Corn Salad Recipe
Equipment
- 1 Cutting board
- 1 Sharp knife
- 1 Large mixing bowl
- 1 Spoon or salad tongs
- 1 Small bowl
- 1 Whisk or fork
Ingredients
- 3 cups corn kernels
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely diced
- 1 small cucumber, chopped
- 1 bell pepper
- 1 avocado, cubed
- ¼ cup fresh cilantro or parsley, chopped
- ½ cup crumbled feta or cotija cheese
Instructions
- Prepare Corn: Fresh corn: 3-4 minutes or grill until lightly chart. Cut the kernel from the cob.Canned corn: drain and rinse well.Frozen corn: melt and pat drought.
- Cut the vegies: Dice onion, bell chili and cucumber.Half the cherry tomatoes and cube the avocado.Cut fine herbs.
- : Make Dressing:In a small bowl, together with olive oil, lemon/lemon juice, vinegar, honey, garlic, salt and pepper.
- Mix Salad:In a large bowl, mix corn, vegetables and herbs.Put the dressing on top and toss to coat gently.
- Alternative rest time:Allow the salad to relax in the fridge for 10–15 minutes to allow the taste to be mixed.
- Serve:Top with fallen cheese (if using) and enjoy at cold or room temperature
Notes
Use fresh corn in the season for the best taste. Chill before serving to enhance the taste mixture. Do not over-dress: Start with a little dressing and add more as required. Add avocado just before serving it to keep it with browning.