Charred Corn Salad in Cumin Lime Dressing
A sweet and tangy summer salad with charred corn kernels, cucumbers, onions and avocados in a cumin and lime chili dressing.
- 3 corn on the cob husked
- 1 pint colorful cherry tomatoes halved
- 1 avocado chopped
- 1 cucumber chopped
- 1/3 cup cilantro chopped, plus more to top
- 2 limes juiced
- 1 tablespoon maple syrup
- 1 tsp red pepper flakes
- 2 tsp kosher salt
- 1/4 cup olive oil
Add lime, maple, red pepper flakes, salt and olive oil to a medium and whisk until emulsified into a dressing, about 1 minute.
Char corn using Bernzomatic ST2200 torch, then remove kernels from the cob. Add corn tomatoes, avocado, cucumber, onion, feta and cilantro to a large bowl. Add dressing and toss to combine.
Transfer to serving platter and garnish with cilantro sprigs, serve immediately.