DID YOU KNOW?
Most Americans don’t eat the recommended 4-5 servings of vegetables per day. One small step to improve your diet is to eat a vegetable at most meals. Vegetables are extremely versatile and don’t have to be boring! Experiment with different culinary techniques to take vegetables from ordinary to extraordinary.
Grilled Corn Salad with Jalapeño Lime Vinaigrette
Makes 8 servings *1 serving= 3/4 cup
Grilled Corn Salad
- 6 large earns of corn
- ¼ cup diced red onion
- 2 tablespoons olive oil
- ½ cup cotija cheese, crumbled
- 2 tablespoons chopped cilantro
- 1 teaspoon tajin or chili lime seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Jalapeño Lime Vinaigrette
- 2 tablespoons lime juice
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
- ¼ cup olive oil
- ¼ teaspoon kosher salt
- 2 small jalapenos, deseeded
Jalapeño Lime Vinaigrette
Combine all ingredients for the vinaigrette in a blender and puree until smooth.
Reserve and set aside.
Grilled Corn Salad
Set the grill to medium heat. Husk the corn and then place the corn on the grill. Grill the corn, turning frequently until all sides are lightly charred.
Once charred, transfer the corn to a cutting board and set aside to cool. Once cool, cut the kernels off each cob and transfer to a large bowl. Add the remaining ingredients to the bowl with the corn and toss until all ingredients are thoroughly mixed.
Drizzle the jalapeño lime vinaigrette over the salad, toss together and serve immediately. Enjoy!