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Cheers to Summer Corn! {Fresh Corn Salad}

Corn is like candy to me right now. It’s at height of season here in the South and I can pretty much eat it straight off the cob its so good and sweet. When I make any dish using fresh corn lately, I find myself picking at the kernels until next thing you know there are a lot less to cook with. Oops.

This salad was totally inspired by one of our favorite “fast food” restaurants, Chipotle. When I eat at Chipotle I always get a romaine based salad piled with beans and every vegetable on the menu. I end up with such a filling bowl of goodness that it’s hard to believe that yes, this is good for me!!

I was happy to find a copycat recipe of Chipotle’s infamous corn salsa on the web and tweaked it to my liking. I love roasted poblanos so I tend to go heavy on the peppers. Also, adding crumbled queso fresco (a Mexican crumbling cheese, can be found in most grocery stores or Costco) really adds a nice touch. I usually serve this salad in a big bowl alongside any Mexican or barbecue dish, but it would most definitely be great as a topping on any taco or salad or as a perfect as something to scoop into with some tortilla chips.

Cheers to summer corn!

Fresh Corn Salad
Recipe adapted from The Secret Recipe Blog

6 ears of fresh corn (or about 3 cups of frozen corn kernels)
2-3 poblanos, roasted and chopped (see directions)
1 medium red onion, chopped
2 jalapenos, chopped
handful of cilantro, roughly chopped or torn
queso fresco, crumbled
juice from 1-2 limes
salt and black pepper, to taste

Roast poblanos on grill or in 425 degree oven turning often until skin is charred. Place in a bowl with lid or covered in saran wrap for about 10 minutes (this helps with removing the skin). Once peppers have cooled, gently remove skin, seeds and stem and chop.

Cook corn in boiling water for about 5-8 minutes. Carefully cut kernels off stems and add to salad bowl. If you want a roasted corn, cook in water first (for a little less time), then throw onto hot grill for a few minutes to char skin.

Combine corn, chopped roasted poblanos, chopped onion and jalapenos into a bowl. Add lime juice, salt and pepper to taste. Right before serving add cilantro and queso fresco and toss gently to combine.

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