Introduction
This vibrant corn salad recipe is a delightful combination of flavors and textures, perfect for summer gatherings or as a side dish for any meal. The sweetness of grilled corn pairs wonderfully with the heat from jalapeño peppers and the freshness of herbs, all brought together by a zesty lime vinaigrette. Topped with crunchy peanuts or toasted nuts, this dish is sure to be a hit.
Detailed Ingredients with measures
5 ears corn, shucked and silks removed
3-4 jalapeño peppers, seeds removed and diced
¼ cup fresh mint leaves, rough-chopped (reserve 1 tablespoon)
¼ cup fresh cilantro leaves, rough-chopped
¼ cup grated Parmesan cheese
⅔ cup crumbled Cotija or Queso Fresco cheese (reserve 1 tablespoon)
3 tablespoons freshly squeezed lime juice
3 tablespoons neutral oil (such as canola or a blend)
2 teaspoons agave syrup or honey
½ teaspoon kosher or sea salt
½ teaspoon freshly ground black pepper
¾ cup dry-roasted peanuts, toasted chopped hazelnuts, or pistachios
Reserved mint leaves and Cotija cheese for garnish
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Yield
Serves 6-8
To prepare this delicious corn salad, start by grilling the corn until lightly charred. Once it’s cool, cut the kernels off and combine them with fresh herbs, cheese, and spices. The vinaigrette ties everything together beautifully, and the crunchy nuts add the finishing touch. Don’t forget to garnish with reserved mint and Cotija before serving! Enjoy this fresh, flavorful dish at your next gathering.
Detailed Directions and Instructions
1. Grill the Corn
Grill the corn on medium-high heat until it is lightly charred on all sides, approximately 10-15 minutes. Once grilled to your liking, transfer the corn to a plate and allow it to cool to the touch.
2. Cut Corn Kernels
Once the corn is cool enough to handle, use a sharp knife to cut off the corn kernels. Place the kernels into a large mixing bowl.
3. Mix in Fresh Ingredients
Add the diced jalapeño, most of the rough-chopped mint leaves, rough-chopped cilantro, grated Parmesan cheese, and most of the crumbled Cotija cheese to the bowl with the corn. Stir well to combine all the ingredients.
4. Prepare the Vinaigrette
In a small mixing bowl, whisk together the freshly squeezed lime juice, neutral oil, agave syrup, kosher or sea salt, and freshly ground black pepper. Continue whisking briskly for about 1 minute to emulsify the ingredients.
5. Combine Vinaigrette and Corn Mixture
Pour the vinaigrette over the corn mixture and toss everything together gently until all ingredients are evenly coated with the dressing.
6. Add Nuts
Just before serving, add the chopped dry-roasted peanuts or your choice of toasted nuts. Gently mix to combine without crushing the nuts.
7. Garnish Before Serving
Serve the salad garnished with the reserved mint leaves and the remaining crumbled Cotija cheese for an added touch of flavor and presentation.
Notes
Choose Your Cheese
For a richer flavor, consider using aged Cotija or Queso Fresco.
Adjust Spice Level
The number of jalapeño peppers can be adjusted based on your spice preference. For a milder dish, use fewer peppers or deseed more carefully.
Fresh Ingredients
Fresh herbs such as mint and cilantro should be handled gently to maintain their flavor and aroma, and should be added right before serving to keep them vibrant.
Make it Ahead
If preparing in advance, combine the corn and dressing but add the nuts and garnishes just before serving to maintain crunchiness.
Cook techniques
Grilling Corn
Grill the corn over medium-high heat until it is lightly charred on all sides. This enhances the flavor and adds a smoky note to the dish.
Cutting Corn Kernels
Allow the grilled corn to cool slightly before using a sharp knife to cut off the kernels. Hold the cob upright in a bowl to catch any falling kernels.
Mixing Ingredients
In a large mixing bowl, combine the corn kernels with diced jalapeño, fresh herbs, and cheeses. Use a fork or spatula to mix gently to avoid crushing the ingredients.
Whisking Vinaigrette
In a separate bowl, briskly whisk together lime juice, neutral oil, agave syrup, salt, and pepper for about a minute until well combined and slightly emulsified.
Tossing Salad
Pour the prepared vinaigrette over the corn mixture and toss gently to ensure that all ingredients are evenly coated without breaking down the corn.
Garnishing
Before serving, add the toasted nuts and mix gently. Top the salad with reserved mint leaves and Cotija cheese for an appealing presentation.
FAQ
Can I use fresh jalapeños if I prefer a milder flavor?
Yes, you can use less jalapeño or remove the seeds and membranes to reduce the heat.
What can I substitute for Cotija cheese?
For a similar flavor, you can use feta cheese or queso fresco.
How can I make this dish vegan?
To make this dish vegan, omit the cheeses and use a plant-based vinaigrette.
Can leftovers be stored in the refrigerator?
Yes, store any leftovers in an airtight container in the refrigerator for up to 2 days.
What other nuts can I use in this recipe?
You can substitute with other nuts like almonds or walnuts, depending on your preference.
Conclusion
This vibrant corn salad, highlighting the freshness of ingredients like jalapeño, mint, and cilantro, creates a delightful harmony of flavors and textures. The combination of cheeses adds a creamy richness, while the peanuts provide a satisfying crunch, making it a perfect dish for gatherings, barbecues, or as a side to complement grilled meats.
Roasted Vegetable Medley
Combine roasted zucchini, bell peppers, and cherry tomatoes with a similar dressing of lime juice, olive oil, and fresh herbs for a colorful side dish.
Quinoa Salad with Corn and Avocado
Mix cooked quinoa with corn, diced avocado, black beans, lime dressing, and fresh cilantro for a nutritious and filling salad.
Spicy Corn and Black Bean Dip
Blend corn, black beans, jalapeños, and cream cheese for a zesty dip served with tortilla chips.
Grilled Shrimp Tacos with Corn Salsa
Top grilled shrimp tacos with a corn salsa made from this salad, enhancing the flavors with lime and chili powder.
Chilled Corn Soup
Puree grilled corn with vegetable broth, cream, and herbs for a refreshing chilled soup perfect for hot days.
Corn Fritters
Combine corn kernels, jalapeños, and cheeses into a batter and pan-fry for crispy corn fritters, which can be served with a lime aioli.
