Salad with fried corn

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4 - 6

Give a traditional summer cucumber and tomato salad a Latin American twist by adding grilled corn. Its sweetness and smoky flavor are perfectly complemented by the heat of jalapeño peppers, refreshing lime juice, and cilantro. In just minutes, you'll have a completely new, hearty salad perfect for picnics and barbecues. Serve it as a side dish with grilled meats and enjoy the combination of flavors and its richness.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Corn

6 ears of corn
Olive oil for greasing

Salad

3 plum tomatoes, diced
3 green onions, thinly sliced
1 red bell pepper, diced
1 jalapeño, thinly sliced
3 tbsp. l. olive oil
Juice of 3 limes
3/4 cup fresh cilantro leaves, coarsely chopped

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn, plum tomatoes, sweet pepper, jalapeno pepper, lime juice, cilantro

Cooking the dish according to the recipe:

Preheat grill to medium-high heat.
Corn:

Brush the corn with olive oil and season with salt and black pepper. Grill until tender and charred, about 10 minutes. Set aside to cool.

Salad:

In a bowl, combine the tomatoes, onion, bell pepper, and jalapeño. Drizzle with olive oil and lime juice, season with a pinch of salt and black pepper, and toss to combine.
Cut the corn off the cob, leaving some kernels attached, then gently toss with the salad, being careful not to break any pieces. Sprinkle with cilantro leaves and toss gently.

Categories:

recipe / Picnic / Backyard Recipes / Summer dishes / Side dishes / Grill, barbecue / Easy Grill Recipes / Grilled vegetables and fruits / Salads / Vegetable salads / Tex-Mex / Ree Drummond