Ingredients with Measurements:
- 4 ears of corn, husked and cleaned
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 jalapeno pepper, seeded and diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the corn on a baking sheet and roast for 20-25 minutes, turning occasionally, until the kernels are lightly browned.
3. Remove the corn from the oven and let it cool.
4. Cut the kernels off the cob and place them in a mixing bowl.
5. Add the diced red bell pepper, red onion, jalapeno pepper, and cilantro to the bowl.
6. In a separate bowl, whisk together the olive oil, lime juice, honey, cumin, salt, and pepper.
7. Pour the dressing over the corn mixture and toss to combine.
8. Chill the salad in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 200
- Fat: 14g
- Carbohydrates: 20g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- You can use frozen corn instead of fresh corn.
- If you don't have red bell pepper, you can use green bell pepper or poblano pepper.
- If you don't have fresh cilantro, you can use parsley or basil.
Variations:
- Add diced avocado to the salad for extra creaminess.
- Add black beans or chickpeas for extra protein.
- Add crumbled feta cheese or cotija cheese for extra flavor.
Tips and tricks:
- To make cutting the kernels off the cob easier, stand the cob on its end and use a sharp knife to slice downward.
- For a smoky flavor, you can grill the corn instead of roasting it in the oven.
- Make sure to let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold, so there is no need to reheat it.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional cilantro or lime wedges.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Grilled vegetables
- Rice or quinoa
Troubleshooting advice:
- If the salad seems too dry, add a little more olive oil or lime juice to the dressing.
Food safety advice:
- Make sure to thoroughly wash all vegetables before using them in the salad.
- Store any leftover salad in the refrigerator and discard after 3 days.
Food history:
- Corn has been a staple food in the Americas for thousands of years and was first domesticated in Mexico around 10,000 years ago.
Flavor profiles:
- This salad is sweet, tangy, and slightly spicy.
Serving suggestions:
- Serve this salad as a side dish at a summer barbecue or as a light lunch or dinner.
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