This dish from Emily Cohen of My Life, My Menu uses all of the crunchy, seasonal summer corn your tastebuds could want.
What You’ll Need:
5 pieces corn on the cob, cleaned
1/2 cup parmesan cheese, grated
1/2 cup parsley, roughly chopped
1/2 cup cooked chickpeas (if using canned rinse and dry them)
Juice of 1 lemon
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
Pinch of cayenne pepper
What to Do:
Stand your corn up vertically onto a cutting board. Using a a sharp knife, cut your kernels off the cob from top to bottom. Go around the corn until all the kernels are off. Place the corn into a mixing bowl.
Add the cheese, parsley and chickpeas into the bowl. When you are ready to serve, squeeze in lemon, sprinkle in salt and cayenne, and drizzle oil onto the salad. Mix well and taste for seasoning.
Plan ahead! You can prep the salad the day before serving, but dress and season it right before you want to serve it.
Emily Cohen is the founder of MyLifeMyMenu.com, a website that helps the busy person create balanced menus filled with easy, healthy, family-friendly recipes made up of simple and wholesome ingredients. For more from Emily, follow her on Instagram @MyLifeMyMenu and on Facebook at My Life My Menu.