Corn Salad

From our friends at Épices de Cru!
The ingredients in the salad dressing seem surprising, but trust us: toasted cumin, fish sauce, cilantro and Merken is a delightful combination.

Zingerman's Corn Cob


  • 1 red pepper
  • 2 cup cooked corn kernels
  • ½ cup black or red beans


  • ¼ lime juice
  • 4 scallions, sliced
  • ¼ cup cilantro, chopped
  • 1 tsp fish sauce
  • 2 tsp Merken
  • 1 tsp cumin seeds
  • ¼ cup olive oil
  • Black pepper to taste


  • First, make the dressing. Place lime juice, scallions, coriander, fish sauce and merken in a bowl.
  • Toast cumin in a small pan until fragrant. Stir into the dressing then incorporate the oil.
  • Roast pepper in oven on broil until the skin is blackened. Place in a bowl and cover with a plate. Let stand 10 minutes and skin the pepper.
  • Dice the pepper. Add remaining ingredients to the dressing. Stir well and let rest 20 minutes before serving.