Serves 6.
Ingredients
16-oz bag of frozen corn, defrosted
Kosher salt and fresh black pepper
1 red bell pepper, diced
1 green bell pepper, diced
1 avocado, diced
1/2 red onion, diced (optional; I don't love it so I leave it out)
4 oz cotija cheese, crumbled (can use feta)
1/4 cup roughly chopped fresh cilantro
For the dressing:
2 Tbsp vegetable oil
1/2 tsp cumin
1/4 tsp fresh black pepper
1/4 tsp agave nectar
Juice of 1-1/2 limes
Directions
Preheat the broiler. Line a rimmed baking sheet with aluminum foil. Spread the corn in a single layer on the baking sheet, and sprinkle lightly with 1/4 teaspoon each of kosher salt and fresh black pepper.
Broil for 6 minutes, or until the kernels are beginning to brown here and there. Remove from the oven, and set aside to cool for 2-3 minutes.
In a large mixing bowl, combine the bell peppers, avocado, onion (if using), cheese, and cilantro.
Stir in the corn.
Combine all of the dressing ingredients in a small measuring cup, and whisk to emulsify (thicken). Pour over the corn salad, and stir well to coat all of the vegetables.
Serve at room temperature, or chilled. Can be made 1 day in advance, but it's best made on the day you want to serve it.