Becky Luigart-Stayner; Lydia DeGaris-Pursell
6 servings (serving size: 1/2 cup salad)

How to Make It

Combine first 6 ingredients in a large bowl. Combine remaining ingredients in a small bowl, stirring with a whisk. Drizzle lime juice mixture over corn mixture, and toss well.

Ratings & Reviews

Great main dish with chicken

September 30, 2015
We had double servings of this on a bed of spinach and arugula, topped with simple sauteed chicken breast, sliced thin, and with a side of some leftover corn bread. It was filling and delicious.  I followed the recipe exactly except to sub 2 thinly sliced scallions for the shallot and to add some garlic to the dressing.  A great summer (or late summer, as it might be) dish.  Next time, I might add some chopped fresh basil.

rstarrlemaitre's Review

August 31, 2012
If you're going to have raw corn, this is the way to do it! The corn marinates in the lime juice for a combination of sweet and tart. Add paprika-coated chicken and tofu for a main dish salad.

amyallen's Review

July 07, 2011
I bought corn in their husks and roasted them on the grill as I roasted the peppers. I added Cumin also. You could substitute Cilantro for the parsley-as long as it is fresh. Even better the next day!

judithrus's Review

May 04, 2009
I served this salad with the Brown Sugar and Mustard Salmon, also a CL recipe and roasted asparagus. This salad will be great with grilled foods in the summer. Light and satisfying! I will definitely make it again!