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Parve
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
I have so many things to say about this recipe! First, I know that cilantro usually has an “Ew, we don’t eat that” type of reputation in our cooking circles, and I was also totally like “I’ll sub parsley or basil” (which you totally could) too—until I tried the most amazing cilantro- lime dressing in a Miami restaurant. Never mind the salad, I was eating the dressing plain out of the condiment cup. Although I brought some home and tried to duplicate it (that’s for another time), I was officially now open to the cilantro-lime-honey situation and ready to apply it in other dishes. Next! Corn! We love fresh corn in this house, but I admit it can be a bit of a process to check. Canned corn is not the same. But here you have an amazing canned corn hack! Simply roast the corn until it’s golden and the flavor transforms from “canned” to “freshly roasted.” You can make this all ahead and simply add the avocado fresh. Whether you serve it warm or cold from the fridge, it’s good both ways. I think it’s that “something different” Shabbat/Yom Tov salad that’s simply amazing.
2 cans sweet whole kernel corn, such as Gefen, drained
2 tablespoons Gefen Olive Oil
salt, for sprinkling
12 cherry tomatoes, halved
1/2 English cucumber, finely diced
1/4 red onion, diced
1 avocado, diced
1 package Gefen Cilantro cubes
juice of 2 limes
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
3 tablespoons Gefen Olive Oil
1 tablespoon honey
1 teaspoon cumin
1/2 teaspoon salt
Preheat oven to 425 degrees Fahrenheit. Line and grease a baking sheet. Add corn; drizzle with olive oil and sprinkle with salt. Bake for 20 minutes. Let cool.
Meanwhile, combine dressing ingredients.
In a bowl, combine roasted corn, tomatoes, cucumber, red onion, and avocado. Toss with dressing. If making ahead, toss everything together and store in the fridge and simply add the avocado fresh.
Photography by Mirele Schapira
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what size cans of corn did you use
15.25 oz.