Michael's Corn Salad

We use two tricks to ensure the success of this salad. While it can be served at room temperature, we find that it tastes best when served chilled. We also insist on using fresh corn, as the flavor and texture cannot be replicated by frozen kernels. This is an ideal accompaniment to serve alongside grilled fish, scallops or chicken.
May 15, 2012

Ingredients

  • ½ cup raw walnut pieces
  • 2½ cups fresh corn kernels, about 5 ears
  • ½ teaspoon Miraval Oil Blend (see note)
  • ½ teaspoon kosher salt
  • 1⁄8 teaspoon freshly ground black pepper
  • 1 cup diced red bell pepper
  • ½ cup crumbled Cotija cheese
  • 1 teaspoon minced fresh jalapeno
  • 2 tablespoons fresh lime juice
  • 1 teaspoon extra-virgin olive oil

Instructions

Heat oven to 400°. Spread walnuts on a small baking sheet or in a baking dish, and roast until fragrant and lightly colored, about 5 minutes. Remove from oven and let cool.

Heat a heavy, medium-sized skillet over high heat. Add the oil and the corn and a pinch each of the salt and the pepper; stir well. Reduce the heat to medium-high and cook, stirring occasionally, until tender and beginning to color, 3. to 4 minutes.

Spread the corn on a large plate and refrigerate until well chilled, 20 minutes.

Combine the corn and the remaining ingredients in a large bowl and stir well. Adjust the seasoning to taste and serve immediately.

Note: The Miraval Oil Blend is three parts canola oil to one part cold-pressed extra-virgin olive oil. By combining the two oils, the higher heat-resistant properties of the canola oil help to preserve the flavor of the more delicate extra-virgin olive oil.

Recipe reprinted from Mindful Eating by Miraval Resorts, 2012, Hay House, Inc.

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Ingredients

  • ½ cup raw walnut pieces
  • 2½ cups fresh corn kernels, about 5 ears
  • ½ teaspoon Miraval Oil Blend (see note)
  • ½ teaspoon kosher salt
  • 1⁄8 teaspoon freshly ground black pepper
  • 1 cup diced red bell pepper
  • ½ cup crumbled Cotija cheese
  • 1 teaspoon minced fresh jalapeno
  • 2 tablespoons fresh lime juice
  • 1 teaspoon extra-virgin olive oil
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