Corn Salad
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Why I Love This Recipe
This is a good and unique salad that is good for during summer time with family. its main ingredient is corn which is why it has the name it has. I have had something similar but I've never tried corn salad.
Ingredients You'll Need
4 large ears of fresh corn, see notes
▢1 ½ cups diced bell pepper, I use red and green
▢1 pint cherry tomatoes, halved
▢1 cup English cucumber, diced
▢½ cup red onions, finely diced
▢1/3 cup fresh cilantro, roughly chopped
▢3/4 cup fresh Cotija cheese, see notes for subs
Dressing
▢3 tablespoons avocado oil, or extra virgin olive oil
▢¼ cup lime juice, can sub lemon juice
▢2 tablespoons red wine vinegar
▢1 Tablespoon honey
▢1 teaspoon Dijon mustard
▢1 teaspoon EACH: salt, dried parsley
▢½ teaspoon black pepper
▢¼ teaspoon EACH: cumin, garlic powder, chili powder
Directions
Combine dressing ingredients in a container with a lid and shake to combine. Refrigerate while you cut/dice remaining ingredients for the salad. I like to place the veggies on paper towels to absorb excess moisture for extra fresh/crisp results.
Bring a large pot of water to a boil. Once a boil is reached, salt the water generously. (I use 2 heaping Tbsp. kosher salt.) The salt flavors the corn and brings out its natural sweetness.
Add the corn and let it boil for 4 minutes. Set a timer to ensure you don’t overcook it.
Transfer the corn to a colander and rinse it with cold water until the cobs are fully cooled.
Cut the kernels from the cob. (I place the cob flat-side-down and slide a sharp knife down the side.) Transfer to a large bowl along with remaining salad ingredients. Toss to combine.
Shake the dressing again and pour it over the salad. Toss until well combined.
Serve immediately or cover and chill for up to 1 day.
Pairs Well With
chicken or steak
Questions, Comments & Reviews
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