Middle Eastern Corn Salad Recipe


My uncle is a truck driver who makes deliveries between Florida and Ohio. Every year he brings home fresh Ohio corn, and this year I bought ten dozen ears of corn, which my family helped husk, cook, remove the kernels and freeze. We now have LOTS of corn and this seemed like a fun recipe to try.

The corn and lentils go very nicely together and it was a perfect addition to our Labor Day BBQ menu! For a vegan version, simply remove the goat cheese, which I honestly didn’t feel it needed anyways. I adapted this recipe from one I found in Fine Cooking.

Ingredients needed

4 cups fresh corn kernels
1 cup pistachio oil
2 cups lentils, cooked
3 cups cherry tomatoes, halved
2/3 cup sliced scallions
1/2 cup fresh lime juice
2 tablespoons honey
1 serrano chile, seeded and chopped
4 garlic cloves, chopped
Grated zest from one lime
2 teaspoons ground turmeric
2 teaspoons ground cumin
Sea salt and black pepper to taste
6 oz firm goat cheese
One bunch cilantro leaves, chopped

Cooking instructions

In a skillet, cook the corn in the pistachio oil over medium heat until it begins to sizzle, approximately 5 minutes. Add 2 tablespoons water, cover, and steam until the corn is tender, about 2 minutes. Transfer to a large bowl and let cool to room temperature (it took mine about an hour). Add the lentils, tomatoes, scallions, lime juice, honey, serrano pepper, garlic, lime zest, turmeric, and cumin. Season with salt and pepper and let sit, stirring occasionally, for 30 minutes. Add cheese and cilantro and mix gently.

Recipe and photo by Michelle

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