Corn Salad
Ingredients
- 2 ears sweet corn
- 1 teaspoon oil
- 1 serrano pepper
- 2 green onions
- 1 Roma tomato
- 1 clove garlic
minced
- 1 tablespoons lime juice
- 2 tablespoons minced cilantro
- 1 teaspoon salt
- Optional: 1 cup rinsed and drained black or kidney beans
- Optional: 1/2 cup cotija cheese
Directions
- 1
Shuck the corn and rub with the oil. Sear on all sides in a hot skillet (or throw them on the grill for a couple of minutes). Set aside.
- 2
Blister the serrano and the green onions in the same skillet (or on a grill).
- 3
Cut the kernels from the cobs. Dice the serrano, the green onions and the tomato.
- 4
Combine all these in a large bowl and add remaining ingredients. Stir to combine. Serve right away, slightly warm, or refrigerate to chill. Best served within 48 hours.
Corn Salad
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About this Recipe
Craving the vibrant taste of summer in a bowl? This fresh corn salad captures all the zesty, bright flavors reminiscent of your favorite Mexican street corn, but in a convenient, scoopable salad format that’s perfect for any occasion.
What makes this corn salad truly special is its celebration of simple, peak-season ingredients. The natural sweetness of the corn is elevated by a punchy lime dressing and bright herbs, while a hint of serrano pepper adds a delightful kick without overpowering the freshness. It's a quick dish that delivers big on flavor.
Expect a symphony of textures and tastes. Each bite offers the satisfying pop of sweet corn, the fresh acidity of lime, and the aromatic lift of cilantro and green onions. The Roma tomato adds a juicy counterpoint, while the minced garlic provides a subtle depth. It’s a refreshingly light yet incredibly flavorful side dish or a delightful component of a light meal, bursting with garden-fresh goodness.
This corn salad is wonderfully versatile. While fantastic on its own, you can easily transform it by adding 1 cup of rinsed and drained black or kidney beans for extra heartiness and protein. For a creamy, salty tang, stir in 1/2 cup of crumbled cotija cheese. If you prefer less heat, remove the seeds from the serrano pepper, or omit it entirely for a milder version. You can also swap cilantro for fresh parsley if cilantro isn't your favorite.
Serve this vibrant corn salad alongside grilled meats, as a topping for tacos, or as a refreshing side at your next picnic or barbecue. Its bright flavors make it an ideal companion to richer dishes, cutting through their richness with its zesty character.