Mexican-Inspired Corn Salad
A perfect side dish salad, inspired by my favourite Mexican flavours
Mexican food is a huge favourite in our household, especially as there are so many plant-based recipes and options! One of my favourites is this corn salad side dish, inspired by ingredients that I love to use when cooking Mexican food. Fried corn, chillies, tomatoes, garlic, red pepper, coriander, and lime all come together to make this perfect side salad.
For the salad youāll need:
-
Corn on the cob
-
Garlic
-
Olive oil
-
Red chilli
-
Spring onions
-
Red pepper
-
Cherry tomatoes
-
Cucumber, diced
-
Apricots, chopped (optional)
-
Lime
-
Coriander and/or mint
This salad tastes great with the final addition of:
-
Lime
-
Garlic
-
Chilli flakes
-
Red chilli
-
Lime wedges
-
Pomegranate seeds
First prep the cob by cutting off the corn from the husk, adding to a pan with olive oil and garlic, and frying until golden. Listen to the sizzle as you prep the rest of the salad, adding all of the chopped ingredients to a large bowl.
Mix up your dressing ingredients, zest in a lime, and add into the bowl with the fried corn. Top with some pomegranate seeds, extra herbs, and sliced chilli. Enjoy by itself, or as a side dish to a BBQ, fajitas, quesadillas, or other Mexican favourites.
Did you make this corn salad recipe? Take a photo, tag me @MadeleineOlivia and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Tiktok.
Posts sometimes contain affiliate links where I earn a small commission. Read more about it here.
Mexican-Inspired Corn Salad
Ingredients
- 2-3 corn on the cob (remove the husk)
- 1 garlic clove (grated)
- 2 tbsp olive oil
- 1 red chilli (roughly chopped)
- 1 bunch of spring onions (sliced including green bits (you could also use a red onion, finely chopped))
- 1 red pepper (chopped)
- 200 g cherry tomatoes (cut in small chunks)
- 1/2 cucumber (diced)
- 2 tbsps dried apricots (chopped (optional))
- 1 lime (zest and juice of )
- 1 small bunch of coriander/mint (finely chopped)
Dressing
- 1 lime (zest & juice of)
- 1 garlic clove (grated)
- chilli flakes (just a sprinkle. Optional)
- salt & pepper
To serve
- 1 red chilli (deseeded and sliced, or jalapeƱo chillis from a jar)
- lime wedges
- pomegranate seeds (just a handful)
Instructions
- Heat a frying pan with the olive oil, add the garlic and cook for 30 secs, then add the corn. Fry on a medium to high heat, stirring occasionally until golden and slightly charred. Add salt & pepper, stir in and cook for about 30 secs more. Remove from the pan and place corn in large bowl.
- Whilst the corn is frying, make the dressing. Add all the ingredients to a small bowl and whisk lightly to emulsify. Put to one side.
- Add the rest of the ingredients to the large bowl with the corn, and stir to combine.
- Pour over the dressing, stir through and serve with the sliced chillies, pomegranate seeds, and extra lime wedges
Notes
- You can reduce the heat of this recipe by reducing the amount of chilli used - or leaving out altogether - though I definitely recommend as it really creates a lot of the flavour.
- The pomegranate is an optional extra, as this isnāt always a budget-friendly option for a recipe. But itāll still be ultra yum without!
Nutrition
āļøāļøāļøāļøāļø Don't forget to rate this recipe!
We appreciate your feedback! It's really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? Weāll personally respond within 48 hours.
Add comment