Ingredients

Ingredients

2 tbsp. fine sea salt
4 ears corn, shucked
1/2 head green cabbage, finely shredded
3 to 4 multicolored carrots, finely chopped
1 yellow bell pepper, seeds and ribs removed, finely chopped
1 bunch scallions, white and light green parts finely chopped
1 bunch chives, finely sliced
1 c. cherry tomatoes, halved lengthwise, cut into thirds
1 c. Sungold tomatoes, halved lengthwise, cut into thirds
2 cloves garlic
1/4 c. extra-virgin olive oil
Juice of 2 lemons
2 tbsp. distilled white vinegar
1 tsp. garlic powder
1 tsp. kosher salt 
1/2 tsp. freshly ground black pepper
1/4 tsp. ground turmeric
Corn tortilla chips, for serving

Directions

Directions

Step 1
Fill a large pot with cold water and stir in sea salt. Heat over high heat and add corn. Bring to a rapid boil, then remove from heat and cover pot; set aside until ready to use.
Step 2
Meanwhile, in a large bowl, toss cabbage, carrots, bell pepper, scallions, chives, cherry tomatoes, and Sungold tomatoes to combine.
Step 3
Carefully remove corn from pot and cut kernels off cob (I like to use a fork to anchor it and cut it inside a bowl so it doesn’t go flying); reserve 1/2 cup corn for the dressing. Add remaining corn to bowl with vegetables. 
Step 4
In a high-powered blender, blend reserved 1/2 cup corn, garlic, oil, lemon juice, vinegar, garlic powder, kosher salt, pepper, and turmeric until smooth.
Step 5
Pour dressing over salad and toss to combine. Serve with chips alongside.