The Pioneer Woman Tasty Kitchen
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Corn Salad with Easy Lime Vinaigrette

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This delectable corn salad brings it all together with fresh corn, sweet red bell peppers, sun ripened tomatoes, cilantro, minced jalapeno, chopped scallions and feta cheese all in a lightly sweetened lime vinaigrette.

Ingredients

  • FOR THE DRESSING:
  • 3 Tablespoons Fresh Lime Juice
  • ½ Tablespoons Honey
  • ⅛ teaspoons Ground Cayenne
  • ⅛ teaspoons Garlic Powder
  • ⅛ teaspoons Onion Powder
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Fresh Ground Black Pepper
  • 2 Tablespoons Olive Oil
  • FOR THE SALAD:
  • 2 Tablespoons Sugar
  • 1 Tablespoon Lemon Juice
  • 5 ears Corn, Shucked And De-silked
  • 1  Red Pepper Cut In Small Dice
  • 1 cup Grape Tomatoes, Halved
  • ¼ cups Chopped Cilantro
  • ¼ cups Chopped Green Onions
  • 1  Jalapeno Minced (seeds And Veins Removed)
  • ½ cups Feta Cheese
  • ¼ cups Thinly Sliced Red Onion

Preparation

For the dressing, in a small bowl whisk lime juice, honey, ground cayenne pepper, garlic powder, onion powder, salt and pepper. Slowly drizzle in olive oil, whisking continuously.

For the salad, bring a large pot of water to a boil. Add sugar and lemon juice, stir to dissolve. Carefully add corn to boiling water, cover pot, turn off heat and let the corn sit for 10 minutes. Plunge cooked corn into ice cold water to stop the cooking process. When corn has cooled, cut kernels from the cob.

Grab a large bowl and add cooked corn, diced red peppers, grape tomato halves, cilantro, green onions, minced jalapenos, feta and red onion. Drizzle with the lime vinaigrette and toss to coat.

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