Ingredients

• Lime Vinaigrette
• 3 tbsp Lime Juice
• 1/2 tbsp Honey
• 1/8 tsp Cayenne Pepper, Ground
• 1/8 tsp Garlic Powder
• 1/8 tsp Onion Powder
• 1/8 tsp Kosher Salt
• 1/8 tsp Ground Black Pepper
• 2 tbsp Olive Oil
• Corn Salad
• 5 Ears of Corn Shucked & De-Silked
• 2 tbsp Sugar
• 1 tbsp Lime Juice
• 1 Red Bell Pepper, Small Dice
• 1 C Tomatoes Grape or Cherry, Halved
• 1/4 C Cilantro, Chopped
• 1/4 C Green Onions, Chopped
• 1 Jalapeno Minced
• 1/2 C Feta Cheese
• 1/4 C Red Onion, Thinly Sliced

Directions

• In a small bowl, whisk the lime juice, honey, ground cayenne pepper, garlic powder, onion powder, salt, and pepper. Slowly drizzle in the olive oil, whisking continuously.
• Bring a large pot of water to a boil. Add the sugar and lemon juice; stir to dissolve. Carefully add the corn to the boiling water, cover the pot, turn off the heat, and let the corn sit for 10 minutes. Plunge cooked corn into ice-cold water to stop the cooking process. When the corn has cooled, cut the kernels from the cob.
• Grab a large bowl and add the cooked corn, diced red peppers, grape tomato halves, cilantro, green onions, minced jalapenos, feta, and red onion. Drizzle with the lime vinaigrette and toss to coat.

Notes

• How many cups is one ear of corn?
• The answer is approximately 3/4 to 1 cup of corn kernels in one ear.
• A Cup of frozen corn weighs around 5 to 6 oz
• For this recipe I use 4 Cups.
• Roma Tomatoes

Photos