Fresh corn and goat cheese salad
1
Points®
Total time: 17 min • Prep: 12 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
This height-of-summer salad is best prepared during corn season. It's the perfect dish for a picnic or potluck, and makes a pretty addition to a party table or served as a side dish at an alfresco dinner gathering. Plus, it's ready with a quick zap in the microwave and whir in the blender. A delicious complement to grilled meats, chicken or fish, this corn bowl dressed with smooth tangy goat cheese is really one-part salad, one-part zippy salsa served on the side. Leftovers can be rolled up with sandwich meats or a vegetable spread for a creative lunchbox wrap, or whip up a taco fiesta and top the tacos with this salad, salsa style.
Ingredients
Corn on the cob
4 ear(s), medium
Scallions
3 medium, two diced and one chopped
Red bell pepper
¼ cup(s), diced
Soft goat cheese
⅔ oz, about 2 tbsp
Fresh lemon juice
2 Tbsp
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Instructions
1
Steam or microwave corn until tender. Cool, then cut kernels from cob. Stir together corn, diced scallions and red pepper in a medium bowl.
2
Combine chopped scallion, goat cheese and lemon juice in a blender or food processor; process until smooth. Pour over corn mixture and toss well; season to taste with salt and pepper and toss again. Yields about 3/4 cup per serving.
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