corn sald
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"all veggie corn salad"
Serves 6 | Prep Time 15min PT15M | Cook Time 3min PT18M | SaladWhy I Love This Recipe
perfect for something other then salad that is fresh and healthy
Ingredients You'll Need
4 (500 g) ears corn on the cob or 4-5 cups frozen, thawed sweet corn
▢1 avocado diced
▢1 pint cherry tomatoes halved
▢¼ cup (40 g) finely chopped onion
▢1 jalapeno seeds removed, finely diced
▢⅓ cup (13 g) finely chopped cilantro
Dressing
▢⅓ cup (80 ml) extra virgin olive oil
▢2 Tablespoons red wine vinegar
▢1 Tablespoons lime juice
▢1 teaspoon sugar
▢½ teaspoon salt
▢½ teaspoon pepper
▢¼ teaspoon garlic powder
Directions
If using fresh corn, remove husks and bring a large pot of water to a boil.
4 (500 g) ears corn on the cob
Carefully drop corn into the boiling water and cook for just 3 minutes. Remove from the water and immediately rinse in cold water.
Cut the corn from the cob (cutting as close as possible to the cob) and transfer the kernels to a large bowl (if using frozen corn, place this in your bowl now).
Add diced avocado, cherry tomatoes, onion, jalapeno, and cilantro and stir to combine.
1 avocado,1 pint cherry tomatoes,¼ cup (40 g) finely chopped onion,1 jalapeno,⅓ cup (13 g) finely chopped cilantro
In a separate bowl, prepare the dressing by whisking together the olive oil, vinegar, lime juice, sugar, salt, pepper, and garlic.
⅓ cup (80 ml) extra virgin olive oil,2 Tablespoons red wine vinegar,1 Tablespoons lime juice,1 teaspoon sugar,½ teaspoon salt,½ teaspoon pepper,¼ teaspoon garlic powder
Pour dressing evenly over corn salad ingredients and toss well to combine.
For best results, cover the corn salad and refrigerate for one hour before serving. Be sure to stir ingredients well again before serving.
Pairs Well With
italian dressing






