A Susan Spungen Mexican-Style Corn Salad Recipe
A foolproof summer salad with a little bit of heat.
Mexican-Style Corn Salad
Although the brisk summer nights deserve a quick and easy seafood stew, it’s the scorching hot lunch hour that requires a refreshing and cool dish. This zingy, crisp Mexican-style corn salad is the perfect recipe. Although a true Mexican corn salad would typically call for Cotija cheese, feta is excellent, too.
4 ears corn on the cob, shucked
3 tbsp. olive oil, divided
1 tbsp. thinly sliced serrano or jalapeño pepper
4 scallions, white and light green parts only, thinly sliced 1⁄2 c. cilantro leaves, loosely packed, plus more for garnish
1 c. sliced tri-color mini bell peppers, seeds removed 3 oz. creamy feta cheese,
2 tbsp. lime juice
1⁄2 tsp. kosher salt Black pepper to taste 1 tbsp. snipped chives
1. Brush corn with 1 tablespoon of the olive oil and grill on high heat for 8 to 10 minutes, turning occasionally until corn is lightly charred on all sides.
2. When cool enough to handle, cut kernels from the cobs in a shallow wooden salad bowl (see tip, below). Add serrano or jalapeño pepper, scallions, cilantro, mini bell pepper slices, and cheese.
To cut corn kernels off the cob, stand the ear on its larger end in a shallow wooden salad bowl. Using a sharp knife, slice straight down on the sides, rotating the ear as you go. The wooden bowl makes a soft landing for your knife and also catches any errant kernels.
3. In a small bowl, whisk together the lime juice, remaining olive oil, and salt and season to taste with black pepper. Pour over the corn mixture and toss to combine.
4. Sprinkle chives over the top and serve from the bowl, or transfer to another serving bowl or platter.
Serves 4 to 6.
The print version of this article appears with the headline: Crunch Time.
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