Smoky Corn Salad

1. 1

   Heat a 12-inch cast iron or other heavy skillet on medium-high until hot. Add corn kernels and cook 3 minutes or until browned, stirring occasionally. Stir and cook at high heat until it starts to roast - cook about 10 minutes longer - stirring. Cook in 1/8 C coconut oil

2. 2

   Note: If you are grilling your dinner, place 4 ears husked corn on grill and cook until kernels are browned. Cool slightly and cut kernels from cobs. Proceed as directed below.

3. 3

   Transfer to large bowl and immediately stir in fresh lime juice and chile powder. Cool slightly, then stir in finely chopped red pepper, cilantro leaves, and salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.