This delicious corn salad pulls it all together with fresh corn, sweet red peppers, sun-ripened tomatoes, cilantro, chopped jalapeño, chopped scallions, and feta cheese, all tossed in a light lime dressing. sweet.
Preparation:
To cook:
Level: Easy
Serves: 6
Ingredients
- FOR SCREWING:
- 3 tablespoons Fresh lime juice
- ½ tablespoon Honey
- ⅛ teaspoons Land Cayenne
- ⅛ teaspoons garlic powder
- ⅛ teaspoons onion powder
- ⅛ teaspoons Salt
- ⅛ teaspoons Freshly ground black pepper
- 2 tablespoons Olive oil
- FOR THE SALAD:
- 2 tablespoons Sugar
- 1 tbsp Lemon juice
- 5 ears Shelled and desilted maize
- 1 Red bell pepper, finely diced
- 1 cup Grape tomatoes, halved
- ¼ cups Chopped cilantro
- ¼ cups Chopped green onions
- 1 Chopped Jalapeno (seeds and veins removed)
- ½ cups Feta cheese
- ¼ cups Thinly sliced red onion
Preparation
For the dressing, in a small bowl, whisk together lime juice, honey, ground cayenne pepper, garlic powder, onion powder, salt and pepper. Slowly drizzle with olive oil, whisking continuously.
For the salad, bring a large pot of water to a boil. Add sugar and lemon juice, stir to dissolve. Carefully add the corn to the boiling water, cover the pot, turn off the heat and let the corn sit for 10 minutes. Plunge the cooked corn into ice water to stop the cooking process. When the corn has cooled, cut the kernels off the cob.
Take a large bowl and add cooked corn, diced red peppers, grape tomato halves, cilantro, green onions, sliced jalapenos, feta and red onion. Drizzle with lime vinaigrette and toss to coat well.
