A vibrant summer salad featuring sweet corn, pickled onions, radish, creamy avocado, and cheese, all tossed together in a fresh lime vinaigrette. It's easy to make and packed with flavor, guaranteed to disappear quickly!
1: Add red onion, radish, 1 tsp sugar, and 1 tsp salt to a jar with a lid, then pour over apple cider vinegar until fully submerged. Tighten lid and shake well. Let it pickle while preparing the rest.
2: Bring 4 quarts of water to a boil in a large pot with kosher salt. Add corn and cook for about 5 minutes until bright yellow and slightly softened. Remove and let cool before cutting corn off the cob.
3: Heat avocado oil in a large skillet over medium heat, add shishito peppers, season with salt, and blister each side for about 3-5 minutes. Remove and let cool before cutting into ½ inch pieces.
4: To make the dressing, combine olive oil, lime juice, cumin, ½ tsp salt, and garlic in a small bowl and whisk together.
5: In a large serving bowl, combine corn, shishito peppers, avocado, pickled onions and radishes, cilantro, jalapeno, and cheese. Drizzle with dressing, toss well, and top with extra cheese and cilantro.
