Colorful Corn Salad
This corn and avocado salad adds a splash of color to the table, and it is nutritious too. This fresh, bright side pairs perfectly with grilled kebabs.
- Serves
- 4-6
Directions
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In a small, dry skillet over medium heat, add the corn and pan roast until the kernels are browned. It is Ok if some are a little charred. Alternatively, grill 6 corn cobs, then strip the kernels. Let cool.
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In a large bowl, whisk together the garlic, lime juice, and cumin. Drizzle in the olive oil and continue whisking until emulsified.
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Add the corn along with the remaining ingredients to the dressing and let marinate for at least 15 minutes up to 4 hours. Refrigerate until ready to serve.
From Shawnie's class “Summer Cooking with the Kids”
