Recipe: Mexican Street Corn Salad

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.

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.

Print it!