Jump to recipeFrom: Good Housekeeping US
Corn-Off-the-Cob Salad
Yields:
5 serving(s)
Fresh, grilled corn goes into this crunchy side salad.
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Ingredients
- 3 Tbsp. lime juice
- 2 Tbsp. Dijon mustard
- 1/2 tsp. ground cumin
- 3 Tbsp. extra-virgin olive oil
- 1/2 tsp. kosher salt
- 6 large corn ears, grilled
- 1 pt. multi-colored grape tomatoes, halved
- 1/4 cup Chopped cilantro
- 1/4 cup Chopped mint
Directions
- Step 1Whisk together lime juice, Dijon mustard, cumin, olive oil, and salt. Cut kernels off corn ears; add to dressing along with grape tomatoes, cilantro, and mint. Stir until combined.
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