Mexican Corn Salad
- Friday, August 6th, 2010
- 6 Comments
I guess we all know the feeling: It is so hot outside that the last thing we want is to turn on the stove or worse: put something hot into our bodies. Eating ice cream for dinner is also not really an option (even though we may really want to). Obviously, salads are a great option on these hot summer evenings. Here is a recipe for an absolutely delicious Mexican corn salad.
Words alone can’t describe
I have been making this salad quite a bit lately since it is just so good! There is the sweetness of the corn, the subtle spiciness of the radishes, the tang from the lime, the freshness from the parsley and the satisfying flavor of cumin and onion. When I first tasted this, I had an “eyes-roll-back-in-your-head” moment, it was that good!
You could add some shredded chicken or shrimp to the salad to make it more substantial. It can also be served by itself or over a bed of greens.
Mexican Corn Salad
Makes 4 Servings (side)
- 1. To make the dressing: blend the jalapeno peppers, lime juice, honey, olive oil, cumin and salt until very smooth.
- 2. Cook the corn in a skillet until cooked through. Spread it out onto a plate and let cool.
- 3. Finely dice the onion, thinly slice the radishes and chop the parsley.
- 4. Season the salad with salt and pepper, add the dressing and thoroughly mix.
The salad can be kept in the fridge for about 3 days. The salad tastes best at room temperature.
I hope you will enjoy the salad and survive the heat!
My initial reaction to this salad was one of dazed confusion. There were so many flavors… I had no idea whether I liked it or hated it. After a few bites, I figured out I loved it! All those flavors? They go really well together to make something super refreshing and satisfying. Today I was very pleased to hear that Christina would be making this dish again. Maybe we should make it again tomorrow so we can get better pictures?
per servingCalories: 280, Fat: 15g, GL: 16, Fiber: 3.5g, Protein: 5g, Carbohydrates: 30g, Sodium: 175g