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Summer Corn Salad

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Enjoy a refreshing summer corn salad featuring our Medjool Date Strips with Tajin. This vibrant dish combines fresh, juicy corn with the rich, caramel-like flavor of dates, perfectly balanced by the tangy, spicy kick of Tajin. Perfect for barbecues, picnics, or as a light and healthy side dish, it's a unique twist on a classic summer favorite.

Recipe by Brit's Bites.

Ingredients

  • 4 spring onions, sliced
  • 2 ears of fresh corn
  • 1 large ripe avocado, diced
  • 1 green bell pepper, diced
  • 1 small white onion, diced
  • ½ cup Medjool Date Strips with Tajin
  • 1 lime, juiced
  • 1 clove garlic, minced
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper, to taste

Preparation

  1. Cook the corn: You can grill, boil, or roast the corn.
  2. Use a sharp knife to cut the kernels off the cob, then place them in a large mixing bowl.
  3. Heat the olive oil in a pan over medium heat. Add the peppers and onion. Cook stirring constantly until the onion becomes translucent and the peppers are soft.
  4. Stir in the garlic, season with salt and pepper to taste, then turn off the heat.
  5. Add the sautéed onions and peppers to the bowl with grilled corn and allow everything to reach room temperature.
  6. Dice and add the avocado to the bowl, then add half of the spring onions too.
  7. Season with salt and pepper, add fresh lime juice and gently toss everything together for 1-2 minutes. Adjust seasonings if needed.
  8. Transfer to a serving plate and sprinkle the remaining spring onions on top.
  9. Sprinkle the Medjool Date Strips with Tajin over the top of the salad before serving.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

A Recipe from:

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