MEXICAN STREET CORN SALAD

You’ve got to make this incredible salad I just whipped up! I picked up a huge bag of english cucumbers, grape tomatoes and jalapenos from one of our many local greenhouses today out by Desert Blume and this is what I came up with.  It’s my take on a Mexican Street Corn Salad, and it’s seriously amazing. Think charred corn with a generous kick of jalapenos, smashed cucumbers to cool that “kick”, zesty lime, an abundance of other delicious ingredients and the tastiest dressing to bring it all together. It’s like a fiesta in every bite!  It’s a game changer for using up excess cucumbers and tomatoes.

INGREDIENTS

Salad

• 3 English cucumbers

• 2 (15-ounce) cans corn niblets, drained

• 1 can black beans, drained & rinsed

• 1 small red onion, finely diced

• 1/4 cup chopped green onions (approximately 3)

• 1/2 cup cilantro

• 2 jalapeño peppers, finely chopped & seeds and ribs removed if you don't like it too spicy

• 1/2 cup Queso Fresco or Feta Cheese

• 1 large avocado, diced

• 2 cups cherry or grape tomatoes, quartered

Dressing

• 3/4 cup mayonnaise

• Zest and juice of 1 large lime

• 1/4 tsp ground cumin

• 1/2 tsp paprika

• 1 tsp chili powder

• 1 tsp Sriracha or hot sauce

• 1 tsp honey

• Salt and black pepper to taste

DIRECTIONS

1. In a frying pan, heat 1 tbsp olive oil.  Add drained corn niblets and fry for 4-5 minutes until they begin to lightly brown.  Remove from heat and allow to cool while you work on the rest of the salad.

2. Cut the cucumbers into quarters lengthwise.  Place them a few at a time on a cutting board and using a meat mallet or the bottom of a pan, lightly smash them before cutting into cubes. ( I cover them with paper towels before this step so the juice doesn't splash everywhere. ) This step softens the cucumbers, enhances their flavor and also allows them to soak up more of the dressing.

3. In a large bowl, add the ccumbers, tomatoes, avocado, red and green onions, black beans, cilantro, jalapeno, corn and crumble the cheese oer the top.Th

4. Add the dressing and toss to combine.

Dressing:

Whisk all the dressing ingredients together in a measuring cup or small bowl and season to taste with salt and pepper.

NOTE: A delicious variation and a way to make this salad feed more people is to add 3-4 cups of cooked and cooled bowtie pasta.