Fresh Mexican Corn Salad – it’s a quick and delicious recipe using fresh ingredients!
Growing corn in a box on a rooftop in New York City is pretty cool. When we start to spot the ears of corn and I can start to shake the plants to help pollinate I get very excited. As you probably can guess, I do a corn dance. It looks the same as my broccoli and pumpkin dance. I pretty much have the same garden dance move for all our plants, I put my hands out to my side and do a 60s Twist move. But I do it fast because that’s how I roll, quick and smooth. One day I might post the dance on here but I’m not sure if you are ready for that yet.
Lately I’ve been craving vegetables for dinner. Lots and lots of vegetables and nothing else. My other half loves a good meat for dinner but I have been persuading him to try a happy veggie meal once a week, and I’m hoping we can get that up to 2 nights a week soon. If I served this Mexican Corn Salad more than once a week I know I could because we love this dish. It’s full of fresh corn kernels cut right off the cob, black beans, diced tomatoes, bell peppers and my favorite: hominy. To spice it up we add in cumin, cilantro and lime juice. Just thinking about this salad makes me want to cancel dinner plans for tonight and cut up some corn.
Speaking of corn, isn’t it just beautiful?
Even the husks are pretty.
And when the salad comes together you are going to be in love too. The best thing about this salad is that it takes 5 minutes to make- amazing, right? The only thing that is cooked is the corn and that is only for 3 minutes.
So if you’re craving a delicious dinner full of vegetables and you want it made within minutes, look no further. Enjoy!
- 1 can black beans - rinsed and drained
- 1 can hominy - rinsed and drained
- 4 ears corn - kernels sliced from cob
- 1 can Ro*Tel Diced Tomatoes and Green Chilies
- 1 bell pepper - chopped
- 1 1/2 teaspoons ground cumin
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1/4 cup chopped cilantro
- Place corn in large pot of boiling salted water and cook for 3 minutes.
- When corn is cool, cut kernels off cob.
- Combine all ingredients in a bowl.
- Serve and enjoy.