Corn Salad With Scallion Ancho Chili Dressing

A bright, veggie-forward corn salad perfect for summer. It features sweet corn, tender squash, fresh herbs, a salty sprinkle of cotija, and a glossy, sizzled scallion and ancho chili dressing. It can be made vegetarian with tofu or pescatarian with shrimp.

By justinesnacks.com

Original recipe source

Corn Salad With Scallion Ancho Chili Dressing

Cook time: 30 minutes

Servings: 4

Ingredients

  • 1 bunch Scallions
  • 1 piece Jalapeño
  • 1 tsp Ancho chili powder
  • 1 tsp Cumin
  • 1 tbsp Honey
  • 1 lime Lime zest + juice
  • 1 cup Tofu or shrimp
  • 1 cup Cotija cheese
  • 1 bunch Cilantro

Instructions

  1. Prepare the dressing by sizzling scallions, jalapeño, ancho chili powder, cumin, honey, and lime. The dressing should be glossy, tangy, a little spicy, and perfect to measure up to all the flavor in your corn.
  2. Choose your protein: tofu or shrimp. Toss them in the scallion dressing before cooking, they will soak up every bit of that flavor.
  3. Finish the salad with Cotija cheese and loads of cilantro, which bring freshness and just the right amount of saltiness.
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