An easy-to-do salad for all your summer soirees!
Charred Corn-Tomato Salad with Chili-Lime Dressing
An easy-to-do salad for all your summer soirees!
Ingredients
Charred Corn-Tomato Salad with Chili-Lime Dressing
- 4 ears corn
- 1 large green bell pepper halved and seeded
- 1 large red bell pepper halved and seeded
- 1/2 Cup olive oil
- 2 cups Cherry tomatoes halved and seeded
- 1 whole purple cabbage julienned
- 1 white onion diced
- 1 whole kesong puti (white cheese) diced
- 3/4 Cup sour cream
- 1 Jalapeño Pepper minced (optional)
- 2 tablespoons fresh lime juice
- 1 teaspoon Lime (Dayap)
- 1 teaspoon honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- Cayenne pepper
Instructions
- Brush corn and bell peppers with oil. Grill until cooked through and slightly charred. Bell peppers take about 3 minutes to cook until softened. Corn takes about 20 minutes. Let cool.
- Remove kernels from the cob using a sharp knife. Dice bell peppers.
- Toss corn and bell peppers with cherry tomatoes, cabbage, and onion in a bowl. Set aside.
- Make the chili-lime dressing: Whisk all ingredients together and refrigerate until ready to use.
- Before serving, drizzle dressing over vegetables. Add kesong puti and toss.
Tried this recipe?Let us know how it was!
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