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

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.