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
For Mexican Street Corn:
- 2 ears fresh corn
- 1 lb cherry tomatoes (red, orange or variety of colors)
- 2 heads fresh Romaine lettuce
- ½ cup Cotija cheese
- ¼ cup salted toasted pepitas (pumpkin seeds)
- 2 avocados
- ¼ cup olive oil
- Salt and pepper to taste
For Honey-Lime Vinaigrette:
- 1 Tbsp Nature Nate’s Raw & Unfiltered Honey
- 1 garlic clove, minced
- Juice from one 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
For Mexican Street Corn:
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 lengthwise on a cutting board 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.
For Honey-Lime Vinaigrette:
Add all the ingredients into a small mason jar and shake vigorously until they honey dissolves. Pour onto salad or store in the refrigerator for up to 5 days.
