Corn Salad with Simple Vinaigrette
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
- 6 -8 ears fresh corn
- 1⁄2 red onion, fine dice
- 1⁄2 red bell pepper, seeded and fine dice
- 1 -2 avocado, seeded peeled and chopped
- 1 jalapeno, seeded and fine dice leave some seeds in if you like heat
- 1 tablespoon morton's natures seasoning
- 4 tablespoons olive oil
- 6 tablespoons apple cider vinegar
- 1 teasoon sugar
- 1 teaspoon Dijon mustard
- 1 lime, juice of
- salt & pepper
- 4 ounces Cotija cheese, crumbled
directions
- For the corn, brush it with olive oil or spray it with cooking spray and char it on the grill, or if you have a gas stove, you can do it right on the burner. Just put it on and rotate until the corn begins to brown and char a little. This adds another layer of flavor to the dish - but you can skip it if you like and the salad will still be delicious!
- Once the corn is cool, cut it off the cob and place it in a bowl. Add the red onion, red bell peppers, avocados and jalapeno. Sprinkle on the Nature's Season and toss to mix well.
- Next, if you are making the dressing, mix the olive oil, apple cider vinegar, sugar, mustard, and lime juice well. You can either whisk it in a bowl or whiz it up in your blender. Alternatively - if you don't want to make the dressing you can just use 1/3 cup of Girard's Champagne Vinaigrette or Brianna's Classic French Vinaigretee.
- Pour the dressing over the salad in the bowl and mix well to coat. Let the salad sit in the fridge for 30-60 mins to chill and let the flavors blend. Right before serving crumble up the Cojita cheese and sprinkle it on top of the salad and serve!
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RECIPE SUBMITTED BY
TP
Galion, Ohio