Mexican Corn Salad with Tahini Dressing

18doors.org

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

4 cobs of corn, kernels shaved

1 bell pepper, chopped

10 cherry tomatoes, halved

¼ cup red onion, diced

¼ cup chopped cilantro

2 Tbsp. pumpkin seeds

¼ cup tahini

Zest of 1 lime

Juice of 2 limes

2 to 4 Tbsp. olive oil

2 Tbsp. water

1 avocado, diced

Sea salt, to taste

Optional: ¼ cup pickled jalapeños , chopped & sprinkle of Cotija cheese

Directions at 18doors.org

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