Lunch - Salads

Work Salad Wednesday // Mexican Corn Salad

October 22, 2014

Mexican Corn Salad  - erinmadethis (11 of 6)

A couple of months ago, I had a mexican degustation with my friends. We each cooked a mexican themed dish {or two!}, drank too much sangria and ended up in a dingy club in Terrigal. Good times. I made a deconstructed margarita tart for dessert {You can add tequila to lime curd, just in case you were wondering}. It was good, but perhaps a bit hampered by the aforementioned sangria.

Mexican Corn Salad  - erinmadethis (15 of 6)

My favourite dish of the night was Mexican street corn by Jess. I’d never had it before {Mamacita I’m coming for you} and it was honestly one of the most delicious things I have eaten. Crunchy corn topped with a delicious lime dressing and parmesan cheese. I’ve adapted the recipe here to create this fresh Mexican Corn Salad for the next installment of Work Salad Wednesday!

Mexican Corn Salad
Serves 2
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 2 ears of corn {raw or cooked, either will work}
  2. 1/2 mini red cabbage
  3. 1 avocado
  4. 1/2 cup coriander leaves
  5. 200g of cooked chicken {left over BBQ is good}
  1. 2 tablespoons of whole egg mayo
  2. juice of one lime
  3. 1/2 teaspoon of cumin
  4. salt and pepper
  1. Heat a grill pan on high and place the ears of corn to char.
  2. Continue to turn the corn until charred on all sides, you want lots of black bits! Remove from the pan to allow to cool.
  3. Finely shave the cabbage, slice the avocado and slice the chicken then place in a bowl.
  4. Remove the corn kernels from the corn and add to the bowl with the coriander leaves.
  5. Make the dressing by whisking all of the ingredients together.
  6. Toss the salad in the dressing and serve.
erin made this

What’s the best thing you’ve eaten at a dinner party?

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