Mexican corn salad… something I came up with that is tasty as well as colorful!!

  • 2 –3 Tablespoons butter
  • 1 Tablespoons olive oil
  • 1 – 4 garlic cloves; finely minced but NOT mashed into paste
  • 2 – 3 shallot shallots or ¼ cup red onion slices, finely chopped
  • 2 – 5 ears of corn; cut kernels off of cooked (bbq’d or steamed) cobs OR use 1 can of corn drained
  • 1 can black beans/drained

* When given choices I put in bold above how much I used of each; I like it flavourful!

Vegetables that you/your family prefers, cut all into approximately same sizes, as much as you’d like of each:

  • Cherry tomatoes
  • Avocado
  • Radishes
  • Cucumber
  • Red/yellow/orange sweet peppers
  • Green onions
  • Celery
  • Hot peppers
  • Cilantro

Flavor Burst:

  • Melt butter and olive oil together; I used 4 gloves garlic and
  • Add garlic to butter/oil mixture and sauté quickly, garlic should be golden NOT brown. Keep your eyes on this as this process happens fast; take off heat before turns brown.
  • Stir in shallots or red onion slices and RETURN TO HEAT.
  • Add corn kernels
  • Add black beans
  • Cook and stir until all is coated in garlic and butter

* If you like it spicy add Tabasco or your favourite hot sauce to mix.

Let cool;

Add vegetables to the above mix, once cooled, and stir; I used:

  • Cherry tomatoes
  • Avocado
  • Radishes
  • Cucumber
  • Red/yellow/orange sweet peppers
  • Green onions
  • Cilantro

Sprinkle liberally with salt and pepper

Add zest of up to one lime or lemon

Sprinkle with freshly squeezed lemon or lime juice to taste.

Stir and serve

Enjoy.

BTW: I created this when in Canada and served it with Pulled Pork Tacos and Chicken Enchilada’s, YUMM!

Mexican meal

 

 

 

 

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