Sweet and Crunchy Mexican Corn Salad

Part of this recipe calls for raw corn which gives a nice crunch to this colorful side dish.  It is served at room temperature, so it makes a perfect addition to your buffet table!

Sweet and Crunchy Mexican Corn Salad

Course: Salad
Cuisine: Mexican
Servings: 12
Calories: 233kcal

Ingredients

  • 10  ears of corn husked
  • large shallots thinly sliced
  • red chili pepper seeded & thinly sliced
  • 3/4  cup fresh lime juice
  • kosher salt and freshly ground black pepper
  • vegetable oil for grilling corn and 1/4 cup plus 2 tablespoons for recipe
  • oz. fresh queso fresco cheese crumbled
  • 3/4  cup cilantro leaves  chopped

Instructions

  • Cut the corn from 2 of the ears and place in a large bowl.  
  • Add shallots, red chili pepper and lime juice to the raw corn and stir.  Sprinkle with salt and pepper. Set aside.
  • Brush remaining 8 ears of corn with vegetable oil and place on grill.  Grill until you get a nice char on all sides of the corn.
  • Remove from grill to cool. Slice kernels off the corn and add it to the raw corn bowl.
  • Stir in oil, cheese and cilantro.  Add additional salt and pepper to taste.
  • Serve at room temperature.

 

 

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