Fresh Mexican Corn Salad (Print Version)

# Ingredients:

→ Salad Ingredients

01 - 4 large ears of fresh corn, cooked and kernels removed
02 - 1 ½ cups diced bell pepper (red and green)
03 - 1 pint cherry tomatoes, halved
04 - 1 cup English cucumber, diced
05 - ½ cup red onions, finely diced
06 - 1/3 cup fresh cilantro, roughly chopped
07 - ¾ cup fresh Cotija cheese, crumbled

→ Dressing Ingredients

08 - 3 tablespoons avocado oil or extra virgin olive oil
09 - ¼ cup lime juice or lemon juice
10 - 2 tablespoons red wine vinegar
11 - 1 tablespoon honey
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon salt
14 - 1 teaspoon dried parsley
15 - ½ teaspoon black pepper
16 - ¼ teaspoon cumin
17 - ¼ teaspoon garlic powder
18 - ¼ teaspoon chili powder

# Instructions:

01 - Combine all dressing ingredients in a container with a lid and shake well. Refrigerate while preparing the remaining ingredients.
02 - Bring a large pot of salted water to a boil. Add the corn and boil for 4 minutes. Drain and rinse the corn with cold water until cooled.
03 - Cut the kernels from the corn cobs and transfer to a large bowl. Add the remaining salad ingredients and toss to combine.
04 - Shake the dressing container once more and pour over the salad. Toss well to coat evenly.
05 - Serve immediately or cover and refrigerate for up to 1 day for later use.

# Notes:

01 - If making the dressing ahead of time, allow it to sit at room temperature for 20 minutes before serving and shake well if separated.

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