Love salads with a tang? Lemon Garlic Corn and Black Lentil Salad is for you. This recipe was created for my client, Florida Sweet Corn Exchange, who I am working with via KitchenPLAY. All opinions are my own.
When the bright sun rose in the sky earlier this week, the brilliant blue skies and raising temperatures with it, it was like a cleansing sigh. Some winters inevitably seem harder than others — and that was the case this year. Bitterly cold and grim, it felt like we were trapped indoors at time. The temperatures dipped so low — and stayed there — for so long. But that’s over now, and the signs of spring are all around us — in the daffodils quickly growing near our house to the buds on the trees.
And, Sunshine Sweet Corn from Florida is starting to emerge in grocery stores too. Fresh corn is warmth, summer and freedom. It’s happy days and lazy evenings. It’s everything we’ve been craving lately.
Sweet corn is also perfect for whipping up delicious salads. I love using steamed corn on the cob because the kernels are so plump, tender and juicy. When using it in salads like this one, I just steam the corn. Then I stand the corn up on its fat end on a cutting board and use a sharp knife to cut the kernels free from the cob. But you could totally use a corn zipper tool as well.
In this Lemon Garlic Corn and Black Lentil Salad, fresh sweet corn is combined with little black lentils, carrots and baby kale. Then it’s dressed with garlicky hot oil and tart lemon juice. Season with salt and pepper, and you are ready to dip into this hearty spring salad. The sweetness of the corn is a perfect contrast to the tart lemon, and it goes so well with the little meaty black lentils — a superfood.
Best of all, this is a quick salad that can be made in about 30 minutes — perfect for serving with whatever’s coming off the grill tonight. Can’t beat that.
What’s your favorite way to enjoy sweet corn?
Psst? Want to win a $50 Visa gift card?
Join me over on Pinterest, and you could win. Here’s the details:
No purchase necessary. Void where prohibited. Open to US residents age 18 and older.
This sweepstakes is sponsored by the Florida Sweet Corn Exchange in partnership with Kitchen PLAY. One prize of a $50 Visa gift card will be awarded randomly to one eligible entrant. To be eligible to win, reader must request to be added to the Sweet Corn Recipes Pinterest group board maintained by Sarah W. Caron of Sarah’s Cucina Bella, via the comments on this post. Once added to the group board, he/she must then add at least one pin featuring sweet corn to the group board during the sweepstakes period. (Pinning from the Florida Sweet Corn Pinterest board is allowed.)
This promotion begins at 9:00 AM ET on 04/10/2014 and ends at 11:59 PM ET on 04/17/2014. Winner will be selected randomly on 04/20/2014 from all eligible entries and notified by email. Winner must provide shipping address within 48 hours of notification, at which time a new winner will be chosen randomly from all remaining eligible entries. Odds of winning depend on final number of eligible entries. Total value of prize is $50, and no cash will be awarded in exchange for the prize.
- 3 ears fresh Sunshine Sweet Corn steamed until tender
- 1 cup black lentils cooked according to package directions (these should still be hot)
- 1 cup baby kale
- 1 cup julienne cut carrots
- 2 lemons juiced
- 2 tbsp extra virgin olive oil
- 1 clove garlic minced
- Kosher salt and black pepper to taste
Using a sharp knife or a corn zipper, remove the corn kernels from the cob. Transfer to a large mixing bowl. Add the hot cooked black lentils, baby kale and carrots. Stir well to combine.
Drizzle with lemon juice and stir well to combine.
In a small skillet, heat the olive oil over medium heat. Add the garlic and cook until softened and fragrant – about one minute. Immediately pour over the corn and lentil mixture. Stir well.
Season the salad with salt and pepper to desired flavor. Enjoy immediately, or chill until ready to serve.
Disclosure: I was compensated for creating this recipe, but all opinions are my own.