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Grilled Corn Summer Salad Recipe

Inspired by esquites, Mexican grilled sweet corn salad, you should be eating this salad at the nearest beach or picnic.
Grilled Corn Summer Salad Recipe

"We love it because it's our take on esquites but using the amazing sweet corn that is available to us."

Servings: 4
Prep time: 45 minutes
Total time: 1 hour


for the candied pepitas:
½ cup|60 grams raw pumpkin seeds
2 tablespoons granulated sugar

for the cumin dressing:
½ cup|45 grams toasted cumin powder
2 garlic cloves
¼ cup|60 ml apple cider vinegar
½ cup|120 ml freshly squeezed orange juice
1 lime, juiced
kosher salt and freshly ground black pepper, to taste
1 tablespoon honey or maple syrup
1 cup|237 ml olive oil


for the corn:
4 grilled corn on the cobs with kernels cut off cobs
¼-½ cup cotija cheese
2 tablespoons cilantro, chopped
2 tablespoons mint, chopped
¼-½ cup candied pepitas
cumin dressing


  1. First, make the candied pumpkin seeds. Heat a medium skillet over medium-low, toss in raw pumpkin seeds followed by the granulated sugar. Toss seeds around for about 2-3 minutes until seeds are coated and toasted. Set aside to cool.
  2. Next, make the cumin dressing. In a blender, combine all ingredients except for olive oil. Blend for about 30 seconds or until combined. Then gradually add the olive oil. Makes about 2-3 cups of dressing.
  3. Now, make the salad. In a medium size bowl, combine all ingredient minus the dressing. Mix with large spoon or hands. Then gradually add dressing to taste. Serve in a wooden bowl or cups and top with fresh sprig of mint!

From Don't Underestimate a Spicy Summer Salad

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