Grilled Corn Salad
- Womenscorner Desk
- November 13, 2020
Ingredients :
- 3 ears of grilled corn on the cob
- 1 red pepper, diced
- 1 green pepper, diced
- ½ small cucumber, diced
- 2 ripe peaches, pitted and diced
- 1 small avocado, pitted and diced
- 8 basil leaves, thinly sliced
- juice of 1 lime, plus lime wedges for serving
- 3 tablespoons Chile Lime Dressing, plus more to taste
- sea salt
Chile Lime Dressing (this makes extra):
- ¼ cup Sir Kensington’s Avocado Oil Mayo or vegan Fabanaise
- 1 tablespoon olive oil
- ¼ cup chopped cilantro, including stems, plus more for garnish
- 1 tablespoon fresh lime juice, plus extra slices for serving
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- ⅓ serrano chile, plus more to taste
- pinch of garlic powder
- pinch of onion powder
- sea salt
Method : Make the dressing: during a small kitchen appliance , combine the avocado mayonnaise, olive oil, cilantro, lime, serrano, garlic powder, onion powder and a couple of generous pinches of salt. Pulse until combined. Chill until able to use. Slice the kernels off of the grilled corn and place during a large bowl. Add the red pepper, sweet pepper , cucumber, peaches, avocado, basil, juice , a couple of pinches of salt, and toss. Add a couple of tablespoons of dressing, toss again, then taste and add more dressing and/or salt to taste. Serve with extra dressing and lime slices on the side.
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