Grilled Corn Salad With Toasted Cumin Dressing

Cumin seeds are first toasted to release their intense aroma and flavor, then added to the dressing for this refreshingly light summer salad. Together with sweet papaya, grilled corn, and crunchy chayote squash, this dish has an appealing range of colors, textures and flavors. 

Ingredients:

Serves: 6

Serving Size: 1 cup

• 3 ears corn, husked
• 2 medium ripe papayas, peeled, seeded and chopped
• 1 small chayote, chopped
  Substitutions
• 1 can (15 ounces) black beans, drained and rinsed
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped red onion
• 1/2 cup apricot nectar
• 1/4 cup olive oil
• Juice of 1 lime
• 2 tablespoons McCormick Gourmet™ Cumin Seed, lightly toasted and crushed
• 2 teaspoons sugar
• 1/8 teaspoon salt

Directions:

20 mins Prep time 7 mins Cook time

• Grill corn over medium heat 6 to 7 minutes, turning often to cook on all sides without burning. Cut kernels off cobs. Place corn in large bowl. Add papaya, chayote, beans, cilantro and onion; toss to mix well
• For the Dressing, mix all ingredients in large bowl with wire whisk until well blended. Add to corn mixture; toss to coat well. Serve immediately or refrigerate until ready to serve

Cooking tip

To toast cumin seed: Heat small skillet on medium heat 2 minutes. Add cumin seed; cook 1 minute, shaking pan constantly until seeds darken slightly and are fragrant. Immediately remove cumin seed from skillet to avoid over-toasting.

Test Kitchen Tip: Chayote are also called mirliton. It is a pear-shaped, tropical squash that is light green in color. Chayote resembles a summer squash and combines the cool flavors of cucumber and zucchini with the crisp texture of an apple. Chayote squash does not need to be peeled and can be eaten raw, baked, roasted, steamed, sautéed or fried.

Source:  mccormick.com