Corn Salad with Jalapeno Cilantro Dressing
I LOVE corn salad this time of year…and I DO NOT cook the corn! I’m saving time whenever I can!
    Ingredients
    Instructions
    1. Bring a kettle of water to a boil. Set a bowl of ice water next to stove.
    2. 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.
    3. Drain corn well. Pat corn dry with a clean towel, and remove kernels from the corn with a sharp knife.
    4. 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.
    5. Turn food processor on, drop garlic and jalapeno through the feed tube and allow to process until chopped.
    6. Remove lid, add cilantro, vinegar and salt. Process until chopped. Scrape sides and turn motor on again.
    7. Drizzle in oil and continue processing until the mixture forms a green paste.
    8. 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)