You can use canned corn for this Corn Salad with Cilantro Dressing, but sweet corn, at the height of the season, makes this very colorful salad extra special.
2 cups fresh corn kernels (from 2 to 4 ears)
1/2 teaspoon freshly minced garlic
1/4 cup white wine
3/4 cup finely diced red bell pepper
3/4 cup finely diced green bell pepper
1/2 cup finely diced red onion
2 tablespoons rice wine vinegar
2 teaspoons lime juice
2 tablespoons freshly chopped cilantro
1 tablespoon freshly chopped parsley
1/8 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
Braise the corn with the garlic in the white wine for about 5 minutes. When the corn is cooked, toss with the diced peppers and onion.
Mix the dressing and toss with the vegetables. Serve at room temperature.
Recipe makes 4 servings.
Serving size: 1 cup with 2 tablespoons dressing
Calories: 91; Total Fat: 1.1g; Saturated Fat: 0.1g; Cholesterol: 0mg
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