Corn Salad With Lime Vinaigrette Recipes

Steps:

• Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
• Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
• Cover bowl with plastic wrap and refrigerate at least 30 minutes.

Steps:

• Preheat the grill to high heat.
• Place the corn on the grill and roast, turning frequently, until the outside of the corn is lightly charred, 7 to 10 minutes. Allow the corn to cool completely. Cut the corn kernels off the cobs and dump them into a large bowl.
• Add the cherry tomatoes, avocado, bell pepper, onion and cilantro to the corn and toss gently to combine. Set aside.
• For the dressing, combine the avocado oil, honey, hot sauce, garlic, lime juice, salt and pepper in a small bowl, whisking to dissolve the honey and salt. Pour over the salad and toss gently to combine. Refrigerate until ready to serve. Serve as a side dish or with chips.

Steps:

• Whisk together lime juice and honey.
• Add jalapeno, cilantro, and salt and set aside.
• Cut corn off cobs leaving some pieces large.
• Add to dressing.
• Add spinach, tomato and cucumber and mix well.
• This salad tastes best after about half an hour when the spinach has wilted and the flavors have had time to meld.

Steps:

• For the cumin-lime vinaigrette: Add the rice vinegar, cumin, honey, mustard, garlic, lime zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper to a blender. Blend on low speed, then raise the speed to high and blend until everything is pureed. While on high speed, slowly add the canola oil to emulsify. Adjust the seasoning if needed.
• For the grilled street corn salad: Preheat the grill to medium-high. Ina bowl, toss the okra, corn, red peppers and poblano with the canola oil to coat, then place on the grill. Grill the corn and okra until lightly charred; set aside to cool. Grill the peppers until the skin is charred black; transfer to a bowl and cover with plastic wrap to steam (this helps remove the skin). Once the peppers are cool, peel off the skin, remove the seeds and cut into small dice; add to a bowl. Cut the kernels off the corn and add to the bowl. Slice the okra into 1/4-inch rounds; add to the bowl. Add the parsley, tomatoes and red onions, and toss. Refrigerate until ready to serve.
• To serve, toss the corn salad and with vinaigrette. Garnish with the green onions.

Steps:

• NOTE: If using frozen corn, thaw first.
• Whisk the vinaigrette ingredients together.
• In a serving bowl combine the salad ingredients. Pour the vinaigrette over the corn mixture and toss to coat well.
• Cover and chill until ready to serve. Best prepared several hours in advance to allow the ingredients to marinate.

Steps:

• Combine beans, corn, and both onions in a mixing bowl.
• In a separate bowl, combine ancho chile, vinegar, sugar, lime juice, salt, pepper, and olive oil.
• Clean the cilantro and remove any leaves that don't look fresh. Set aside 15 - 20 sprigs of cilantro for garnish. Finely chop remaining cilantro and add 1/2 cup to dressing mixture.
• Whisk dressing and add to salad, toss well, then add tomatoes and gently fold into salad. Garnish with cilantro sprigs. If storing overnight, refrigerate but serve at room temperature.

Steps:

• For the salad:
• Preheat a gas or charcoal grill.
• Peel back the corn husks. Remove the silks and replace the husks.
• Soak the corn in cold water for 30 minutes.
• Drain and place on the grill for 10 to 15 minutes.
• Cool completely and remove the husks.
• Using a sharp knife, remove the corn kernels.
• In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.
• For the vinaigrette:
• In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin.
• Slowly add the oil, whisking constantly until the mixture thickens.
• Season with salt and pepper, to taste.
• Pour the vinaigrette over the salad and toss well.
• Refrigerate for 1 hour, and toss again, before serving.