According to my Instagram feed, you all celebrated this past holiday weekend by eating watermelon, making pie, or grilling up corn on the cob. If you were part of the third group, this corn salad is a super easy, super delicious recipe you can toss together if you happen to have leftover grilled corn. And if you don’t…. well, it’s still easy nonetheless and it’ll become your favorite summer corn salad.
Ingredients
- 3 ears of grilled corn on the cob
- 1 red pepper, diced
- 1 green pepper, diced
- ½ small cucumber, diced
- 2 ripe peaches, pitted and diced
- 1 small avocado, pitted and diced
- 8 basil leaves, thinly sliced
- juice of 1 lime, plus lime wedges for serving
- 3 tablespoons Chile Lime Dressing, plus more to taste
- sea salt
Chile Lime Dressing (this makes extra)
- ¼ cup Sir Kensington’s Avocado Oil Mayo or vegan Fabanaise
- 1 tablespoon olive oil
- ¼ cup chopped cilantro, including stems, plus more for garnish
- 1 tablespoon fresh lime juice, plus extra slices for serving
- ⅓ serrano chile, plus more to taste
- pinch of garlic powder
- pinch of onion powder
- sea salt
Instructions
- Make the dressing: In a small food processor, combine the avocado mayonnaise, olive oil, cilantro, lime, serrano, garlic powder, onion powder and a few generous pinches of salt. Pulse until combined. Chill until ready to use.
- Slice the kernels off of the grilled corn and place in a large bowl. Add the red pepper, green pepper, cucumber, peaches, avocado, basil, lime juice, a few pinches of salt, and toss. Add a few tablespoons of dressing, toss again, then taste and add more dressing and/or salt to taste. Serve with extra dressing and lime slices on the side.