Grilled corn, cherry tomatoes, Cotija cheese, avocados and honey-lime vinaigrette. These are the ingredients for an amazing salad created by Roni Proter from Dinner Reinvented. Whether you have it as a side or enjoy it all by itself for a light and fresh entree, it will be delicious.
Yield 4-6 Servings
Prep Time 15 Minutes
Total Time 20 Minutes
Directions
Yield 4-6 Servings
Prep Time 15 Minutes
Total Time 20 Minutes
Ingredients
Mexican Street Corn Salad
- 2 ears fresh corn
- ¼ cup olive oil
- 2 heads fresh Romaine lettuce, chopped
- 1 lb cherry tomatoes (red, orange or variety of colors), sliced
- ½ cup Cotija cheese
- 2 avocados, cubed
- ¼ cup salted, toasted pepitas (pumpkin seeds)
- Salt and pepper to taste
Honey-Lime Vinaigrette
- 1 Tbsp Nate’s 100% Pure Honey
- 1 garlic clove, minced
- Juice from 1 lime
- 1 tsp dijon mustard
- Pinch of cumin
- 1 tsp fresh cilantro, chopped
- ¼ cup extra virgin olive oil
- Pinch of salt and pepper
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Directions
Mexican Street Corn Salad
On a grill set to medium heat, brush the corn with olive oil and sprinkle with salt. Grill on all sides just until you get a small black char. Slice the kernels off of the corn and set aside.
In a large salad bowl, add chopped romaine lettuce, then layer sliced cherry tomatoes, corn, crumbled Cotija cheese, cubed avocados and pepitas. Before serving, pour over honey-lime vinaigrette.
Honey-Lime Vinaigrette
Add all the ingredients into a small mason jar and shake vigorously until the honey dissolves. Pour onto salad or store in the refrigerator for up to 5 days.
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