Summer Corn Salad

Ingredients

• 2 tablespoons green curry paste
• 2 teaspoons red chili paste
• 1/2 tablespoon apple cider vinegar
• 2 tablespoons olive oil
• 1/2 tablespoon honey
• 1/2 medium lime (juiced)
• 4 ears corn on the cob (shucked)
• 2 medium carrots
• 1/2 cup finely minced red onion
• 1 medium red pepper (minced)
• 1 cup purple cabbage (sliced)
• 1/4 cup fresh cilantro (minced)
• 2 tablespoons cotija cheese

Steps

1. 1

   Preheat grill or oven to 400ºF and spray or wipe corn with olive oil.

2. 2

   Place corn on the grill for 20-25 minutes, turning them every five minutes.

3. 3

   While corn is on the grill place all ingredients for the dressing into a bowl and whisk until combined. Place dressing in the refrigerator for later.

4. 4

   Next, spiralize the carrots by setting the Inspiralizer to Blade C. Cut off each end of the carrot so that you have a flat surface. Place your carrot into the spiralizer and spiralize into thin noodles and place in a large mixing bowl. You can also thinly slice your carrots into bite-sized matchsticks.

5. 5

   Remove corn from heat when corn has started to brown. Let cool and then cut corn off the cob with a sharp knife and add it to the large mixing bowl with the carrots.

6. 6

   Finally, add red pepper, onion, cabbage, cilantro, cotija, and dressing to the mixing bowl. Stir until well combined. Place in the fridge for 30 minutes and enjoy.