Community / Blogs

The opinions expressed in these blogs are solely those of the people who wrote them, and do not represent the views of WPSU or Penn State University.

Local Food Journey

Corn Salad with Sweet Chili Lime Vinaigrette

Posted by Kim Tait on 07/27 at 10:59 AM

Corn Salad with Sweet Chili Lime Vinaigrette. Photo Courtesy Katy Cleary.

It’s no wonder that sweet corn is right up there with tomatoes as America’s favorite vegetable. Nothing beats the flavor of fresh picked corn. Whether you eat it on the cob, or turn it into delicious salad, the time to enjoy it is now!

Try this nice, light, and refreshing salad courtesy of Cindy Tait Law. And don’t forget to share your favorite sweet corn recipe before July 31st for your chance to win a $25 gift certificate to Nature’s Pantry in State College!

Ingredients for Salad

4 cups grilled or steamed corn, cut off the cob (about 5 ears)
1/2 cup finely diced red bell pepper
1/2 cup chopped fresh cilantro (or parsley)

Ingredients for Dressing

3 Tbsp Tait Farm Lime Shrub
1/2 cup canola oil
1 heaping tsp Dijon mustard
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp chili powder
1 small clove garlic, minced (or 1/4 tsp dried)
grated rind and juice of 1/2 lime
for more heat, add 1/4 tsp cayenne pepper

Directions

Whisk together dressing ingredients and combine with corn, peppers, and cilantro. Add salt and pepper to taste. Chill several hours to allow flavors to meld. Serves 4-6.