Corn salad is a frequent visitor to our supper table. It's quick, easy, and an easy way to pile some vegetables in to our meal. We often will cook up a pan and eat the whole thing in one night.
As with most of my recipes, this is customizable. You can edit the seasonings to your tastes, serve it warm or cold, make it in batches, or use it as a topping for a mixed green salad. It's customization is truly endless.
This is based on a classic Mexican street food that involves a cob of corn roasted, and being topped with Cotijo cheese, herbs and spices.
- 4 cobs of corn, or two cups of frozen niblets
- 1 tsp vegetable oil
- 1/2 red pepper, chopped
- 1/2 green pepper chopped
- 1 bunch fresh mint
- 1/2 cup fresh parsley
- 1 white onion, diced (around the size of corn niblets)
- 2 cloves garlic, minced
- 1 tsp cayenne pepper
- 1/2 tsp cumin
- 3 oz of cotija cheese ( or dry crumbled feta)
- Juice from one lime
- salt and pepper to taste
- If you're using the cobs of corn: grill the corn on your BBQ before starting this salad or under the broiler until you get a few browned bits on each cob, then remove the kernels from the cob-this step is worth it.
- Saute onions in large frying pan, in vegetable oil until transparent
- Add garlic and saute for 30 seconds
- Add peppers and saute for 3 mins
- Add corn and saute for 5 mins
- Stir in cayenne, cumin, salt and pepper until veggies are well coated
- Remove from heat and add chopped mint, parlsey, lime juice and cheese. Stir to combine
- Re-season with salt and pepper if desired
- Frozen corn, and canned corn will work- but there's a special taste with grilled fresh cobs
- You can also sub cilantro for the herbs if you want.
- We often will omit the red and green peppers depending on price
- Admittedly, we make this spicier than this recipe calls for. But you do you.