This colorful salad is the perfect for summertime side dish. Brimming with corn, peppers and herbs then tossed with smoky chipotle lime vinaigrette this recipe is fresh and bright. I love to serve this with Grilled Smoky Paprika Chipotle Swordfish and a squeeze of fresh lime.
10 earns of corn
2 limes, juiced
4 tablespoons olive oil
2 tablespoons Victoria Taylor’s Smoky Paprika Chipotle
1 red bell pepper, ¼” dice
1 orange bell pepper, ¼” dice
1 large bunch scallions, sliced thin
1 cup snow peas, ¼” pieces
½ cup cilantro, rough chopped
Salt to taste
Cook corn using your preferred method (steam, boil, grill). Remove corn kernels from the cobs and let cool. If you are looking for a quick way to cook the corn without shucking it try this microwave method I came accross online. I was intrigued enough to try and what do you know it worked!
In a small bowl make vinaigrette by combining the lime juice, olive oil, and Smoky Paprika Chipotle Seasoning, and set aside.
In a large bowl combine the corn, bell peppers, scallions, and snow peas. Add the vinaigrette and cilantro.
Toss to coat thoroughly. Salt to taste.