Ingredients
Scale
- 4 large ears of fresh corn
- 1 ½ cups diced bell pepper (red and green)
- 1 pint cherry tomatoes (halved)
- 1 cup diced English cucumber
- ½ cup finely diced red onions
- ⅓ cup roughly chopped fresh cilantro
- ¾ cup crumbled Cotija cheese (or tofu for a vegan option)
- 3 tablespoons avocado oil (or extra virgin olive oil)
- ¼ cup lime juice (or lemon juice)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
Instructions
- Cook the corn by boiling for about 5 minutes or grilling until slightly charred. Allow cooling before cutting kernels off the cob.
- Dice the bell peppers, cucumber, and red onions into bite-sized pieces while the corn cools.
- In a small bowl, whisk together avocado oil, lime juice, apple cider vinegar, honey, Dijon mustard, salt, dried parsley, black pepper, cumin, garlic powder, and chili powder.
- In a large mixing bowl, combine cooled corn with chopped veggies and cilantro. Pour over the dressing and toss gently until everything is evenly coated.
- Serve chilled or at room temperature. Add cheese right before serving if made ahead.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg