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Favoreats LLC

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Mexican Corn Panzanella Salad

Aida Mollenkamp
  • 20 minutes
  • Serves

INGREDIENTS

1/2

Avocado, ripe

2 handfuls

Baby kale, packed

1/4 cup

Cilantro, fresh leaves

1/2

Jalapeno chile, medium

3

Shallots, medium slices paper thin

1 pint

Sweet 100 tomatoes

2 tbsp

Lime juice, freshly squeezed

2 tbsp

White balsamic vinegar

1

Sea salt and freshly ground black pepper

4 tbsp

Olive oil divided plus more, extra-virgin

2

Corn cob husked, medium

8 oz

French baguette or whole wheat ciabatta

2 oz

Feta or cotija cheese