Corn Salad with Lime

As seen in The Washington Post.

Over the years this recipe has had many adaptations depending on what is available in the spice rack.

6 ears unshucked corn
1 cup cooked quinoa
4 large limes, for zest and juice
1 tablespoon ground cumin or raz el hanout
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
2 tablespoons chopped chives, for garnish

Soak the corn in a large bowl of cool water for 15 minutes.

Shuck the corn and steam it until just cooked, about 3 to 4 minutes. When cool enough to handle, cut the kernels off the cob and transfer them to a large serving bowl. Add the cooked quinoa.

Zest two of the limes directly into a separate medium bowl in which you will make the dressing, catching any tangy oils. Juice all 4 limes to yield 1/2 cup of juice. Add the lime juice, cumin, olive oil and salt and pepper to taste, whisking to combine. Pour over the corn and quinoa mixture and toss well. Garnish with the chopped chives.

Pictured above is the Corn Salad made with cooked barley instead of the quinoa and surrounded by sautéed shiitake mushrooms.

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