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Friday, August 22, 2014

{Mexican Sweet Corn Salad}

Sweet corn, one of those summer time staples that I just cannot seem to get enough of!  There is something irresistible about really good sweet corn.  Do I sound like a crazy person rambling about corn?  Maybe, but you know I am right!  

I love cutting fresh sweet corn off the cob and tossing it into salads, or using it as the star ingredient of the salad like I did here!  I combined fresh ingredients and bold flavors together to create this delicious mexican inspired sweet corn "salad."  The spicy green chilies add just the right amount of heat while playing into the sweetness of the corn.  Fresh cilantro adds unique flavor while the simple squirt of fresh lime brightens the whole dish up!  Perfect as a light lunch or dinner salad or the perfect side dish for fajitas or tacos!  

Mexican Sweet Corn Salad
Brunch N'Cupcakes 
Serves 4-6 

6 Ears of Corn - Shucked and corn cut off the cob 
1/4 Cup Onion Finely Chopped 
1/4 Cup Chopped Green Pepper
1 - 4 oz can green chilies (I used Trader Joe's Fire Roasted Green Chilies) 
1 Tablespoon Olive Oil 
Salt and Pepper to taste
1 Teaspoon Chili Powder 
1 Teaspoon Garlic Powder 
1/2 Teaspoon Ground Cumin 
1 - 15 oz can chickpeas drained 
1 Large Handful Fresh Chopped Cilantro 

1- In a skillet coated with cooking spray saute onion until translucent.  Add in green pepper and saute until tender (2-3 min). 
2- Add corn into the skillet and saute for 5 minutes.  
3- In a small bowl whisk together chili powder, garlic, cumin and olive oil.  
4- Pour olive oil mixture over corn and saute for another 5 minutes.  Stir in chickpeas. 
5- Top skillet with fresh cilantro and serve. 

**Serve as a salad or as a side dish to grilled meat, fajitas, or tacos.  Delicious topped with a little shredded cheese and avocados!  


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