Mexican Inspired Corn Salad

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Summer is about a lot of things. It’s about the beach, cold drinks, road trips, ice cream, family fun and many other things.

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When I think of summer I think of my Hubby barbecuing in our backyard and the smile on my daughters face as she bravely swims around the pool.

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I think of the weekends spent wearing my favorite flip flops, maxi dresses and sunglasses. But most of all I think of all the memories we’re making without even noticing. Ahh, my happy happy heart.

This is also the time of the year when I get to use lots of beautiful, locally grown produce and have an excuse to make simple yet very flavorful dishes. As much as I love Mexican food I have to admit it is rather heavy and very filling.

When we were in Mexico I absolutely could not get enough of the delicious street corn.

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I thought of recreating a Mexican favorite into a lighter less messier version. I know I’m not reinventing the wheel here, but if it isn’t broke why fix it. What I love about this salad, besides the flavor of course, is the ability to enjoy the taste of Mexican corn on the cob without having to dirty up my fingers.

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There is only one way I can summarize this dish – Bright, flavorful and full of summer!

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 Kathy Sig 2

Mexican Inspired Corn Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 3 ears of corn, cut off the cob
  • 2 garlic cloves, minced
  • 1 lime, juiced
  • ¼ cup pickled jalapeños, chopped
  • 2 tbsp light mayo
  • 1 tsp paprika
  • ¼ cup queso blanco, shredded
  • 1 tbsp olive oil
  • ¼ cup cilantro
  • salt and pepper to taste
  • Sriracha, to taste
Instructions
  1. Heat olive oil in a skillet.
  2. Add garlic and corn. Saute about 4 minutes until corn is heated through.
  3. Turn off the heat.
  4. Mix in the rest of the ingredients except for Sriracha.
  5. Plate. Drizzle with Sriracha and serve

When I think of a photo that would summarize my week, this is what I think about.My Photo of the Week:

Photo of the Week:

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