Corn Salad
Corn Salad is one of the best side dishes for summer! It goes great with grilled main courses like chicken, steak, or salmon, and it's ideal for a picnic. This dish is simple and refreshing, plus it's packed with nutrients.
Ingredients
- 1-2 ears of corn cooked or ½ cup sweet corn
- 1 yellow squash diced into squares
- 1 zuchinni diced
- ¾ cup green bell pepper diced
- ½ cup red and orange bell pepper small half of each bell pepper
- ½ teaspoon chili lime seasoning
- ¼ teaspoon cumin powder
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon jalapeño paste
- 1 teaspoon lime juice
- ½ tablespoon honey
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a medium frying pan, add in your extra virgin olive oil. Sauté the garlic paste with bell peppers for three minutes.
- Then, add in yellow squash, zucchini and already cook corn. You can use canned or ears of corn cooked, shucked and cut off the cob.
- Season the mix with chili lime season, cumin, salt, garlic, ginger and jalapeño paste. Continue sautéing for 8 minutes.
- Finish this dish off by adding in honey, and lime juice and black pepper. Allow to rest covered for a few minutes.
- Garnish with cilantro and serve warm. Enjoy!
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