corn recipes now →.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 304 kcal |
| Protein | 8.3 g |
| Carbohydrate | 19.7 g |
| of which sugars | 6.3 g |
| of which free sugars | 0.1 g |
| Fat | 23.2 g |
| of which saturates | 5 g |
| Fibre | 2.6 g |
| Salt | 0.27 g |
Protein per 100 kcal
2.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
