Grilled Corn Summer Salad

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

Aug 24 2017, 11:00pm

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

Servings: 4
Prep: 45 minutes
Total: 1 hour

for the candied pepitas:
1/2 cup raw pumpkin seeds
2 tablespoons granulated sugar

for the cumin dressing:
1/2 cup toasted cumin powder
2 cloves garlic
1/4 cup apple cider vinegar
1/2 cup freshly squeezed orange juice
1 lime, juiced
pinch of salt and pepper
1 tablespoon honey or maple syrup
1 cup olive oil

for the corn:
4 grilled corn on the cobs with kernels cut off cobs
1/4-1/2 cup cotija cheese
2 tablespoons cilantro, chopped
2 tablespoons mint, chopped
1/4-1/2 cup candied pepitas
cumin dressing


1. First, make the candied pumpkin seeds. In a medium sized saute pan over low to medium heat 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