Corn and Roasted Red Pepper Salad

Corn and Roasted Red Pepper Salad
The perfect summer dish, especially when our fresh corn is in season!
Cuisine: American
  • For the salad part-
  • 2 cups grilled or roasted corn kernels
  • ½ cup chopped roasted red peppers;.
  • 1 medium shallot, thinly sliced
  • 1 cup chopped cilantro
  • Sea salt and freshly ground black pepper
  • For the dressing-
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • Freshly squeezed juice of ½ lime
  1. For the dressing: Add the oil, vinegar, honey and lime juice to a deep bowl. Whisk to combine.
  2. For the salad: Add the corn, peppers, shallot and cilantro to the bowl. Stir with a spoon until well mixed. Season with salt and pepper. Let sit at room temperature for 10 minutes before serving so the flavors can marinate. May be made up to 1 day in advance and stored in a covered container in the fridge until ready to serve.
  3. Serves 4