This fresh corn salad has me completely smitten! It’s a fantastic side dish with crispy, crunchy, sweet, and spicy components that you’ll make again and again.
3 ears of corn on the cob, grilled
1 chopped red pepper
1 chopped green pepper
12 tiny sliced cucumbers
2 pitted and diced ripe peaches
1 pitted and diced tiny avocado
8 finely cut basil leaves
1 lime juice, plus lime wedges to serve
3 tbsp. chile-lime dressing (plus more to taste)
Chile Lime Dressing
Sir Kensington’s Avocado Oil (14 cups) Vegan Fabanaise or mayonnaise
1 tablespoon extra virgin olive oil
14 cup cilantro, stems included, plus more for garnish
1 tbsp lime juice, plus more slices for serving
13 serrano chile, plus salt and pepper to taste
garlic powder, a pinch
onion powder, a pinch
To make the dressing, combine all of the ingredients in a mixing bowl Combine the avocado mayonnaise, cilantro, onion powder, olive oil, serrano, garlic powder, onion powder, and a couple of liberal pinches of salt in a small food processor. Pulse until everything is well blended. Refrigerate until ready to use.
Remove the kernels from the grilled corn and set them in a big mixing basin. Toss in the red, green, cucumber, peaches, avocado, basil, lime juice, and a few pinches of salt. Toss in a few tablespoons of dressing, then taste and season with additional dressing or salt as needed.
On the side, serve with additional dressing and lime slices.