A fresh summer salad with corn, peppers, onions, and avocado in a cilantro-lime vinaigrette. Great as a side dish for barbecues, or alongside Latin favorites such as fajitas or tacos.
1/4 cup fresh lime juice (about 2–3 juicy limes)
1/4 cup white wine vinegar or rice vinegar
4–5 cloves garlic
1/2 teaspoon Kosher or sea salt
2 teaspoons sugar
1 cup oil (extra-virgin or light olive oil, canola oil, avocado oil, all work well.)
1/2 cup roughly chopped cilantro, stems removed
4 cups fresh or frozen corn kernels
8 ounces queso fresco or cotija cheese
1 large red bell pepper, seeded and chopped
1 small red onion, finely chopped
(optional) 1 jalapeno pepper, chopped (and seeded if desired)
1 large avocado, pitted, peeled, and cubed
Kosher salt and freshly ground pepper to taste
In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. 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. Taste and feel free to adjust flavor with salt and pepper, or even extra sugar or lime if desired.
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. Toss together the corn, red bell pepper, red onion, jalapeno pepper, and crumbled cheese (*NOTE: If you anticipate letting the salad sit for a while before serving, you may want to wait on the cheese and add it right before serving, with the avocado). Toss with Cilantro-Lime Vinaigrette, feel free to add more or less, depending on your preferences. Chill until ready to serve. Right before serving, gently toss in the avocado and season with salt and pepper.
Keywords: Corn, salads