Southwestern Corn Salad

Try this southwestern corn salad for a summer dinner to lunch. Ity is full of bold and refreshing flavors. It is perfect as a main dish, side dish, or a topping for tacos. There are a lot of options for making it your own. 

Serves 4 sides or 2 mains
Prep time: 10 minutes
Cooking time: 5 minutes

Ingredients

2 ears of corn shucked

2 tablespoons small-diced red onion

½ red bell pepper ¼ inch dice

½ cup drained and rinsed cooked black beans

1/8 teaspoon ground cumin

1 tablespoon fresh lime juice

1 tablespoon organic California olive oil

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ cup julienned fresh cilantro leaves, or to taste

Directions

1. Bring a large pot of water to boiling and add 1 tablespoon salt

2. Add the corn and cook for 3 minutes.

3. Drain

4. Cool the corn before cutting

5. Cut the kernels off the cob, cutting close to the cob.

6. Toss the kernels in a large bowl with the red onions, bell pepper, cumin. Lime juice, olive oil, salt, pepper, and cilantro.

7. Taste and add salt and pepper to taste

8. Serve cold or at room temperature.

Make it your own

Substitute grilled corn for boiled corn for a smokey flavor, step 5

Grill the unhusked corn over direct high heat gives the corn ideal doneness about 15 minutes
Cool about 15 minutes
Remove the charred husks
Cut the kernels off the cob, cutting close to the cob

Don't’ have fresh corn, substitute Trader Joe’s frozen Roasted Corn

Substitute rice vinegar for fresh lime juice, step 6

Add 1 cubed avocado
Add 1 coarsely chopped fresh tomato
For added spice add 1/2 to 1 jalapeño pepper, remove seeds and veins

Add 1 cup coarsely chopped fresh cucumber