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Lilly’s Table

 
 
© Lillys-Table.com Photo of Sweet Lemon Corn
 

Tags: Dairy Free Gluten-Free Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Sweet Lemon Corn

 

Bright lemon and a touch of honey takes sweet corn almost in the direction of dessert. If your corn is incredibly sweet, feel free to scale back the honey even to zero. If your corn has nice flavor, but lacks in sweetness this salad will help it shine.
This works well for leftover corn, or if you are starting from scratch. You will need about two to three ears of corn to make up 2 cups of kernels.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 lemon, zest and juice
  • 1 teaspoon honey, or agave for vegan option
  • ¼ teaspoon salt
  • 2 cups corn

Serving Size: 2 People

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Preparation Instructions

Start with the cobs and the husks still on. Soak in water briefly and than grill, about 5 minutes on each side. This will bring out the natural sweetness of the corn. Alternatively, boiling in water for about 8-12 minutes works, too.

To remove it from the ears, stand it up right and slice alongside while the kernels fall from it. Typically, about two to three ears of corn are needed to make two cups.

Zest the lemon with a microplane or small grater. Juice the lemon.

Whisk together the zest, juice, honey, salt and olive oil. Fold in the corn and season with as much black pepper as you enjoy.

It can be enjoyed immediately, even if the corn kernels are still hot or chill and allow the corn to marinate slightly in the dressing. The longer it marinates the sweeter and tangier it will become.