Corn on the Cob ~ Corn-Spinach Salad
Corn on the Cob
Prepare as preferred, making at least two extra ears of corn to reserve for future use.
Take reserved ears of corn and cut/shave kernels from cob. Place corn in a container with 2 Tbs balsamic vinaigrette, and set aside. Wash and de-stem 1 lb baby spinach leaves. Toss container of corn with baby spinach and serve. Add salt and pepper as desired. Can be prepared and refrigerated for up to an hour before serving.
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