Loaded Fresh Mexican Corn (Print Version)
# Ingredients:
→ Salad Base
01 -
0.75 cup Cotija cheese, crumbled
02 -
0.33 cup fresh cilantro, roughly chopped
03 -
0.5 cup red onions, finely diced
04 -
1 cup English cucumber, diced
05 -
1 pint cherry tomatoes, halved
06 -
1.5 cups diced bell pepper, red and green
07 -
4 large ears fresh corn, husked
→ Dressing
08 -
0.25 teaspoon chili powder
09 -
0.25 teaspoon garlic powder
10 -
0.25 teaspoon ground cumin
11 -
0.5 teaspoon black pepper
12 -
1 teaspoon dried parsley
13 -
1 teaspoon salt
14 -
1 teaspoon Dijon mustard
15 -
1 tablespoon honey
16 -
2 tablespoons red wine vinegar
17 -
0.25 cup fresh lime juice
18 -
3 tablespoons avocado oil or extra virgin olive oil
# Instructions:
01 -
You can munch on this now or tuck it in the fridge for a day, covered up tight, so it stays fresh.
02 -
Give your dressing another shake, spill it all over your veggies, toss in the Cotija, and mix until every bit is coated.
03 -
Grab a big bowl and dump in the corn kernels, red onion, diced bell peppers, tomatoes, cilantro, and cucumber. Mix things up until everything's together.
04 -
When the cobs are cool, stand one flat on the board and slice off the kernels with a sharp knife—watch your fingers.
05 -
Spread out your chopped cilantro, diced red onion, cucumber, tomato halves, and bell peppers on some paper towels—let them sit so they're not soggy.
06 -
Fill up a big pot and boil water. Add plenty of salt, toss in the corn, and let it bubble for about 4 minutes. Drain, then run under cold water so it cools off all the way.
07 -
Add olive oil or avocado oil, lime juice, red wine vinegar, honey, Dijon, salt, dried parsley, pepper, cumin, garlic powder, and chili powder to a jar. Pop the lid on and shake hard so it all blends, then chill it till you're ready for veggies.
# Notes:
01 -
To keep everything crisp, hold off on adding the cheese and dressing until you're just about to serve.
02 -
Try Queso Fresco or Feta if you can't find Cotija, but steer clear of hard cheese unless you grate it super fine.
03 -
Wipe any water off your chopped veggies so everything tastes bold—nobody likes a watered-down mix.
04 -
Want to change things up? Throw in some avocado, bacon bits, chickpeas, jalapeños, green onions, or black beans.
05 -
If your dressing thickens in the fridge, let it warm up a little and shake hard before pouring.