Corn Salad - Monday
Don't mean to sound CORN-y! I'll see myself out...
July 9, 2018

Don't mean to sound CORN-y! I'll see myself out...
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FOR THE SALAD
- 4 ears of corn, husk removed
- 1 teaspoon of olive oil
- salt and pepper, for seasoning corn
- 1/2 cup of red onion, diced
- 1/2 cup of red bell pepper, diced
- 3/4 cup of english cucumber, diced
- 1/2 an avocado, diced
- 1/2 cup of cherry tomatoes, quartered
- 1 clove of garlic, minced
- 1 tablespoon of jalapeno, minced
- 1 tablespoon of cilantro, chopped
- 2 tablespoons of sunflower seeds
CILANTRO LIME DRESSING
- 1/4 cup of extra virgin olive oil
- 2 tablespoons of mint, chopped
- 1/4 cup of cilantro, chopped
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of lime juice
- zest of 1 lime
- 1 teaspoon of honey
- 1 clove of garlic, minced
- 1/2 teaspoon of salt
- freshly ground black pepper to taste
INSTRUCTIONS
- Lightly brush each of the ears of corn with olive oil and then generously sprinkle with salt and pepper.
- Heat your grill and once hot, add corn. Cook for 2-3 minutes on each side, rotating so that every side gets a bit charred, 10-12 minutes total. Once done, let cool enough to handle and then cut the kernels off of the cob and transfer to a large bowl.
- Add the onion, bell pepper, cucumber, tomato, avocado, garlic, jalapeno, sunflower seeds and cilantro to the bowl.
- Make your dressing by adding all of the dressing ingredients to a blender and blend until combined. About 30 seconds. Season with salt and pepper to taste.
- Drizzle the dressing onto the corn salad and combine. Season with additional salt and pepper to taste and enjoy!
Recipe from: Food With Feeling. I do NOT own any of the content posted above!