🌽 Vibrant Grilled Corn Salad with Rollicking Buckaroo Pepper Jam Vinaigrette

🛒 Ingredients:

For the Salad:

4 ears fresh corn, husked

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1/2 red onion, finely chopped

1 avocado, diced

1/4 cup fresh cilantro, chopped

1/4 cup cotija cheese or vegan feta (optional)

Olive oil, salt, and pepper for grilling

For the Pepper Jam Vinaigrette:

2 tbsp Rollicking Buckaroo Pepper Jam (Mild or Medium)

1 tbsp lime juice

1 tbsp apple cider vinegar

1/2 tsp cumin

1/4 tsp smoked paprika

3 tbsp olive oil

Salt and pepper to taste

🔥 Directions:

Grill the Corn
Brush corn with a little olive oil, sprinkle with salt and pepper, then grill on medium-high heat for 8–10 minutes, turning occasionally, until charred and tender. Let cool slightly, then cut kernels off the cob.

Make the Vinaigrette
In a small bowl, whisk together Rollicking Buckaroo Pepper Jam, lime juice, vinegar, cumin, smoked paprika, olive oil, and a pinch of salt and pepper until smooth.

Assemble the Salad
In a large bowl, combine grilled corn kernels, bell pepper, tomatoes, red onion, avocado, and cilantro.

Toss and Serve
Drizzle with the pepper jam vinaigrette, toss gently to combine, and sprinkle with cotija or vegan cheese if using.