Mexican-Style Street Corn Salad

  • 10MINS
  • Serves 4
  • 206KCAL

We love corn on the cob, so we’ve borrowed the fresh, hot and zingy flavours from street corn to create this super-colourful salad. You can’t get much closer to eating a rainbow for lunch than this! Quick and simple to throw together, the bold flavours will brighten even the sunniest of days.

Featured On
Pages 218-219

This recipe is currently only available in our book. You can get it here

Mexican-Style Street Corn Salad

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

Using good-quality, ripe salad tomatoes will make a big difference in this dish. It is especially tasty with on-the-vine varieties.

I realised that I didn't have any chilli powder so I substituted for some cayenne pepper to add some zing.
Lovely and so easy to make!
I added wholegrain brown rice (cooked and cooled), chopped jalepenos, beetroot and pickled pink onions and a drizzle of balsamic vinegar. This makes it a full meal rather than a side.

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