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Authentic Mexican Corn Salad Recipe
This delicious Mexican salad features grilled corn, although you can broil it if you prefer. Cherry tomatoes and yellow pepper complement the sweetness of the corn kernels and red onion provides a flavor contrast. You can use red or green bell pepper if you prefer one of those. The dressing is also a mixture of interesting flavors, including honey for sweetness, lime juice for an unmistakable Mexican tang and jalapeno for some heat. Use canned jalapeno for less heat (or less fresh jalapeno).
This delicious corn salad can be served at room temperature or chilled but, to be honest, the flavors are better when you serve it at room temperature, making this Mexican corn salad ideal for a buffet table because it will not lose quality if it sits at room temperature for a couple hours. If anything, the flavors will improve and intensify.
Serve this grilled corn salad recipe as a side dish for meat, poultry, or fish, or simply on its own for a tasty snack or appetizer. Using grilled corn to make this Mexican corn salad recipe, instead of canned corn, gives it a really homemade flavor and a special smoky taste. Even if you broil the corn rather than grilling it, it is still far nicer than using canned corn. You can use canned corn, of course, if you are really stuck and cannot get fresh corn.
Mexican Corn Salad with a Honey Garlic Dressing
Ingredients -
2 cups cherry tomatoes
6 ears fresh corn
1 finely chopped red onion
2 cups arugula
2 tablespoons canola oil
½ finely chopped yellow bell pepper
¼ cup olive oil
2 tablespoons honey
¼ cup lime juice
1 minced garlic clove
1 teaspoon chopped jalapeno
2 tablespoons freshly chopped cilantro
Salt and black pepper, to taste
Fresh parsley, to garnish
Preparation:
Remove the husks and silks from the corn.
Preheat the broiler or grill to moderate.
Rub the canola oil over the corn and season it with salt and black pepper.
Broil or grill it for about 6 minutes or until the ears are golden brown.
Let the corn cool down, then remove the kernels, and combine them with the cherry tomatoes, red onion, and red bell pepper.
Combine the olive oil, honey, lime juice, garlic, jalapeno, and cilantro to make the salad dressing and add salt and black pepper to taste.
Stir the dressing into the corn mixture.
Arrange the arugula in a big serving bowl and top it with the corn mixture.
Garnish the Mexican corn salad with the fresh parsley. Serve at room temperature.
(Serves 6)
Photo Description:
This incredibly vibrant and colorful Mexican corn salad recipe looks really appealing and it is guaranteed to please your palate. This salad is easy to make and the ingredients all complement one another wonderfully. Corn is a staple in Mexican food recipes and this is one of our most traditional Mexican salad recipes, if you are looking for traditional Mexican recipes to make at home. This dish combines flavors and textures, as well as colors, to result in one of the most mouthwatering and nutritious Mexican salad recipes of all time. Serve this with tortilla chips, cornbread or simply by itself.
