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INGREDIENTS
- 4 ears of sweet corn, uncooked
- 16 oz cherry or grape tomatoes
- 1 cup cilantro
- 3-4 green onions
- 1 avocado
- 3 Tbsp extra virgin olive oil
- 1/4 cup Red Clay Verde sauce
- 3/4 tsp sea salt (or more, to taste)
- 1/2 tsp fresh ground black pepper
- 1-2 cups arugula (optional)
- sliced radishes to garnish
SHOP THE RECIPE
A delicious summery salad featuring grilled sweet corn, avocado, and tomato, and a Red Clay Verde dressing. Bring this to your next outdoor cookout, or add some extra arugula and cojita cheese to make it a whole meal!
INSTRUCTIONS
- Grill the corn until it's cooked and a little charred. If not using the grill, boil the corn in salted water for 4 minutes until cooked, and then place into an ice bath. Once cooled, slice the corn off the cob and into a bowl. Cut all tomatoes in half, roughly chop the cilantro, dice the avocado, and add to the bowl with corn. Slice the green onion thinly—white and green parts—and add to bowl.
- *For the dressing:* In a small mason jar or bowl, whisk together olive oil, Verde sauce, salt, and pepper. Feel free to add more salt or Verde to taste!
- When ready to serve, toss the salad with arugula and the dressing. Garnish with thinly sliced radishes, cilantro, cojita cheese, etc. Enjoy!
