Cold Corn Salad
This Cold Corn Salad comes together in just under 30 minutes, is loaded with veggies and jam packed with flavor. A great side dish to bring to a barbecue, picnic or just summer gathering. Don't forget the creamy and tangy chipotle lime dressing!
Servings 12 servings
Ingredients
Corn Salad
- 3 ears of sweet corn (husks removed)
- 12 oz jar Roasted red bell peppers (liquid removed)
- 1/2 fresh jalapeno (minced)
- 1 cup cherry tomatoes (halved)
- 1/4 cup cilantro (chopped)
- 1 can black beans (drained and rinsed)
- 1 Avocado (diced)
- 1/2 cup Red onion (diced)
- 1/2 cup Cojita cheese
Dressing
- 1 tbsp Honey
- 1/4 cup extra virgin olive oil
- 1 tsp sea salt
- 1 tsp pepper
- 1/4 cup plain greek yogurt
- Juice from 1 Lime
- 1 tsp Chipotle powder
Instructions
- Boil a large pot of water on the stovetop. Once boiling, carefully add in the corn, husks removed. Cover and let simmer for 4-5 minutes, or until corn has turned bright yellow.
- Quickly dunk the corn in ice cold water to stop the cooking, then remove and let dry on the counter.
- In the meantime, prepare your ingredients: dice the roasted red bell peppers, mince the jalapeno, quarter the cherry tomatoes, diced the red onion, diced the avocado and drain then rinse the black beans.
- Once your corn is cool enough to handle, use a sharp knife and cut down the sides to remove the corn off the cob.
- Place all ingredients for the corn salad in a large mixing bowl.
- In a separate bowl, add in all the ingredients for the dressing. Whisk until well combined, then pour over corn salad and serve with cojita cheese.
Notes
- Only boil the corn 4-5 minutes, or until the corn turns from pale yellow to bright yellow. Over boiling it will result in a soggy corn.
- Immediately transfer the cooked corn to an ice bath to stop the cooking. Once cool, remove from the ice bath and set on the counter.
- Use this vegetable chopper to chop your veggies quickly and easily!
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