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I Know This Is Corny But...

It's officially summer now, and our July Produce Bag  has the perfect ingredients to throw in a delicious summer salad. Check out this easy recipe for a Mexican-inspired Chopped Salad, featuring our green bell peppers, cucumbers, tomatoes and corn!

                

Ingredients:

For the dressing:

  • ¼ cup fresh lime juice
  • 2 tablespoons honey
  • ½ teaspoon cumin
  • 1 clove garlic finely minced
  • ½ teaspoon salt
  • 2 tablespoons canola oil
  • 2 tablespoons extra virgin olive oil
  • freshly ground black pepper

For the tortilla strips:

  • 6 6-inch corn tortillas
  • 1 ½ tablespoons canola oil
  • ½ teaspoon sea salt

For the salad:

Instructions

  1. For the dressing, combine lime juice, honey, cumin, garlic and salt.
  2. Slowly add the oils, stirring continuously with a fork or small whisk.
  3. Taste and add more salt and pepper, if needed. Set aside.
  4. For the corn tortilla strips, preheat oven to 400˚F.
  5. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about 1/4-inch thick.
  6. Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.
  7. Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
  8. For the salad, place corn, two ears at a time, in the microwave and cook for 3 1/2 minutes.
  9. Remove from microwave and allow to cool for 5 minutes.
  10. After cooling, cut bottom end of corn off, about 1 1/2 inches from end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks and set aside.
  11. Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.
  12. Serve with tortilla strips on top.

Photo credit and recipe inspiration from The Café Sucre Farine.


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