Ingredients
Scale
Salad
- 4 ears or corn, 3 cups cooked kernels
- ½ cup red onion diced, ¼ inch dice
- ½ cup red bell pepper, ¼ inch dice
- ½ cup cucumber, ¼ inch dice
- 1 avocado, ¼ inch dice
- 1 clove garlic, minced
- 1 jalapeño, minced
- 1 tablespoon cilantro, chopped (more to garnish)
- ½ cup queso fresco or cotija cheese
Dressing
- 5T lime juice and zest of one lime
- ¼ teaspoon chipotle powder, ground
- ¼ teaspoon cumin, ground
- 3T The Pinehurst Olive Oil Co. Chipotle Olive Oil
- 2 teaspoon kosher salt
Instructions
- If using corn cob, brush the corn cob with oil & season with salt & pepper. Cook corn on the grill on a high heat (with lid closed), turning every 2-3 minutes – about 12 minutes total. When done and the corn has a little char, remove from the grill & set aside to cool until your able to remove the kernels from the cob.
- In a small bowl mix together the lime juice, zest, chipotle pepper, cumin, salt & Chipotle Olive Oil.
- Using a large bowl, combine the corn, onion, bell pepper, cucumber, avocado, garlic, jalapeno, & cilantro.
- Add the dressing and stir till well combined. Taste and add more salt or pepper as needed.
- Before serving crumble the cotija cheese over the corn salad and garnish with chopped cilantro. Can be served warmed or chilled.
- Serve as a side to your choice of protein or dig in with your favorite tortilla chip!
Notes
To avoid the avocado from browning too quickly, soak the diced avocado in a bowl of 1c water with 1T lime or lemon juice for 5 minutes before draining and adding to the salad.