My Mexican Corn Salad is a great salad to serve for lunch or dinner. It’s full of the freshest of vegetables and it delivers the heat without overpowering your palate. The salad has a bold and delicious taste. I topped it off with a creamy tahini dressing.
Mexican Corn Salad
4 Corn on the cob
1 Tablespoon of olive oil
1 Tablespoon of grape tomatoes, halved
1/2 Cup of red onion, chopped
2 Tablespoons of jalapeño, diced small
1/2 Cup of vegan feta cheese, crumbled
1/4 Teaspoon of chilli powder
1/3 Cup of cilantro, chopped
1/2 Cup of tahini
3 Tablespoons of apple cider vinegar
2 Tablespoons of soy sauce
1 Tablespoon of Italian seasoning
2 Tablespoons of olive oil
2 Tablespoons of lemon juice
1 Clove of garlic, minced
Water as needed to thin
-Add all the ingredients to a blender until smooth. Add water 1 tablespoon at a time to thin to desired consistency. Pour in a container and set aside.
-Prepare corn then add to a boiling pot of water. Boil until done for about 20 to 30 minutes. Remove from pot and let corn cool. Cut corn kernels off the cob and place in a large bowl. -Add remaining ingredients and toss to combine. Add dressing and toss again. You can refrigerate for 1 hour before serving or you can serve immediately. Enjoy!