Corn Salad
Fresh and vibrant, this corn salad is a perfect summer dish with a zesty dressing.
Ingredients
- 4 large ears fresh corn fresh
- 1.5 cups bell pepper diced
- 1 pint cherry tomatoes halved
- 1 cup English cucumber diced
- 0.5 cup red onion finely diced
- 0.333 cup fresh cilantro roughly chopped
- 0.75 cup fresh Cotija cheese
- 3 tablespoons avocado oil
- 0.25 cup lime juice
- 2 tablespoons red wine vinegar
- 1 tablespoons honey
- 1 teaspoons Dijon mustard
- 1 teaspoons salt
- 1 teaspoons dried parsley
- 0.5 teaspoons black pepper
- 0.25 teaspoons cumin
- 0.25 teaspoons garlic powder
- 0.25 teaspoons chili powder
Instructions
- Combine dressing ingredients in a container with a lid and shake to combine. Refrigerate while cutting the remaining ingredients.
- Bring a large pot of water to a boil, salt generously, and cook the corn for 5-7 minutes. Drain and cool.
- Cut the kernels from the cooled corn cobs and transfer to a large bowl with the remaining salad ingredients.
- Shake the dressing again and pour over the salad. Toss until well combined.
- Serve immediately or cover and chill for up to 1 day.
Notes
For a spicier version, add more chili powder or a diced jalapeño. Customize with your favorite herbs or proteins for added variety.