Bring 88 Acres to your next Summer gathering! Our Summer Corn Salad makes the perfect side dish for cookouts, picnics or poolside barbecues. Made with lots of fresh seasonal veggies and then smothered in our delicious homemade Sunflower Seed Butter Dressing.
Serves: 6-8
Total Time: 15 minutes
Ingredients:
- 4 ears of corn, shucked and silks removed
- 2 tbsp. olive oil
- 1 pint grape tomatoes, sliced into quarters
- ½ English cucumber, sliced and chopped into bite-sized pieces
- 1 can black beans, rinsed & drained
- ½ medium red onion, diced
- ½ cup fresh chopped cilantro
- Salt & pepper to taste
- Sliced avocado (optional)
For the Sunflower Seed Butter Dressing:
- ½ cup 88 Acres Sunflower Seed Butter
- ½ tsp. cumin
- ½ tsp. garlic powder
- ½ tsp. chili powder
- ¼ tsp onion powder
- ¾ tsp. salt
- ½ tsp. ground black pepper
- 2 tbsp. olive oil
- 1 tsp. apple cider vinegar
- 1 tsp. Dijon mustard
- ¼- ½ cup water
Directions:
- Combine all dressing ingredients in a small bowl and stir to combine until smooth and creamy. Start with ¼ cup of water and add in 1 tbsp. more at a time until desired consistency is reached.
- Transfer to a mason jar, seal, and store in the fridge while you prepare the salad.
- Drizzle olive oil in a large skillet over medium-high heat.
- Using a large knife, shave the kernels off each ear of corn and transfer the kernels to the hot skillet.
- Continue cooking for about 10 minutes, occasionally stirring until the corn is nicely charred.
- Remove from heat and allow the kernels to cool slightly before transferring to a large serving bowl.
- Add in the sliced tomatoes, cucumber, black beans, red onion and cilantro and toss to combine. Season with salt and pepper to taste.
- Once ready to serve, drizzle with Sunflower Seed Butter Dressing and top with a few avocado slices.
