Crispy Corn Salad

Ingredients

• 2 latas sweet corn (medium cans, drained)
• 1 tsp oil (for the corn)
• 1 tsp paprika (for the corn)
• salt (to taste for the corn)
• pepper (to taste for the corn)
• 8 cherry tomatoes (halved (between 6 and 10 units))
• 1 cucumber (thinly sliced)
• 0.5 red onion (diced)
• 1 puñado cilantro (chopped)
• 50 g queso fresco (diced)
• 100 g Greek yogurt (for the dressing)
• 2 tbsp pineapple syrup (Real Cocktails brand suggested)
• 1 lemon (the juice)
• 1 tsp paprika (for the dressing)
• salt and pepper (to taste for the dressing)

Steps

1. 1

   In a small bowl, mix the Greek yogurt, pineapple syrup, lemon juice, one teaspoon of paprika, and salt and pepper to taste until you get a smooth sauce.

2. 2

   In a separate bowl, mix the sweet corn kernels with one teaspoon of oil, one teaspoon of paprika, salt, and pepper.

3. 3

   Place the corn in the air fryer and cook at 180°C (350°F) for 15 minutes until crispy.

4. 4

   In a large salad bowl, combine the cherry tomatoes, cucumber, red onion, cilantro, and diced queso fresco.

5. 5

   Add the crispy corn to the bowl with the vegetables.

6. 6

   Pour the prepared dressing over the salad and toss well to incorporate all the ingredients before serving.

Notes

The pineapple syrup adds a very special sweet touch; it can be found in specialty liquor stores or large supermarkets. If you don't have an air fryer, you can toast the corn in a skillet with a little oil over medium-high heat until golden brown.

Nutrition per serving

• salad
• side dish
• healthy
• corn
• vegetarian
• air fryer
• easy