Summer Corn Salad
Ingredients
Salad Ingredients
-
1 ½
cups
corn kernels
-
1
tablespoon
avocado oil or olive oil
-
1
cup
diced cucumber
-
1
pint
grape or cherry tomatoes
-
½
cup
chopped fresh cilantro
-
1
medium
avocado
-
½
cup
finely diced red onion
-
1
small
jalapeño
Vinaigrette Ingredients
-
2
tablespoons
avocado oil or olive oil
-
½
teaspoon
fresh lime zest
-
2
tablespoons
fresh lime juice
-
1
small
garlic clove
-
¾
teaspoon
chili powder
-
½
teaspoon
salt
-
⅛
teaspoon
black pepper
Instructions
- Prepare the corn by rinsing the husked ears and cutting the kernels from the cob.
- Heat a large cast-iron skillet over medium-high heat and add oil to coat the pan.
- Add the corn kernels to the pan and cook until they start to char, stirring occasionally.
- Remove the corn from the skillet and let it cool to room temperature.
- While the corn cools, prepare the other vegetables and add them to a bowl.
- Make the vinaigrette by whisking together oil, lime zest, lime juice, garlic, chili powder, salt, and pepper.
- Pour the vinaigrette over the vegetables and toss gently to combine. Adjust seasoning if needed.
Nutrition Facts (estimated)
Servings
6 servings
Calories
170
Total fat
11g
Total carbohydrates
18g
Total protein
3g
Sodium
212mg
Cholesterol
0mg
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