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Mexican Corn and Pepita Salad with Cilantro Lime Vinaigrette

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The easy, weeknight salad you have all been waiting for! With charred corn, toasted pepitas, and a finger-licking Cilantro Lime Vinaigrette, this salad is perfection.

In my household, Mexican food is a staple. Whether we make it, go out, or order in, we probably have it at least once a week. That being said, Mexican food is typically greasy and leaves you feeling icky in the morning, which is not something we want weekly. That’s where this salad comes into play. It’s the perfect side dish for any Mexican main (Think my Healthy Salsa Verde Chicken Carnitas), or could be a delicious main course topped with my Chicken Souvlaki Skewers.

Personally, I love it as a side dish because Mexican side dishes are just so-freaking hard, amiright?! Beans and rice kinda bores me, and I’ve always considered guacamole as more of an appetizer. Still, sometimes my classic Mexican mains need a little side to go with them. It’s also perfect as leftovers the next day if you leave off the dressing, which is always a plus in my book! Hopefully I’ve done enough convincing… you need to make this right now!

Mexican Corn and Pepita Salad with Cilantro Lime Vinaigrette

Recipe by Annie PatrickCourse: side dishCuisine: MexicanDifficulty: easy
Servings

6

side servings
Prep time

10

minutes
Cooking time

5

minutes
Total time

15

minutes

The easy, weeknight salad you have all been waiting for! With charred corn, toasted pepitas, and a finger-licking Cilantro Lime Vinaigrette, this salad is perfection.

Ingredients

  • 1 recipe Cilantro Lime Vinaigrette

  • 1 package baby arugula

  • 1 cup sweet yellow corn

  • ¼ cup pepitas (pumpkin seeds)

  • ½ red onion, very thinly sliced

  • ½ cup feta or cotija cheese, cubed or crumbled

  • Salt and pepper

Instructions

  • Heat a lightly greased cast iron (or regular) skillet over high heat. Once hot, add the corn (frozen or fresh works) and disperse so as many kernels as possible are touching the pan. Let the corn char. Do not stir until about 4-6 minutes have passed, or until one side of the corn has a nice char. Then, stir and let the rest of the corn char. The total charring process should take about 10 minutes. Season with salt and remove from heat.
  • Toast the pepita seeds (I used the same skillet as the corn) until golden brown and slightly glowy. Add salt and remove from heat.
  • Place all salad ingredients into a large bowl and toss to combine. Toss with the Cilantro Lime Vinaigrette and serve!

Notes

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