This salad is AMAZING!! So fresh and light with a sweet and tangy flavor. Roasting the corn in the Instant Vortex makes the corn tender and brings the sweetness out!! It’s easy, simple and delicious! Join our Instant Vortex Facebook Group
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4 ears fresh corn — husked with silks removed
1 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
3/4 teaspoon black pepper
1 pint halved cherry tomatoes — about 2 cups
2 cups packed arugula
1 medium avocado — peeled, pitted, and diced
1 small red bell pepper — cored and finely chopped ( I used Sweet mini bell peppers )
3 green onions — finely chopped
1/4 cup chopped fresh cilantro
FOR THE DRESSING:
1/4 cup fresh lime juice — from about 2 limes
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 teaspoon paprika
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
Steps
Preheat the Instant Vortex Roast 400 degrees F.
Rub the corn with olive oil
Roast the corn for 14 minutes, turning after 7 minutes, until ears are lightly browned. Remove from the Instant Vortex and let cool.
Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.
In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.
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