Corn Salad
Carlos Mendez
@carlosmendezcooks
Prep
10 min
Cook
—
Total
10 min
Servings
6
Difficulty
Easy
Let's cook
Char the corn hard
Cook the corn in the neutral oil in a very hot dry pan for 6–8 minutes, stirring rarely, until blackened in patches. It will pop and jump.
💡The char is the entire flavour of this salad. Take it further than feels comfortable.
Cool before mixing
Spread the charred corn on a tray to cool for 10 minutes. Hot corn wilts the herbs and melts the cheese into a paste.
Soak the onion
Cover the diced onion in cold water for 5 minutes to soften its raw bite, then drain well.
Mix the dressing
Whisk the lime juice, olive oil, chilli powder, salt, and pepper.
Combine
Fold everything together and rest 15 minutes before serving so the flavours settle.
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📝 Tips, swaps, and make-ahead notes
Frozen corn works well and chars fine, but dry it thoroughly first or it will steam. Fresh corn cut from the cob in season is noticeably sweeter.
- •Vegan: Skip the cheese and add diced avocado.
- •Elote-style: Add a couple of tablespoons of mayonnaise for a creamier version.
- •Make-ahead: Keeps 3 days; add the herbs fresh.
Nutrition & Safety
Calories
212kcal
Protein
6g
Carbs
26g
Fat
11g
⚠️ Allergen & Safety Note
This recipe contains dairy. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
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