Fresh Corn Summer Salad (Printable Version)
Sweet corn, bell peppers and tomatoes tossed with a tangy honey-lime dressing and topped with crumbled Cotija cheese.
# Ingredients:
→ Salad Ingredients
01 -
4 large ears of fresh corn
02 -
1 ½ cups diced bell pepper (red and green)
03 -
1 pint cherry tomatoes, halved
04 -
1 cup English cucumber, diced
05 -
½ cup red onions, finely diced
06 -
1/3 cup fresh cilantro, roughly chopped
07 -
3/4 cup fresh Cotija cheese
→ Dressing
08 -
3 tablespoons avocado oil or extra virgin olive oil
09 -
¼ cup lime juice (or lemon juice)
10 -
1 tablespoon honey
11 -
1 teaspoon Dijon mustard
12 -
1 teaspoon salt
13 -
1 teaspoon dried parsley
14 -
½ teaspoon black pepper
15 -
¼ teaspoon cumin
16 -
¼ teaspoon garlic powder
17 -
¼ teaspoon chili powder
# Steps:
01 -
Combine all dressing ingredients in a container with a lid and shake until well incorporated. Refrigerate while preparing the salad components.
02 -
Bring a large pot of water to a boil. Add 2 tablespoons kosher salt to enhance the corn's natural sweetness. Add corn and boil for exactly 4 minutes. Transfer to a colander and rinse with cold water until completely cooled.
03 -
Place diced vegetables on paper towels to absorb excess moisture for a crisp, fresh result.
04 -
Cut kernels from corn cobs by placing each cob flat-side-down and sliding a sharp knife down the sides. Transfer kernels to a large bowl with remaining salad ingredients. Toss to combine.
05 -
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:
01 -
If preparing a day ahead, add the dressing and cheese just before serving for best results.