Take advantage of summer's bounty with this Mexican corn salad with queso fresco, avocado, bell peppers and jalapeño! This fresh corn salad is an ideal side for all your summer cookouts!
4 cupscorn kernels,from 4 fresh ears or frozen corn
1cupred bell pepper,diced
¼ cupred onion,finely chopped
½mediumjalapeño pepper,seeded and minced
4oz.queso fresco,crumbled
2 tablespoonscilantro leaves,chopped
2cupschopped romaine,(optional)
Honey-Lime Dressing
¼cuplime juice,freshly squeezed from 2 limes
1tablespoonhoney
¾teaspoonpaprika
¾teaspoonsea salt
¼teaspoononion powder
¼tteaspoonblack pepper
2tablespoonsolive oil,extra-virgin
Instructions
Combine the dressing ingredients in a small jar with a lid, give it a good shake and set aside to let the flavours blend.
Cook the corn. I like to grill it to give it a slightly smoky taste and a bit of a char. You can also cook it in your pressure cooker, boil it in a pot on the stove, or steam it in its husk in a microwave. See below for cooking times for each.
Chop the bell pepper, red onion and cilantro and mince the jalapeño pepper. Leave out the seeds if you don't want the salad to be overly spicy.
Combine these ingredients with cooled corn kernels in a large bowl.
Just before serving, top with chopped avocado and crumbled queso fresco and toss with honey-lime dressing.
Notes
Use your favourite way to cook corn for this salad.1. Grilled corn on the cob. Shuck the cobs and brush with a high heat oil like avocado oil. Place the husked corn cobs on a grill preheated to 425 - 450°F. Cover and grill for about 8 -10 minutes, turning every 2 - 3 minutes to char slightly on each side. 2. Instant Pot (Pressure Cooker) corn on the cob. Place the trivet in the bottom of the pot and add 1 cup water. Place the cobs in the pot (you can stack them 2 high.) Select 2 minutes, then turn the steam release knob to the Venting position to do a Quick Release of the pressure.3. Boiled corn on the cob. Fill a large pot with water (enough to cover the cobs.) Bring to a boil, then add the corn cobs. Reduce the heat to medium and cook for 7 - 8 minutes or until tender. Remove with tongs.4. Microwaved corn on the cob. Place unhusked cobs on a microwave-safe dish and cook on High for 4 minutes. Let cool for 5 minutes before shucking and removing the silk.