Rainforest Corn Salad Recipe
8 oz fire-roasted corn, red bell pepper, jalapeño, onion, queso fresco, cilantro and AKB house eloté dressing, made with Barnacle Bullwhip
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Ingredients
Start by gathering all the ingredients. If using fresh corn, grill it until slightly charred, then cut the kernels off the cob. If using canned or frozen corn, simply drain or thaw as necessary.
- 2
Dice the Vegetables
Chop the red bell pepper and jalapeño into small, bite-sized pieces. Remove seeds from the jalapeño if you prefer less heat. Dice the onion finely.
- 3
Combine Ingredients
In a large mixing bowl, combine the fire-roasted corn, diced red bell pepper, jalapeño, and onion.
- 4
Add Cheese and Herbs
Crumble the queso fresco over the mixture and add the chopped cilantro. Stir gently to combine, ensuring not to break down the queso too much.
- 5
Dress the Salad
Pour the AKB house eloté dressing over the salad mixture. Gently toss until everything is well-coated. Season with salt and black pepper to taste.
- 6
Serve and Enjoy
Transfer the salad to a serving dish or individual bowls. Garnish with additional cilantro if desired. Serve chilled or at room temperature.