1. To make the dressing, whisk together all of the ingredients and set aside. 2. In the same skillet that was used to toast the cumin seeds, cook the corn, stirring often, until softened and charred, about 2 minutes. 3. Let cool. 4. Add the corn, peppers, onion and coriander to the dressing and toss to combine. 5. Cover and refrigerate for one hour. ---------------------------------------------------------------------------
Nutrition
Ingredients
