Delicious especially with the Cashew Cream. A marvelous salad on a big bed of greens.
Roasted Corn Mexican Salad (Serves 4)
- 4 cups corn (fresh or frozen, thawed)
- 1 onion, diced
- 4 medium garlic cloves (minced)
- 2 medium jalapeño peppers, seeded and diced
- 1 red pepper
- 1 teaspoon red pepper flakes, like Mrs. Dash Extra Spicy
- 1 tablespoon filtered water
- Garnish:
- 4 tablespoons lime juice, freshly squeezed
- ½ cup Cashew Sour Cream (recipe below)
- 4 tablespoons cilantro or parsley, chopped (optional)
Make the sour cream if planning to use it.
Heat a large frying pan that has a lid over medium-high heat. Once hot, add the corn and stir often until it starts to become lightly charred, 3-4 minutes.
Turn the heat down to medium. Add remaining ingredients, onion, garlic, jalapeño, red pepper, Mrs. Dash and stir in well.
Add1 tablespoon of water and quickly cover to capture the steam. Turn heat off and let it all steam for 3-4 minutes.
Serve topped with lime juice, Cashew Sour Cream, cilantro or parsley.
Cashew Sour Cream
- 1½ cups raw cashews
- ¾ cup water
- 3 tablespoons lemon juice, freshly squeezed
- 1½ tablespoons apple cider vinegar
Add cashews, water, lemon juice, and apple cider vinegar to a high-speed blender and blend on high until smooth, 45-60 seconds.
You may need a plunger if your blender has one or scrape down the sides as needed. You can add 1–2 tablespoons of water if it’s too thick to blend.
This recipe makes more than needed for the salad above. You can use the remainder as a base for a nut-based dressing that you can find on our website.