Corn and Red Pepper Salad with Cilantro-Lime Dressing

Dinner 4.17.2010: Corn and Red Pepper Salad with Cilantro-Lime Dressing

Corn and Red Pepper Salad with Cilantro-Lime Dressing

This is a great summer salad! Fresh corn, red peppers, radishes and cucumber make this a crunchy salad. I imagine it would go great with grilled anything or in this case - Tilapia.

The Dressing

• 2 tbs good olive oil
• 1 tbs lime juice
• 1/4 tsp honey
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1/4 tsp whole grain Dijon mustard
• 1 garlic clove, minced
• 1 tbs fresh cilantro, finely chopped

Salad Ingredients (2 servings)

• 2 corn on the cob, cleaned, ends trimmed - MAKE 1 HOUR AHEAD
• 1 large or 2 small radishes, sliced (mandolin)
• 1 small red pepper, halved and julienned
• 1-2 scallions, chopped
• 1/4 cucumber, about 15 slices on the mandolin, quartered
• fresh, chopped cilantro

Directions
Clean the corn, trim the ends and steam for about 10 minutes. Remove from steam and rinse under cold water to stop the cooking process. Once the cobs of corn are cooled down cut the kernels off. Hold the cob on one end with the other end on the cutting board. With a paring knife simply cut downward along the core of the cob. Repeat until done. The kernels will stick together so separate them with your fingers.

Combine all the ingredients with the dressing and let sit for about 15 minutes for all the ingredients to combine.

Make it a Meal with Tilapia

• 2 Tilapia fillets
• kosher salt
• fresh ground black pepper 
• seafood seasoning
• vegetable or olive oil for the pan

Wash the fillets, pat dry with a paper towel and lightly season with real salt, pepper, and seasoning. Fry in a non-stick pan with a little bit of oil in a non-stick pan (I like Scanpan) over medium heat.

Corn and Red Pepper Salad with Cilantro-Lime Dressing