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Corn and Parmesan Salsa

One of my favorite summer ingredients is fresh corn. Most people don't know you can eat it right off the cob! Here is a great salsa recipe that highlights the corn's sweetness and the best part is that you don't have to put on the oven or even boil water! My kind of recipe. Did I mention it has Parmesan? #FDNoCook #FDSummersBest #WhatsForDinner #FreshDirect

Serve this as a simple salad or as an accompaniment to to a simply grilled piece of fish.

Corn and Parmesan Salsa


5 pieces corn on the cob, cleaned

1/2 cup grated parmesan cheese

1/2 cup parsley, rough chop

1/2 cup cooked chickpeas (if using canned rinse and dry them)

Juice of 1 lemon

2 tablespoons extra virgin olive oil

1 teaspoon kosher salt

Pinch of cayenne pepper


Stand your corn up vertically onto a cutting board. Using a a sharp knife, cut your kernels off the cob from top to bottom. Go around the corn until all the kernels are off. Place the corn into a mixing bowl. Mix the cheese, parsley and chickpeas into the bowl. When your are ready to serve squeeze your lemon, sprinkle the salt and cayenne and drizzle your oil onto the salad. Mix well and taste for seasoning.

Plan Ahead:

You can prep the salad the day before serving, but dress and season it right before you want to serve it.

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