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MEAL TYPE

Grilled Corn Salad

This summer corn salad is a great use for leftover grilled corn. If you don't have any on hand, don't worry! It's still easy to make, and it's the perfect summer cookout side dish.

Ingredient

  • 3 ears of grilled corn on the cob
  • 1 red pepper, diced
  • 1 green pepper, diced
  • ½ small cucumber, diced
  • 2 ripe peaches, pitted and diced
  • 1 small avocado, pitted and diced
  • 8 basil leaves, thinly sliced
  • juice of 1 lime, plus lime wedges for serving
  • 3 tablespoons Chile Lime Dressing, plus more to taste
  • sea salt
  • Chile Lime Dressing (this makes extra)
  • ¼ cup Sir Kensington’s Avocado Oil Mayo or vegan Fabanaise
  • 1 tablespoon olive oil
  • ¼ cup chopped cilantro, including stems, plus more for garnish
  • 1 tablespoon fresh lime juice, plus extra slices for serving
  • ⅓ serrano chile, plus more to taste
  • pinch of garlic powder
  • pinch of onion powder
  • sea salt
Direction
  1. Make the dressing: In a small food processor, combine the avocado mayonnaise, olive oil, cilantro, lime, serrano, garlic powder, onion powder and a few generous pinches of salt. Pulse until combined. Chill until ready to use.
  2. Slice the kernels off of the grilled corn and place in a large bowl. Add the red pepper, green pepper, cucumber, peaches, avocado, basil, lime juice, a few pinches of salt, and toss. Add a few tablespoons of dressing, toss again, then taste and add more dressing and/or salt to taste. Serve with extra dressing and lime slices on the side.