Corn and Cucumber Salad with Red Bell Pepper and Cilantro
By Ashley MoorePublished on April 18, 2017
Time
40 minutes, plus 45 minutes chilling
Yield
Serves 4 to 6
Ingredients
½ cup extra-virgin olive oil 4 ears corn, kernels cut from cobs1 red bell pepper, stemmed, seeded, and cut into ¼-inch piecesSalt and pepper 5 tablespoons lime juice (3 limes)¼ cup sour cream ½ red onion, sliced thin1 tablespoon minced canned chipotle chile in adobo sauce1 English cucumber, halved lengthwise and sliced thin1 ripe avocado, halved, pitted, and cut into ½-inch pieces3 ounces feta cheese, crumbled (¾ cup)¼ cup fresh cilantro leaves
Before You Begin
For the best results, use the freshest corn you can find and do not substitute frozen corn.
Instructions
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn, bell pepper, and 1/4 teaspoon salt and cook, stirring occasionally, until tender and spotty brown, 7 to 9 minutes; transfer to large bowl. Refrigerate corn mixture until completely cool, about 45 minutes.
- Meanwhile, whisk lime juice, remaining 7 tablespoons oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper together in bowl. Transfer 1/4 cup lime vinaigrette to separate bowl and whisk in sour cream; set aside. Add onion and chipotle to remaining lime vinaigrette; let sit while corn is cooling, at least 15 minutes.
- Add cucumber and onion-chipotle mixture (including vinaigrette) to bowl with corn mixture and toss to coat. Season with salt and pepper to taste and transfer to serving platter. Drizzle with sour cream mixture. Sprinkle with avocado, feta, and cilantro. Serve.
Time
40 minutes, plus 45 minutes chillingYield
Serves 4 to 6Ingredients
½ cup extra-virgin olive oil
4 ears corn, kernels cut from cobs
1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces
Salt and pepper
5 tablespoons lime juice (3 limes)
¼ cup sour cream
½ red onion, sliced thin
1 tablespoon minced canned chipotle chile in adobo sauce
1 English cucumber, halved lengthwise and sliced thin
1 ripe avocado, halved, pitted, and cut into ½-inch pieces
3 ounces feta cheese, crumbled (¾ cup)
¼ cup fresh cilantro leaves
Test Kitchen Techniques
Ingredients
½ cup extra-virgin olive oil
4 ears corn, kernels cut from cobs
1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces
Salt and pepper
5 tablespoons lime juice (3 limes)
¼ cup sour cream
½ red onion, sliced thin
1 tablespoon minced canned chipotle chile in adobo sauce
1 English cucumber, halved lengthwise and sliced thin
1 ripe avocado, halved, pitted, and cut into ½-inch pieces
3 ounces feta cheese, crumbled (¾ cup)
¼ cup fresh cilantro leaves
Test Kitchen Techniques
Ingredients
½ cup extra-virgin olive oil
4 ears corn, kernels cut from cobs
1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces
Salt and pepper
5 tablespoons lime juice (3 limes)
¼ cup sour cream
½ red onion, sliced thin
1 tablespoon minced canned chipotle chile in adobo sauce
1 English cucumber, halved lengthwise and sliced thin
1 ripe avocado, halved, pitted, and cut into ½-inch pieces
3 ounces feta cheese, crumbled (¾ cup)
¼ cup fresh cilantro leaves
Test Kitchen Techniques
Why This Recipe Works
To keep our recipe light and refreshing, we chose not to bog it down with too many ingredients. We lightly sautéed corn and red bell pepper, let them cool, and then tossed them with sliced red onion and cucumber. We flavored a bright lime vinaigrette with some smoky chipotle chile in adobo and rich sour cream, tossed in the corn–bell pepper mixture, and then topped the salad with a sprinkle of salty feta, mild avocado, and fresh cilantro.
Before You Begin
For the best results, use the freshest corn you can find and do not substitute frozen corn.
Instructions
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn, bell pepper, and 1/4 teaspoon salt and cook, stirring occasionally, until tender and spotty brown, 7 to 9 minutes; transfer to large bowl. Refrigerate corn mixture until completely cool, about 45 minutes.
- Meanwhile, whisk lime juice, remaining 7 tablespoons oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper together in bowl. Transfer 1/4 cup lime vinaigrette to separate bowl and whisk in sour cream; set aside. Add onion and chipotle to remaining lime vinaigrette; let sit while corn is cooling, at least 15 minutes.
- Add cucumber and onion-chipotle mixture (including vinaigrette) to bowl with corn mixture and toss to coat. Season with salt and pepper to taste and transfer to serving platter. Drizzle with sour cream mixture. Sprinkle with avocado, feta, and cilantro. Serve.
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