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Mesquite Summer Corn Salad
25 minutes
I don’t know about you, but corn on the cob is one of my favorite parts of summer. But ever since having braces (I don’t miss those glory days) I’ve been in the habit of cutting it off the cob for more graceful eating. I've also typically been using MRM’s Mesquite Superfood Powder in sweet dishes since I think it pairs well with pumpkin, apple, nut butters, etc, but I really enjoyed it in this savory side as well! This is the perfect easy side to bring to serve at a cookout; because the flavors get even better the longer they mingle, so feel free to make it up to a day ahead of time!

Ingredients

  • 5 ears of corn, shucked
  • 1/2 cup red onion, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 2T olive oil
  • 2T fresh lime juice
  • 1T Raw Organic Mesquite Superfood powder 
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

Directions

  • Bring a large pot of water to a boil.
  • Add the ears of corn and cook about 3 minutes until tender.
  • Immediately transfer for a bowl of ice water to stop the cooking and seal the color.
  • Once cooled (5 min) cut the kernels off the cobs and combine with the red onion & cilantro.
  • Combine the oil, juice, mesquite powder, sea salt & pepper to form the dressing, and then toss everything together.
  • Serve cold or at room temperature!

Nutrition Information

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