I was making a Taco Bar for a dinner party I put together while visiting friends and family in Minnesota. This side dish was a hit. It is easy to make and great for summer barbecues or for a quick addition to a week night dinner.
- 1 small package frozen corn, whole kernels
- 4 scallions, sliced
- 2 roma tomatoes, seeded and diced
- 1/4 cup green olives with pimento, sliced / rough chop
- 3/4 cup cucumbers, seeded and diced
- Handful of Cilantro, chopped
- 1 – 2 TBS Lime Juice (juice of 2-3 limes)
- 2 tsp Lemon Juice (juice of 1/2 lemon)
- 2 cloves garlic, minced
- 3 TBS Extra Virgin Olive Oil
- Salt and Pepper
- In a small saute
- pan add the olive oil and garlic and heat over med-low heat for about 4 minutes, just until the garlic starts to get soft. Set aside to cool
- Add the lime Juice, Lemon Juice, cilantro to a bowl, season with salt and pepper. When the oil is cool, add in the oil and whisk until blended.
- Taste and adjust with additional lime/lemon juice and/or salt and pepper.
- Place a med large strainer in the sink, pour the frozen corn into the strainer and run cold water over the corn until the corn is defrosted. Toss often. About 3 – 4 minutes. Drain, and pat dry.
- In a large bowl, add in the corn, scallions, cucumbers, olive and tomatoes. Stir to mix, then drizzle the vinaigrette over and toss to distribute the dressing evenly.
- Taste and adjust as needed.
- Store in the refrigerator until ready to use. Can be served chilled or at room temperature.
Since this dish contains no dairy, this is a great idea for summer picnics or barbecues.
Can’t wait to have summer! But on a different note, no dairy works for our family! Can’t wait to try.
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