Chili Lime Aioli Corn Salad

Chili Lime Aioli Corn Salad [1]

[2]   [3]

8 ears fresh corn, cooked and cooled (or frozen defrosted kernels1/4 cup)
chopped parsley
1/2 cup Chili Lime Aioli
3 tbsp finely chopped sundried tomatoes
grated zest and juice of 1/2 lime
1/2 tsp salt
1/4 tsp cayenne pepper (optional)


Cut kernels off the cobs (you should get about 4 cups) and place them into a large bowl. Throw in the rest of the ingredients and toss to combine. Serve immediately or place in the fridge to allow flavors to meld.
This salad will keep well for 2 to 3 days in the refrigerator.
Use as a side dish or with corn chips as a dip.

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