Mexican corn salad

Nothing says ‘summer’ better than a beautiful, colourful corn salad.

Yellow as the sun, and emblematic of so many cuisines around the world, corn is like a tiny piece of sunshine on a plate.

Mexican corn salad | Cake + Whisky

Having sworn to do everything I can think of to make the (actual) sun come and stay, corn salad has become a staple of mine those past few weeks.

Mexican corn salad | Cake + Whisky

It’s such a simple dish, but the combination of juicy, just charred corn kernels, tart lime and Tabasco dressing and creamy, crumbly feta is trully a magical one.

Mexican corn salad | Cake + Whisky

The version below, inspired by one served in the streets of Mexico, with quick pickled red onion, fiery jalapenos and beautifully sweet grilled prawns, is my favourite… and I’m sure you’ll love it too!

Mexican corn salad | Cake + Whisky

Streetfood Style Mexican Corn Salad with Grilled Prawns (serves 2)

Ingredients: 1 big can of corn (rinced and drained), 250g raw prawns, 1 lime, 1/2 fresh red chilli (finely diced), 1 tbsp garlic (fresh or dried), 1/2 red onion (diced finely), finely diced pickled jalapenos (quantity to taste), crumbled feta, green Tabasco to taste, chopped coriander, olive oil, sea salt, black pepper

1. Heat up a little bit of olive oil in a frying pan until it starts smoking. Throw in the corn kernels, and fry until slightly charred.

2. In the meantime, combine the diced red onion, pickled jalapenos, juice of 1/2 a lime and green Tabasco to taste in a big mixing bowl. Add in the grilled corn and the coriander and rectify the seasoning if needed.

3. In a second mixing bowl, combine the juice of 1/2 a lime, fresh red chilli, garlic, salt and pepper. Marinate for 5-10 min, then cook for a few minutes in a grill pan.

4. Sprinkle some crumbled feta on top of the corn salad, top with the prawns, then drizzle with a little big of olive oil and serve immediately.

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