
This corn salad recipe is bright, refreshing and delicious making it the perfect addition to any plate.
With it being the heart of sweet corn season in Ontario it's the perfect recipe to spice up the way you enjoy these yummy cobs.
A lot of people think corn has nothing to offer in terms of nutritional value but it's actually a good source of dietary fiber, which aids in digestion and promotes a healthy gut health.
Full transparency, this is my fiancés creation but he's not going to share the recipe with you so I will!
Ingredients
The Salad
2 sweet corn on the cobs
1/4 cup chopped red onion
1/4 chopped cucumber
1/4 chopped tomatoes
2 tbsp chopped jalapeno's
Optional: chopped cilantro
The Dressing
3 tbsp apple cider vinegar
1 tbsp olive oil
1/2 tsp garlic powder
pinch of salt & pepper
Optional: 1/2 hot sauce for a kick
Directions
Boil a pot of water and blanch corn for 5 minutes.
Chop cucumber, tomatoes, red onion and jalapeños into small pieces.
Once corn is blanched, cut the kernels off of the cob.
Add corn, tomatoes, cucumber, red onion and jalapeño to a bowl
Top with olive oil, apple cider vinegar, garlic powder, salt, pepper and hot sauce (optional)
Stir until combined.
Store in an air tight container in the fridge for up to 3 days
Enjoy! ✌🏻
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