I love salads, especially in the summer. J made this the other night for dinner with a seared flank steak and chimichurri sauce. Don’t get me wrong, the steak was delicious but the corn stole the show. Plus, it’s simple enough for a weeknight dinner. He got the recipe here.
4 ears of corn 3 cups cooked kernels
1/2 cup red onion diced, ¼-inch dice
1/2 cup red bell pepper ¼-inch dice
1/2 cup cucumber ¼-inch dice
1 avocado ¼-inch dice
1 clove garlic minced
1 jalapeño minced (we accidentally left this out the first time and didn’t miss it)
1 tablespoon cilantro chopped, plus more for garnish
1/2 cup queso fresco or cotija cheese (cotija is our preferred!)
1/4 cup greek yogurt non-fat, plain
2 tablespoons lime juice and zest of one lime
1/4 teaspoon chipotle pepper ground, more to taste
1/4 teaspoon cumin ground
1 tablespoon olive oil
1/4 teaspoon kosher salt
black pepper freshly ground, to taste
Lightly brush each corn cob with olive oil and sprinkle salt and pepper. We roasted ours in the oven under the broiler. Cook about 2-3 minutes on each side, flipping for about 12 minutes total. You want to achieve some char marks on each side. Set corn aside and allow to cool enough to handle. Carefully cut the corn kernels off the cob on a cutting board. In a large bowl combine corn, onion, bell pepper, cucumber, avocado, garlic, jalapeno, cilantro and ¼ cup of cheese.
For the dressing, whisk together yogurt, lime juice, zest, chipotle pepper, cumin, and salt. Slowly drizzle in olive oil and whisk into dressing until smooth. Taste dressing and add more salt and pepper as desired.
We served the salad and the dressing and extra cheese on the side. You can also add some avocado and more cilantro if you’d like. You can also serve with a side of tortilla chips and eat it like a dip. Delicious!
I was so sad when it was all gone. Luckily, we still had some dressing left over, which made an excellent chicken breast marinade!