Try This Mexican-Style Corn Salad With an Asian Twist

A super tangy and delicious summer favorite that is perfect for your next BBQ + Secret Ingredient twist!

We all love the summer months, which after a brutally-long and frigidly-cold winter, has our bodies screaming for some life—any sign of life. With that said, adding a zesty affair such as this might just be what the doctor ordered.

Secret Ingredient

Having lived in the Philippines for a good chunk of my adult life certainly had its moments. Besides frequenting some of the most stunning beaches in all of Asia, I was grateful to befriend distinguished chefs who each made a name for themselves working magic in the kitchen. Such friendships led to the opening of a Latin American restaurant, which was the highlight of our time there.

Known primarily for an uncontrollable sweet tooth, I was brought on board to craft an ambitious desert menu, in addition to my spicy Latin influence, of course. Much of my time revolved around food styling and recipe R&D—the later proving highly influential. The biggest takeaway from my culinary adventure was the discovery of pairing tamarind powder with sweet corn. Familiar with tamarind from an early age, a towering tree in our yard provided enough of the pod-like fruit to concoct some pretty interested drinks, sweets and other such treats. Never once did I think it could be used a savory additive though. Enter our dear friend Chef Pete.

The esteemed chef created this Mexican-style, open flame-grilled corn dish and seasoned it with Sinigang Mix (an easy way to get tamarind in the Philippines). Elote—as it is so affectionately named—was dry-rubbed with this mix and served with a splash of lemon and crumbled feta cheese.

We, however, have opted for a healthier option (minus the citric acid, and GMO) and just went straight to the sweet tangy source with this tamarind powder instead.

Mexican Corn Salad by a Venezuelan:

  • 1 can hearts of palm

  • 2 cans of corn

  • 1 cup finely chopped kale (or any greens you’ve got!)

  • 3 bell peppers, chopped (we used 1 red, 1 orange & 1 yellow)

  • ½ can baby corn

  • 2 lemons (juice)

  • 2 tablespoons olive oil

  • 1 teaspoon Himalayan sea salt

  • ½ teaspoon black pepper

  • ½ cup diced onion

  • ½ teaspoon tamarind powder

  • ½ large cucumber

  • 1 cup cherry tomatoes, chopped

  • Splash of apple cider vinegar

Now here’s the how-to. Chop, dump in bowl, mix, and add juices/oil/vinegar as your dressing. That’s it. It’s so easy I can make this half asleep, and often have when trying to whip something up quick for lunch.

Try serving it at your next BBQ and closely observe the reactions of your guests. The look on their faces immediately after ingesting the lively flavor bomb speaks volumes, I assure you. Go ahead, give it a go and let us know your thoughts in the comments below.

Feel like exploring more of Mexico? See our post as to why you should visit this hidden gem of a spot here.

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