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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Cilantro Lime Summer Corn Salad

From Peace Meals

Ingredients: 

Cilantro Lime Vinaigrette:
2 Tablespoons fresh lime juice
2 Tablespoons white wine vinegar
1 cup olive oil
1 small bunch cilantro, stems removed
1 clove garlic
2 green onions, white parts only
1 teaspoon honey
1 small jalapeño, seeded and coarsely chopped
½ teaspoon coarse salt
Dash of ground cumin

Salad:
5 ears of corn, shucked
1 small red onion, diced
2 to 3 small canned whole green chiles, diced
1 small bunch chives, snipped
Coarse salt and freshly ground pepper
Fresh cilantro sprigs, for garnish

Recipe directions: 

Pour the lime juice and vinegar into food processor or blender. With the motor running, slowly add the olive oil. Add the remaining vinaigrette ingredients and process until smooth.

Bring a large pot of water to a boil and cook the corn for 5 to 7 minutes. Drain and allow to cool, and then remove the kernels from the cob with a serrated knife. Combine the corn with the onions, chiles and chives in a large bowl. Toss with desired amount of the Cilantro Lime Vinaigrette and season with salt and pepper. Chill slightly before serving (drain the salad if desired). Garnish with fresh cilantro.

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