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Corn Salad

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A vibrant and refreshing Corn Salad, perfect for summer gatherings filled with fresh vegetables and sweet corn.

Ingredients

Scale
  • 4 large ears of fresh corn
  • 1 ½ cups diced bell pepper
  • 1 pint cherry tomatoes (halved)
  • 1 cup English cucumber (diced)
  • ½ cup red onions (finely diced)
  • ⅓ cup fresh cilantro (roughly chopped)
  • ¾ cup fresh Cotija cheese (crumbled)
  • 3 tablespoons avocado oil
  • ¼ cup lime juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • ½ teaspoon black pepper
  • ¼ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chili powder

Instructions

  1. Cook corn by boiling or grilling until tender, about 5 minutes if boiling.
  2. Chop bell peppers, cherry tomatoes, cucumber, red onions, and cilantro while corn cools.
  3. Once cooled, cut corn kernels off the cob into a mixing bowl and add chopped vegetables and Cotija cheese.
  4. In another bowl, whisk together avocado oil, lime juice, red wine vinegar, honey, salt, dried parsley, black pepper, cumin, garlic powder, and chili powder.
  5. Pour dressing over the salad mixture and toss gently to coat.
  6. Serve immediately or chill before serving for best flavor.

Equipment

Notes

Use fresh ingredients for best results. Customize the salad with other vegetables or your preferred ingredients.

Nutrition

Find it online: https://www.glutenfreez.com/corn-salad/