Corn Salad with Jalapeno Cilantro Dressing
| Servings |
Ingredients
- 8 ears corn shucked
- 2 tsp cumin seeds
- 1 clove garlic peeled
- ½ to 1 jalapeño stem removed
- 1 bunch cilantro
- 2 T red wine vinegar
- 1 tsp salt
- 1/2 cup EVOO
- 1 orange bell pepper finely diced
- 1 cup halved cherry tomatoes
- 1/2 cup finely diced red onion
Ingredients
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Instructions
- Bring a kettle of water to a boil. Set a bowl of ice water next to stove.
- Place corn in a large skillet. Pour boiling water over the corn, cover, set over high heat and simmer until just crisp tender, 4 to 6 minutes. Remove the ears of corn from the boiling water and transfer to the ice bath.
- Drain corn well. Pat corn dry with a clean towel, and remove kernels from the corn with a sharp knife.
- Meanwhile, place cumin in a small skillet and set over medium heat. Toast cumin, swirling pan until fragrant, and the seeds crackle and start to smoke a little but, but not burn, 1 to 2 minutes. Immediately transfer the cumin to a food processor fitted with a steel blade attachment.
- Turn food processor on, drop garlic and jalapeno through the feed tube and allow to process until chopped.
- Remove lid, add cilantro, vinegar and salt. Process until chopped. Scrape sides and turn motor on again.
- Drizzle in oil and continue processing until the mixture forms a green paste.
- Toss the corn, cilantro dressing, bell pepper, cherry tomatoes and red onion in a large bowl.
Recipe Notes
Adapted from Healthy Seasonal Recipes (www.healthyseasonalrecipes.com)