Ole! Ole! Try This Salad Today!

I am absolutely besotted with Mexican food! Not the kind you get at a fast food chain restaurant drive-through window, although that will do, in a pinch. We have been brainwashed by these chains into believing that Mexican people only cook and eat tacos and burritos.

I am talking about the “real deal.” Ceviche, tierra y mar, flan and all sorts of delicious dishes. I am fortunate to have a friend who owns one of our finest local Mexican restaurants. He is always surprising me with interesting dishes that he personally cooks for me. Yes, I’m spoiled!

I do not know, for a fact, that this salad is an authentic Mexican food creation. But it does have key ingredients used in Mexican cuisine, along with the specific seasonings. So if it isn’t officially “Mexican,” it easily could be.

This would be a great accompaniment to any grilled meats or seafood for a quick summertime dinner. Don’t be afraid of the jalapeno pepper in it. If you remove the seeds and ribs inside the pepper and finely dice it, you will not get heat, only flavor. Remember to wear rubber gloves while handling hot peppers and wash your hands thoroughly afterwards, as pepper oils can be very irritating to sensitive skin.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  This recipe calls for grilled corn, but what if you don’t have a grill? Or it is the middle of winter with three feet of snow covering your grill?  Take ears of corn and brush them all over with olive oil and season with salt. Heat a large skillet on medium-high heat. When the pan is hot, place the corn in it, working in batches if you are grilling a large quantity. Use tongs and rotate the ears of corn every few minutes, letting it brown all over evenly. If you do not have any corn on the cob, you can still get grilled corn by thawing some frozen whole kernel corn. Toss it with olive oil and salt, then spread it out evenly on a baking sheet lined with parchment paper. Roast in a 400 degree F oven for 15-20 minutes, or until the corn has a nice golden color and the edges are starting to crisp. One ear of corn generally yields about ½ cup of corn kernels, so you won’t be needing much for this recipe.

Recipe and photo courtesy of Cathy Trochelman at Lemon Tree Dwelling