Recipe: Mexican Street Corn Salad

by Cate on June 27, 2016

Got corn? Since it’s grilling season, throw a few extra ears on your grill the next time it’s heated up, and make a batch of this delicious Mexican Corn Salad.

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I have a healthy fear of fire.

Which means that I haven’t had a grill since I got divorced in 2010.

Nor have I ever operated a grill.

Not in my entire life.

But I LOVE grilled food.

And I don’t know what came over me, but when I saw a friend was selling a $500 used Weber grill for $50, I took the plunge on the promise that her firefighter husband would show me how to use it so I didn’t burn the house down.

And in the first week that I had it?

I grilled three times.

Yeah, I don’t know who I am anymore either.

I spied a recipe for Mexican Corn Salad on a friend’s facebook feed recently and made a mental note to try it because it was so easy to make, and I actually had all the ingredients on hand.

And since I’m busy gobbling up the leftovers, I wanted to be sure to share it with you.

I mean, it is high grilling season and all.

The original recipe comes from Serious Eats, but I made a few tweaks.

Since I teamed up with Bush’s Beans on a separate project, I was inspired to add a can of black beans to this.

And, I also used hummus instead of the mayo the original recipe called for.

And the original recipe called for charring the corn kernels on a stove top, but why do that when you can grill?

And I would totally keep those changes the next time.

So good. Kind of creamy, healthy, colorful, and perfect for a BBQ or a side dish for a light summer meal.

Or as leftovers for lunch, which is what I just did.

Enjoy.

Ingredients
  • 7 ears fresh corn, shucked and grilled, kernels removed (yields about 4 cups of corn kernels)
  • Kosher salt
  • 3 tablespoons hummus
  • 2 ounces feta cheese, finely crumbled
  • 1 16-oz can of Bush’s black beans, rinsed and drained
  • 1/2 cup finely sliced scallion greens
  • 1/2 cup fresh cilantro leaves, finely chopped
  • 1 to 2 medium cloves garlic, pressed or minced on a microplane grater (about 1 to 2 teaspoons)
  • 1 tablespoon fresh juice from 1 lime
  • Chili powder or hot chili flakes, to taste

Directions

Add corn kernels to a large bowl. Add hummus, cheese, black beans, scallions, cilantro, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.

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