Summer Corn Salad w/ Miso Lemon Dressing

Summer Corn Salad w/ Miso Lemon Dressing

Every Summer I look forward to the fresh sweet corn of the season. Enjoying hot buttered and salted corn straight from the cobb is definitely my first choice but as the weather gets super hot and salads seem more appropriate why not incorporate that delicious flavor of corn into a Salad.

This is so good you’ll be finding recipes to pair it with as a side or do as I do and eat it as a meal! The recipe calls for fresh cilantro but if you prefer you can easily swap it for fresh basil. The miso lemon dressing is sweet and tart and the perfect compliment to the fresh corn!

Serves 6

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Ingredients

4 Cobs Organic Yellow or Bi-Color Corn

1 pint Cherry Tomatoes

1 cup Red Onion chopped

1/3 cup Cilantro, chopped

1 Avocado cubed

Miso Lemon Dressing

Juice from 1 small Lemon

1/3 cup plus 1 Tbsp (80g) Miso Mayo (you can substitute 2 Tbsp of Mellow White Miso paste)

1 tsp (5g) Vegan Honey or other sweetener

2 Tbsp (30ml) Olive Oil

Salt & Pepper to taste

Directions

1. Boil the corn in salted water for 3-4 minutes. Set aside to cool.

2. In a large bowl add the tomatoes, cilantro, onion and avocado

3. Make the dressing by combining the ingredients and whisk until well combined. Set aside.

4. Cut the corn kernels off the cobb by holding it vertically and carefully slicing as close to the cobb as possible. Add the corn to the bowl with the other vegetables.

5. Dress the salad and toss well. Serve room temperature or slightly chilled.