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8/19/2014 11:59 AM grooming • 0 Comments

Manhood TV Corn Salad

Use that fresh corn while it’s still in season for this refreshing corn salad. PRZMAN recommends serving alongside some salmon or ribs for dinner. Use the leftovers to mix into a salad with chicken or shrimp for lunch.


PRZ TIP: Save the corn cobs and you can simmer them for a while to make a quick corn stock. Freeze and use this winter.



  • 3 ears of corn roasted and kept warm
  • 1 spring onion finely chopped
  • 1 tablespoon of finely chopped cilantro
  • 1 pueblano pepper, seeds removed finely chopped
  • 1 tablespoon of high quality olive oil (lime preferred) or regular olive oil and squeeze a wedge of fresh lime
  • 4 leaves of finely chopped regular or lemon basil
  • 1 teaspoon finishing salt
  • Handful of cherry tomatoes
  • 1/4 cup serrated manchego



1. Preheat the oven to 500°.


2. On a baking sheet, drizzle the corn with 2 tablespoons of the olive oil. Season the ears with salt and pepper and roast for about 25 minutes, turning a few times, until the kernels are browned; let cool.


3. Cut the kernels from the cobs and transfer to a bowl. Keep warm.


4. Toss all together ingredients while corn is still warm.


5. Garnish with more manchego and tomatoes.


6. Can be made into an entree and served with grilled shrimp.