Mexican Street Corn Salad


I served this salad with grilled shrimp tossed with olive oil and chipotle chili powder. Both my husband and I loved this meal; the salad was fabulous, full of zippy flavour. The basic recipe serves four, but you can easily double this recipe to serve eight if you're entertaining! I used our Kensington Market Spicy Mexican Adobo sauce as a drizzle, but you can also try Blue Top Honey Chipotle, or make your own Mexican Crema.

  • 3 cobs of corn, husked
  • 1/4 of a thinly sliced sweet onion
  • 1/2 pint grape tomatoes, halved
  • 1/4 cup cilantro, chopped
  • 1 tbsp olive oil
  • 1 tbsp fresh lime juice and zest
  • Salt and pepper to taste
  • Salad greens (optional)
  • 1/2 cup feta cheese
  • Spicy Mexican Adobo sauce

Grill corn on oiled barbeque grate 8 to 10 minutes. Let cool then cut corn kernels from cob. Soak onion in cold water for 10 minutes, then drain well. This takes some of the intensity of flavour out of the onion so it doesn't dominate the salad. Mix corn, onion, tomato, cilantro and dressing ingredients (oil, lime juice plus zest, salt and pepper) in a large bowl. Place salad greens on plate or in small bowl, top with corn mixture. Sprinkle with feta cheese and drizzle adobo sauce on top.