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Fresh (or frozen) Corn Salad

by Aggies Kitchen on April 23, 2010

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I’ve been hooked on this corn salad lately.  It goes so well as a side or topping to any of your favorite Mexican or even barbecue dishes and it’s fairly simple to put together.  It’s basically a copycat recipe of Chipotle’s corn salsa but I like to bulk up on the extra veggies and add crumbled queso fresco (which I get at Costco but have seen at Publix too, queso blanco is also a good sub).  I’m a huge fan of cilantro and lime so I add a ton of it, and as you can see in the photo I’m a little lazy about chopping the cilantro… I usually just roughly tear it and add it and the cheese to the salad right before I serving.

Great for a potluck summer barbecue…or to add to your Cinco de Mayo menu!  Enjoy!

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Chipotle’s Corn Salsa
Recipe adapted from The Secret Recipe Blog

(printable recipe)

6 ears of fresh corn (or about 3 cups of frozen corn kernels)
2-3 poblanos, roasted and chopped (see directions)
1 medium red onion, chopped
2 jalapenos, chopped
handful of cilantro, roughly chopped or torn
queso fresco, crumbled
juice from 1-2 limes
salt and black pepper, to taste

Roast poblanos on grill or in 425 degree oven turning often until skin is charred. Place in a bowl with lid or covered in saran wrap for about 10 minutes (this helps with removing the skin). Once peppers have cooled, gently remove skin, seeds and stem and chop.

Cook corn in boiling water for about 5-8 minutes. Carefully cut kernels off stems and add to salad bowl. If you want a roasted corn, cook in water first, then throw onto hot grill for a few minutes to char skin.

Combine corn, chopped roasted poblanos, chopped onion and jalapenos into a bowl. Add lime juice, salt and pepper to taste. Right before serving add cilantro and queso fresco and toss gently to combine.

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{ 31 comments… read them below or add one }

Regan Jones RD April 23, 2010 at 7:59 am

What a great start of summer dish! Can’t wait for farmer’s market corn to try this out.

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Diana @ frontyardfoodie April 23, 2010 at 8:54 am

Wow that looks good. Nothing like sweet corn for a tasty salad. Is queso fresco just a type of fetta cheese? I mean, I know that means ‘fresh cheese’ but what kind of cheese is it? It looks so good!

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peachkins April 23, 2010 at 9:21 am
Erica April 23, 2010 at 9:29 am

mmm some of my favorite flavors and so gorgeous! perfect for a summer picnic!

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Sharlene April 23, 2010 at 10:52 am

Looks delicious! I love corn on top of anything Mexican.

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Becky April 23, 2010 at 11:11 am

This looks so fresh and light. A perfect Spring recipe.

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carrian April 23, 2010 at 11:18 am

MMMM can’t wait to try this!! I can’t wait for fresh corn too!

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Siggy Spice April 23, 2010 at 12:34 pm

YUM! Funny thing is, I have a black bean and roasted corn salad in the fridge as we speak. I tried a new recipe that uses balsamic vinegar, cumin, and some other spices. Here’s hoping! I love, love, LOVE Chipotle’s corn and black bean salsa!

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Jamie April 23, 2010 at 6:07 pm

What a gorgeous photo (as usual) Aggie! What a fresh and flavorful way to have corn. Hopefully, corn season is better this year, last year wasn’t so good. Thanks for sharing another wonderful salad.

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bellini valli April 23, 2010 at 6:47 pm

It sounds perfect to go with the recipe I have planned for Cinco de Mayo.

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Maria April 23, 2010 at 8:21 pm

I wish I was eating this right now!

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Diana Merrell April 24, 2010 at 1:24 am

Sounds wonderful! I will add this to next month’s menu!

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pegasuslegend April 24, 2010 at 6:25 am

Thats a beautiful dish, love the colors and flavors in this one!~

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katie April 24, 2010 at 11:24 am

Aggie, that looks delicious! Thanks so much for posting, I love chipotle’s corn salsa.

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teresa April 24, 2010 at 12:35 pm

yay! with all the summer bbqs coming up, i need as many healthy and beautiful salads that i can get my hands on. i will definitely be making this!

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Jenny Flake April 24, 2010 at 12:53 pm

Holy cow Aggie, this is a work of art on a plate!! Beautiful!

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Liz April 25, 2010 at 8:44 am

Yum! I think that the Fire Roasted Corn from Trader Joe’s would be PERFECT for this!

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Cara April 26, 2010 at 9:03 am

The roasted poblanos and queso fresco sound fantastic here! I must say, I am still reveling in spring time produce but you are making me crave summer :)

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Sandi April 26, 2010 at 2:13 pm

Haven’t been to your blog in a while Aggie….that looks great. I love Corn salad

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Appetite for Conversation April 26, 2010 at 4:18 pm

I love the colors in this dish! I’m new to your site, but I love the variety you have on here. Will link now…

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Cathy April 27, 2010 at 5:27 pm

This looks AMAZING, Aggie! I have a feeling I am going to be making this a ton this summer!

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Deborah April 28, 2010 at 8:24 pm

I printed the recipe and I hope to be able to make it soon. It is a beautiful photograph. Enjoy visiting your site!

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Me, Myself & Pie April 30, 2010 at 9:00 pm

This looks so tasty. I LOVE chipotle, and their corn salsa and the addition of cheese has got to make it taste even better! Thanks for the great recipe!

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Jenn (www.j3nn.net) May 2, 2010 at 12:32 pm

This looks fabulous! I love creative side dishes, especially salads. This would go great with grilled chicken or pork. :)

Jenn

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janelle May 7, 2010 at 7:06 am

there is nothing so fantastic as summer corn, sliced off and put in a salad… makes me happy summer is coming!

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Meghan May 7, 2010 at 9:45 am

Love this! So fresh and perfect for summer!

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Bridgett May 11, 2010 at 10:24 pm

This is gorgeous, just look at those colors! I just made a corn salsa but this salad is next on my list.

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Liz May 12, 2010 at 9:01 pm

I made this dish to bring to a picnic with friends. I added black beans. It was great, thanks for the recipe!

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Kevin (Closet Cooking) June 5, 2010 at 1:21 pm

That corn salad look so fresh and good! I am looking forward to corn season.

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Karma June 28, 2010 at 1:59 am

OMG! I made this tonight and it was fabulous!!! SO easy! I used a different Mexican cheese. Can’t recall the name..begins with C…made with whole milk. Anyway, my whole family devoured it! Thank you!!!

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Desiree June 26, 2011 at 6:05 pm

I love fresh corn in salad. I like to buy a half dozen and cut all the kernels off so that I have them ready on hand to throw into salads or top different things with. I am going to have to try this salad because I have a bunch of feta that needs to be used up.

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