Southwestern Corn Salad

Jennifer Mac

"I'm a little cornstalk tall and stout, see me grow and watch me sprout. When I'm brown, you can shuck me down. Boil me up and I'm the best in town". - unknown but sing to the tune of I'm a Little Teapot.

"Besides a sunny fresh, warm ripe Summer tomato, there is nothing better than fresh corn on the cob. Nothing. As the temps have risen and cooking in the kitchen seems a chore, I have a perfect cool salad for you. This is ideal for outdoor picnics too since there is no mayo involved. I boiled some corn and then quickly grilled it just until slightly browned. I chopped red pepper, scallions and cilantro (use parsley if you don't care for cilantro). When the corn was cool, I cut it off the cob and mixed it with the red pepper and scallions. I made a dressing of GO-On Tap roasted Chili oo, ground cumin, coriander, zest and juice of 2 limes and 1 chopped garlic clove. Pour the dressing over the corn kernels, peppers and scallions then sprinkle parm cheese over (or cotija or queso fresco cheese) with a bit of salt and pepper. Finish by mixing in cilantro and sprinkle some on top. This has fresh lime zing, warm chili oil heat and fresh, delicious corniness. I know I've just got a food staple for my Summer. As always, make this your own. Pour. Savor. Enjoy."

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