Mexican Skillet Corn Salad with Cucumbers

Ingredients for Skillet Corn:
4 c. corn cut off of the cob (or frozen corn, thawed)
3 Tbsp. Chipotle Olive Oil (or try Mesquite Hickory Smoke, Aji Verde, Garlic, Cilantro & Red Onion Olive Oil or a Robust EVOO)
1 Tbsp. 9 Juan Juan or Bambino Salt Cellar Spice Blend (or chili powder and a pinch of sea salt)

Ingredients for Salad:
2 chopped long English cucumbers (approx. 4 cups)
4 c. or 1 medium head of shredded iceberg lettuce or romaine cut into short ribbons
1/3 c. chopped fresh cilantro

Ingredients for Dressing:
1/4 c. plain yogurt or sour cream (or can use mayonnaise)
2 Tbsp. Citrus Mint White Balsamic (or try Mango or Jalapeno White Balsamic, or Habanero & Honey Vinegar)
2 Tbsp. Lime Olive Oil
1 Tbsp. Salt Cellar Sweet Onion & Bacon! Spice Blend (or 1 tsp. onion powder)
1 c. crumbled Cojita or feta cheese

In a medium cast iron skillet, bring your olive oil of choice up to temperature on medium heat; add corn and sprinkle with spices. Stir occasionally and fry until corn is cooked and beginning to caramelize or even blacken at edges (about 8-10 minutes).

Remove from heat and allow to cool while preparing the salad ingredients and dressing.

For dressing, combine all ingredients except cheese in a jar or small mixing bowl and shake or whisk until combined. 

In a medium to large salad bowl, toss salad ingredients with corn and dressing until just combined and dressing coats all veggies. Add cheese on top or stir in if desired.

Garnish with some taco strips and additional cilantro if desired.

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