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Lunch & Dinner:

Mexican Street Corn Salad with Honey-Lime Vinaigrette

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

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


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.

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