Because the local corn is fresh and in season, we have been making a bunch of recipes that include it (such as this similar recipe here). Sometimes in our favorite burritos, and sometimes as the main ingredient of a fresh summer salad. We recently made this sweet corn recipe, and then I thought of making a slightly different dressing - and it didn't let us down. The spicy and tangy salad dressing went perfect with the fresh-off-the-cob corn and avocado, and it does not use any oil -- that's right, completely oil-free.
This salad is so delicious inside of burritos and wraps. We put it inside this tofu scramble and refried bean burrito all the time and it's so good (you can even leave out the tofu scramble and add a green salad instead). The crunchy corn is so good with the refried beans. Or, mix in some black beans for a bit more starch and protein. It's really filling.
What's best is that it is incredibly easy to make. You just need to boil the corn or use the instant pot to cook it, cut it from the cob, and spend a couple minutes prepping the dressing and avocado. Can't get much easier than that!
You can of course use cilantro in place of the parsley if you prefer. It goes just as well with this flavor combination.
If you don't have miso, you can use a bit of coconut aminos (or liquid aminos, or soy sauce).
We strongly recommend the tajin for that added spice (we prefer the low sodium due to the sodium already in the dressing). Red pepper flakes or ground black pepper also work well.
And of course, you can make this recipe using frozen corn or canned if you don't have access to fresh corn on the cob.
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