This has been a summer staple since we had it at Cheryl and Norine’s Cafe Always in the 1980’s. The spectrum of colors and flavors is always welcome on a plate, so when fresh organic corn on the cob finally appeared at the market, we knew what to do with it.
Use left over grilled corn, for a smokey taste. Tweak the amounts of ingredients to suit your tastes: not crazy about onions? Use half as much. We’re providing color and flavor profiles – go crazy and use orange peppers and/or add black beans if you prefer. I didn’t have green peppers the other day, so substituted cukes from the garden to add that color. You almost can’t make a mistake!
Mexican Corn Salad – Serves 8-12 depending on the size of the cobs
6-8 ears corn, husked and steamed, or grilled (use the corn fresh off the cob if you like)
1 cup green bell peppers, chopped fine – the size of the pieces should imitate a kernel of corn
1 cup fresh tomatoes, chopped fine – ditto on the size of the pieces
1 cup red onion, chopped fine – ditto for the size
1/2 cup minced fresh cilantro leaves (more if you like)
1/4 cup minced fresh mint
3/8 cup olive oil
1/8 cup fresh lime juice
1 clove of garlic minced
1 teaspoon ground cumin
1/2 teaspoon sea salt (more or less to taste)
1/4 teaspoon ground black pepper
dash or two or three of Tabasco or your favorite pepper sauce
1. Steam, grill, or grab from the refrigerator the corn.
2. Cut the corn off the cobs, scraping the cob with the edge of the knife to get the last (creamy) bits.
3. Chop the rest of the vegetables to the size of corn kernels. Put all the vegetables in a large serving bowl.
4. Mince the cilantro and mint and add them to the bowl.
5. Whisk together the dressing ingredients, adjust the seasonings, and add to the vegetables. Toss to coat evenly.
6. Serve as a side, plated on lettuce, or topped with grilled chicken.
You’re going to be happy about this!