Hello, thank you for joining another unintentional installment of “Reba Doesn’t Support Mayo as an ingredient for Side Dishes”
This dish came about as a result of having a lot of fresh corn leftover, a lot of cherry tomatoes, and a request to bring a dish to a pitch in BBQ in the neighborhood. I get a little sweet corn obsessed in the summer, and even though the fresh corn showing up in grocery stores is not yet from Indiana– it IS fresh and sweet and I’ll take it.
This is an easy side dish that can be put together in less than 30 (can we say 20??I think so) minutes…and as a bonus, the leftover vinaigrette would be ahhhmazing on a taco salad the next day. Or the same day. Really any day. It’s so good.
So go ahead and add this to your now growing repertoire of mayo-free pitch in dishes. You can make this one all summer long.
Chipotle Confetti Corn Salad
Serves 8-10 as a side dish
5 fresh ears of corn, kernels cut off with a nice sharp knife.
2 C grape tomatoes, cut on a diagonal (mostly for looks)
1/2 C loose packed chopped fresh cilantro
1/2 C cotija cheese
1/4 C Lime Juice
2 TB adobo sauce (from a can of chipotle chiles)
1 TB honey
1 clove of garlic, smashed to a paste
1/2 tsp lime zest
1 tsp salt
3/4 C flavorless oil
Using a sharp knife, cut the corn kernels off each cob into a large bowl. Cover bowl with lid (if it has one) or plastic wrap, and microwave for 3 minutes, stirring halfway through. You want the corn to be cooked, but not cooked to death. Keep some of that sweet fresh crunch. Set aside when finished.
For the vinaigrette– whisk together the lime juice, adobo sauce, honey, garlic, zest and salt until combined. While whisking, slowly drizzle in the oil until combined. Taste and season with salt to taste.
Take the corn (still warm or room temp, doesn’t matter) and stir in the cut grape tomatoes and cilantro. Dress the salad with vinaigrette to taste (you will have leftover!), and season with 1/4 C of cotija cheese.
Stick in the fridge for at least one hour to chill. Before serving, give it a good stir and sprinkle with the remaining 1/4 C of cotija cheese.