Armando’s Corn Salad
It’s amazing what people create when you just give them 20 minutes and a restaurant full of ingredients 😝
But seriously this one was a keeper from my old cook Armando who made it during one of our, after lunch crowd, chopped competitions.
We ended up serving it at any party event we catered because it was the perfect spoon salad.
But these days I serve it for lunch usually with a side of chips for scooping. It’s sooo good and can stay in the fridge for 2-3 days tightly sealed.
Ingredients
FOR THE SALAD
2 cups frozen or canned corn
2 tbsp. Butter
2 tsp. Salt
1 tsp. Black paper
2 tsp. Garlic powder
2 peppers (any color) diced
1 large cucumber, diced
3-4 scallions, diced
1 large carrot, shredded
For the Feta Mustard Dressing:
1 block Feta cheese, crumbled
3 tbsp. Stone ground mustard
2 tbsp. Avocado oil
1 lemon, juiced
1/4 cup honey
2 tsp. Garlic powder
1 tsp. Salt
1 tsp. Pepper
2 tsp. Smoked paprika
Pinch red chili flakes
1 tbsp. Dried parsley or cilantro
Toasted sunflower seeds
Instructions
In a pan, melt your butter and toss in your corn with the spices and sautee for about 10 minutes till your corn gets lightly charred on the bottom.
Remove and pour into your salad bowl with the rest of your salad ingredients.
In another bowl, whisk together all your dressing ingredients and then pour over salad .
Garnish with toasted sunflower seeds and mix.