Mojito Corn Salad
This fresh, summery salad has been a go-to on our deck for years. It's loaded with seasonal produce and an unexpected Mojito-inspired dressing for an unforgettable flavor combination. Bonus points for serving it alongside some mojitos!
Ingredients
For the Salad
- 4 corn cobs
- 2 c sugar snap peas
- Several miniature cucumbers
- 1 c fresh blueberries
- 1 ripe peach
- 20-30 mint leaves
- Big handful of roasted macadamia nuts
For the Dressing
- Juice of a lime
- 1-2 tbsp honey
- Generous salt and black pepper
- Optional dash of white rum
Instructions
- Grill the corn cobs, then let them cool completely so that it doesn't wilt the other ingredients.
- Meanwhile, prep the other ingredients. Trim the ends off the sugar snap peas, then cut the peas, cucumbers, and peach into bite-sized pieces.
- In a large mixing bowl, combine the dressing ingredients and give everything a good whisk. You may need to warm the honey up slightly to get it to mix well with the lime juice.
- To the bowl with the dressing, add the corn and sugar snaps. Let them sit in the dressing for five minutes to absorb the flavor.
- Next, add the cucumber and fruit and give everything a good mix.
- Cut the mint leaves into very fine ribbons. Add these last and give everything just a gentle toss to avoid bruising the mint.
- Put your salad on a serving platter or in a serving bowl, then top it with macadamia nuts.
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