Dressing:
½ cup cilantro (80g)
1 clove garlic
Juice of 1 lime
1 tsp. honey (5ml)
2 tbsp. apple cider vinegar (30ml)
½ cup olive oil (120ml)
2 tsp. red pepper flakes (4g)
Salad:
6 fresh corn on the cob, husks removed and cleaned
½ cup sliced red onion (75g)
1 large bell pepper or 4 small sweet peppers, mixed colors
1 cup cherry tomatoes, sliced in half (180g)
1 cucumber, peeled and diced
2 oz. queso fresco or feta cheese, crumbled (56g)
1 large avocado, cubed in chunks
Corn tortilla chips (optional)
Place all the ingredients for the dressing in a large glass measuring cup. Using a hand blender, puree well.
Heat the broiler in your oven.* Place the ears of corn on a baking sheet lined with parchment paper. Generously brush the corn on all sides with the dressing (Don’t use all of the dressing as you will need some for the salad.)
Place the corn on the baking sheet under the broiler and roast until there are deep golden-brown patches on the corn. Turn so that the corn roasts evenly. This should take about 5-8 minutes.
Remove the corn from the oven and allow to cool completely. Using a knife and cutting away from you, remove the corn kernels from the cob. (Corn kernels tend to fly away when cutting them from the cob, so I prefer to use a pie plate instead of a cutting board for this task.)
Place the corn kernels in a large mixing bowl. Add the red onion, peppers, tomatoes, cucumber, and queso fresco. Toss to combine well. Add the avocado chunks and the remaining cilantro vinaigrette. Toss gently to combine well.
Serve immediately with corn tortilla chips.
*You can also grill the corn briefly over a live fire or on your BBQ grill. Make sure to watch corn carefully so it does not burn. Baste with extra Cilantro Lime Dressing before and after grilling.