Corn Salad… or as I like to call it Cornfetti Salad is one of the most festive salads you can make.
Corn Salad
- 1 15-ounce can black beans
- 2 tablespoons butter
- 2 tablespoons olive oil
- 8 ears of fresh sweet yellow corn off the cob (or 2 pounds of frozen)
- 1/2 orange bell pepper, diced
- 1 jalapeno, fine diced
- 1/2 red onion, diced
- 1-pint cherry tomatoes, halved
- 2 avocados, diced
- 1 recipe Cilantro Lime Dressing
- 1 recipe Chipotle Garlic Lime Aioli
- Sea salt
- Coarse ground pepper
- 1 fresh lime
- 4 ounces cojita cheese, grated or crumbled
Drain the can of beans, rinse well, and then place in a small saucepan. Add the vegetable broth and bring to a boil over high heat. After it starts to boil turn the heat down to low and simmer for 15-20 minutes. Drain the broth and set beans aside.
Put the butter and olive oil in a large frying pan over medium-high heat. Add the corn and cook for 4-5 minutes.
Place the corn into a large bowl. Add the diced pepper, jalapeno, onion, tomatoes, avocados, and cilantro lime dressing. Add a drizzle of the Chipotle Garlic Lime Aoili. Season with salt & pepper and stir everything together.
Move the salad to a pretty serving bowl if desired. Drizzle with more Cilantro Lime Aoili and lime. Then top with the cojita cheese.
For vegan or dairy-free options just omit aioli and cheese or use a comparable replacement.
Thank you for these wonderful recipes! Thank you for sharing!