Nothing says summertime like
fresh sweet corn. We feature a delicious and refreshing corn salad on our
summer menu that includes diced red bell peppers and a tangy margarita
vinaigrette. Bring this salad to your next picnic or backyard barbecue for a
guaranteed crowd pleaser.
Check out our Summer Corn Salad
recipe below:
Summer
Corn Salad:
Yield:
5 Servings
Ingredients:
5 Ears of Corn, Shucked
1/4 Cup Red Bell Pepper, Diced
1/8 Cup Red Onion, Diced
1/2 Tsp. Cumin
1/2 Tsp. Coriander
1/8 Cup Margarita Dressing
Taste of Salt
Taste of Pepper
Cotija Cheese
Directions:
- Bring large pot of salted water to a boil, take shucked corn and cook for approximately 3 minutes. When fully cooked, drain and place in ice water to ensure that the corn stops cooking. Once the corn has fully cooled, cut kernels off, cutting as close the the cob as possible.
- Chop red onion and bell pepper, and place in bowl. Mix in corn kernels, and add Cumin, Coriander, Salt, Pepper, and Margarita Dressing
- Top with Cotija Cheese and serve
Margarita Vinaigrette:
Yield: 2 Cups
Ingredients:
1/4 Cup Champagne Vinegar
1/4 Cup Lime Juice
1/2 Cup Water
1 Cup Pomace Olive Oil
2 Tbsp Agave Syrup
1 Tsp. Kosher Salt
1/4 Tsp. Xanthan Gum
1/4 Cup Champagne Vinegar
1/4 Cup Lime Juice
1/2 Cup Water
1 Cup Pomace Olive Oil
2 Tbsp Agave Syrup
1 Tsp. Kosher Salt
1/4 Tsp. Xanthan Gum
Directions:
- Place all of your ingredients (except the Xanthan) in a blender, place lid on, and start at a very low setting
- Remove the center cap off of the lid and while the blender is on extra low, slowly begin adding the Xanthan pinches at a time. This process will take a little while. You will begin to see the Xanthan activating with the motion in the blend
- Continue to blend about 30 seconds after you finish adding the Xanthan to allow it to reach its fullest thickening potential
Let us know what you think of our recipe, use the hashtag #Syrcatering!
