Quick salad for using up canned corn (I know, more canned food – corn is no longer in season here in Michigan).
Drain the corn and throw it in a medium saucepan over low-medium heat. Stir every so often to keep it from sticking, and just let it cook and cook and cook until most of the corn turns a deep brown color – and of course a few black spots, so you can call it blackened.
For my dressing, I made a basic tahini sauce with tahini, salt, onion powder, pepper and dill, lemon juice, a little Dijon mustard, thinned it down with a bit of water, and added a teaspoon of spirulina. You may also sprinkle it with a little nutritional yeast, but I mostly did that for looks.
By the way, this salad is oil free and perfect for a strict fasting day. Enjoy!