The salad of corn is a dish light and tasty, perfect to bring to the table a little color. You can serve it as a side dish or add tuna, bresaola and mozzarella, to compose a single dish fresh and tasty. This recipe is ideal for a lunch in the summer in relax, also because you can prepare everything in advance and store in the fridge until time to serve... convenient, no? I'm playing from the corn on the cob fresh, because in this period abound, and are very tasty, but nothing prevents, for convenience, use of corn pre-cooked in cans 😉
Clean the cobs by removing the leaves and the filaments.
Put them then in a large pot, cover completely in water, add salt and baking soda, turn on the fire and cook for about 1 hour starting from boiling.
Drain the cobs and let them toast for a few minutes on a grill very hot, then shelled the beans.
Season the corn with the lime juice and prepared all the other ingredients, by cutting them all to pieces after being washed.
Combine the ingredients in a salad bowl, season with salt and oil, let stand at least 1 hour in the fridge and then serve your salad with corn.