Vegan corn salad with cilantro and lime 


Going to a potluck comes with the decision of what to bring. Healthy? Cheesy? Dip? Salad? I try to bring something that would appeal to many. 

A corn salad is simple and can be a side dish or a dip. I soak them in the sink for about 30 minutes while I’m doing other things. Do your best to get non-GMO organic corn if you can. I used 1 cob per adult since it was a side dish and less than 6 people. 

Put it in the oven at 350 with a little water in the pan. Time it for 20 minutes then turn off the oven. 

Meanwhile, chop the rest. 

Take it out and let it cool for a bit. 

Shuck it and cut off the cob. 

Here I chopped some red onion, cilantro, tomatoes and lime. I was making this vegan, so all I used were these ingredients plus salt and chili pepper. 

I added the rest of the tomatoes that I cut in half and squeezed out the guts. Then I tossed them with a little EVOO, cilantro, salt, and chili pepper. 

If dairy is not a problem for your crowd, you could crumble some queso fresco and serve this as a dip with tortilla chips. 

If you want it hot, you can take away the lime and add a block of cream cheese per 4 cobs, top with shredded cheddar and bake until bubbly. 


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