2 ears corn
1 teaspoon Dijon mustard
2 tablespoons lemon juice
1 teaspoon ground cumin
1/2 teaspoon sugar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 cup olive oil
2 Roma tomatoes, diced
1/2 cup red onion, diced
1/2 green chile, minced
1 tablespoon flat-leaf parsley, chopped
1 tablespoon black sesame seeds
This corn salad is a light and tasty alternative to the ordinary green side salad. Each bite has a burst of flavor from the corn, tomatoes, shallot and spices.
3. In a separate bowl, combine the corn, tomatoes, onion, green chile, Italian parsley and black sesame seeds. Pour in the dressing and mix together. Season the relish to taste with salt and pepper.
1. Clean the corn and cut off the kernels from the cob. Blanch the corn in a pan of boiling water for 1 minute. Drain and let the corn cool.
2. In a small bowl, whisk the Dijon mustard into the lemon juice. Whisk in the dried spices. Slowly add the olive oil to the dressing and whisk until it is thoroughly blended.