Mexican Salad with Fresh Sweet Corn & Spicy Cumin Dressing
I N G R E D I E N T S
For the salad:
4 cups chopped romaine lettuce
2 ears fresh sweet corn
1 large (or 2 small) avocados, chopped
1 large (or 2 small) tomatoes, diced
1 small (or 1/2 large) red onion, chopped
1 sweet bell pepper, chopped
1/2 cup crumbled queso fresco
2 limes, cut in halves
Optional: sliced chicken breast, finely chopped jalapeño, chopped cilantro
For the dressing:
1/4 cup plain yogurt
2 tbsp milk
1 tsp ground cumin
1 tsp garlic powder
1 tsp salt
1/4 tsp ground cayenne
Juice of 1 lime
D I R E C T I O N S
Shuck the corn and remove the silks. Boil a stock pot of water and submerge the corn. Boil for 5 minutes, remove, and use a sharp knife to cut the kernels from the ears in long strips. Use the back of the knife to scrape the roots of the kernels from the ears (this part is sweet and creamy and shouldn’t be left behind!)
Prepare the other salad ingredients and toss all but the limes together in a large bowl with the prepared corn.
Whisk the dressing ingredients together and pour over the salad or serve on the side, along with the lime halves for squeezing over the top.
