cast iron warm corn salad

I mean… if you love corn, this is gonna be it for you.

You can serve it by itself, you can eat it by itself, or you can top it with some really amazing proteins. Totally up to you.

But what you don’t want to do, is skip out on this recipe.

Just saying.

Ingredients:

1 tbsp evoo

3 oz prosciutto, cut in small pieces

2 green onions, sliced, greens and whites separated

1 1/2 cups halved heirloom cherry tomatoes

16oz package frozen corn

1 tsp salt

2 Tbsp avocado mayo

1 bunch dill, chopped

Directions:

Heat a cast iron skillet on medium heat.

Add in evoo. Cook until shimmering.

Add in proscuitto.

Cook until starts to crisp.

Add in the white part of scallions. Sauté.

Add in cherry tomatoes. Cook until blistered and broken.

Add frozen corn. Stir to combine. Let cook until corn defrosts.

Sprinkle in salt.

Add mayo to corn. Stir to combine. Turn heat down to simmer. Cook for 2 minutes.

Add in scallions greens and dill. Stir to combine.

Sauté for 2 minutes.

Top with lime juice. Stir to combine and serve.