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Corn Salad with Sweet Chili Lime Vinaigrette

Cooks in ~ 10min cornsalad
  • 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)
  • 3 Tbsp Tait Farm Lime Shrub
  • 1/2 cup canola oil
  • 1 heaping tsp Dijon mustard
  • 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
recipe 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.

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