Sweet Corn Salad with Creamy Ancho Dressing
This is a spectacular showcase for sweet summer corn. You can use boiled or steamed corn, but grilled corn is especially delicious here. Serve the salad with anything grilled—think skirt steak, fish, shrimp, chicken or burgers.
Servings: 4 -6
Ingredients
- ½ teaspoon lime zest
- 1 tablespoon lime juice
- 1 garlic clove , grated on a microplane
- ⅓ cup mayonnaise
- ¼ teaspoon ancho chile powder
- ⅛ teaspoon smoked paprika
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 4 ears of cooked corn , kernels cut off and cobs discarded (4 cups cooked corn kernels)
- 3 handfuls baby arugula
- 4-5 radishes , thinly sliced
- ¼ cup coarsely chopped cilantro
- ½ cup crumbled feta or cotija cheese
- 2 tablespoons toasted pumpkin seeds (optional)
Instructions
- In a small bowl, combine the lime zest, lime juice and grated garlic clove. Whisk in the mayonnaise, ancho chile powder, smoked paprika and extra virgin olive oil. Season with salt and pepper to taste. Do Ahead: The dressing can be made up to 1 day in advance.
- In a large bowl, toss the corn kernels with the arugula, radishes and cilantro. Add just enough dressing to coat (you might not need it all). Season with salt and pepper. Sprinkle with the feta or cotija cheese and the pumpkin seeds (if using); serve it up!