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CORN SALAD

Source of Recipe


Jennifer Woodard



List of Ingredients



• 8 cups frozen corn kernals, sweet and shoepeg mixed
  
• 6-8 oz crumbled queso fresco or cotija cheese or feta cheese
  
• 1 large red bell pepper, seeded and chopped
  
• 1 small red onion or shallots, finely chopped
  
• 1 jalapeno pepper, chopped (and seeded, if desired)
  
• 1/2 recipe (about 6 oz) Cilantro-Lime Vinaigrette (recipe below)
  
• 1 large avocado, pitted, peeled and cubed
  
• Kosher salt and freshly ground pepper to taste
  
• Cilantro-Lime Vinaigrette: (this is great for marinade, on greens, or any Mexican salad too!)
  
• 1/4 c. fresh lime juice (about 2-3 juicy limes)
  
• 1/4 c. white wine vinegar or rice vinegar
  
• 4-5 gloves garlic
  
• 1/2 tsp Kosher or sea salt
  
• 2 tsp sugar
  
• 1 c. canola oil
  
• 1/2 c. roughly chopped cilantro, stems removed
  






Instructions



1. Make up your dressing first: In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar.
   
   
   
2. Blend until ingredients are completely combined.
   
   With the blender running, add the oil in a steady stream.
   
   Add cilantro and blend until the cilantro has broken down but still maintains some of its texture.
   
   
   
3. Makes just enough to fill a pint Mason jar in the fridge!
   
   
   
4. Next, bring about 1 inch of water to a boil in a large stock pot.
   
   When the water boils, add the corn and cook for 2-3 minutes.
   
   Drain and rinse and then add to a large bowl. Microwable corn works fine too!
   
   
   
5. Toss together the corn, red bell pepper, red onion, jalapeno pepper, and crumbled cheese.
   
   Toss with the Cilantro-Lime Vinaigrette.
   
   Chill until ready to serve.
   
   Right before serving, gently toss in the avocado and season with salt and pepper.
   
   






Final Comments


You can cut the corn to 4 cups to have a stronger cilantro-lime vinaigrette taste, but for church fellowship I use 8 cups of corn.


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