Grilled Corn Mexican Salad
This salad is filled with shredded romaine lettuce topped with grilled corn, black beans, grilled red onion, bell peppers, cherry tomatoes, with a creamy avocado cilantro dressing.
Top with pepitas, cotija cheese, grilled chicken or skirt steak for added protein.
THE PEOPLE OF THE CORN
In Mexico, corn is more then food. It is a cultural symbol. I share this with you as a reminder that each meal we prepare and sit down to eat is, in essence, our own sacred ceremony we conduct three times a day.
The image and shape of corn, also known as maize, inspires architecture, crafts, festivals, spiritually, and sustains life itself for thousands of indigenous people.
THE GREEN CORN CEREMONY
Corn is so special, so sacred to Native American tribes in North America, many practiced a yearly corn ceremony. Known as the Green Corn Ceremony, it was held by many tribes when the first crop became edible.
Each tribe associated the time for additional spiritual purity. Some tribes used it as a time to cleanse or fast, deep cleaning of your home, and a release of old emotions and grudges.
YES, BUY ORGANIC OR NON-GMO CORN
The corn we have available in the US is very different from the heirloom corn of Mexico. This is a crop that has been adjusted for a variety of reasons by agrochemical companies. But that doesn’t mean there isn’t delicious, healthy corn out there to enjoy.
As a health supportive chef I believe it is important to seek out corn with labels like organic or non-GMO. Some farmers can’t afford to pay the extra fees for this labeling, so always ask at the farmers market if the corn is from heirloom or non-GMO seeds.
HEALTH BENEFITS OF CORN
Corn strengthens overall energy and is considered a chi tonic. It builds your lifeforce energy.
- It stimulates bile flow which supports digestion
- Helps treat heart disease
- Prevents the formation of urinary stones
- Corn is the only grain containing Vitamin A
- The more flavorful the corn, the higher the nutritional density
IF YOU LIKE THIS RECIPE, TRY THE FOLLOWING
- Everyday Detox Cilantro Dressing
- Sweet Potato Breakfast Bowl
- Whipped Balsamic Vinaigrette
- Black Lentil & Pomegranate Salad
- Roasted Curry Cauliflower Salad
CHEF TIP
Don’t have a grill? No problem. You can ‘grill’ your corn on your stove. Using tons, place your corn on your stove burner over a high flame. Turn every few minutes, as a few corn kernels brown. You only need a few to be toasted and blistered and the corn will be ready to go.
Let cool before slicing the corn off the cob. Use raw, uncooked red onion and bell pepper in place of grilled for the salad.
If you make this recipe, please let me know. Bookmark this recipe and leave a comment below or take a photo and tag me on Instagram with #starseedkitchen.
Print
Grilled Corn Mexican Salad
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 Servings 1x
- Category: Salad
- Method: Grill
- Cuisine: Healthy
Description
This salad is topped with grilled corn, black beans, grilled red onion, bell peppers, cherry tomatoes, and a creamy avocado cilantro dressing.
Ingredients
- 3 romaine lettuce spears, shredded
- 3 ears of corn, grilled
- 1 red onion, grilled
- 1 red bell pepper, grilled
- 1 cup cherry tomatoes, sliced in half
- 1 can black beans, drained, rinsed and dried
- ½ bunch cilantro
- Cilantro Avocado Dressing
- Sprinkle of pepitas or cotija cheese as desired
Instructions
- Chop romaine into thin, half inch strips. Separate into 4 bowls.
- Top lettuce with black beans. Chop red onion and bell pepper into small dices and add to salad.
- Using a serrated knife, shave corn off husk and distribute evenly on salads. Top with sliced cherry tomatoes and rough chopped fresh cilantro. Toss with Cilantro Avocado Dressing when ready to serve.
Notes
Don’t have a grill? No problem. You can ‘grill’ your corn on your stove.
Using tons, place your corn on your stove burner over a high flame. Turn every few minutes, as a few corn kernels brown. You only need a few to be toasted and blistered and the corn will be ready to go.
DIRECTIONS
- Chop romaine into thin, half inch strips. Separate into 4 bowls.
- Top lettuce with black beans. Chop red onion and bell pepper into small dices and add to salad.
- Using a serrated knife, shave corn off husk and distribute evenly on salads. Top with sliced cherry tomatoes and rough chopped fresh cilantro. Toss with Cilantro Avocado Dressing when ready to serve.
Thank you for reading. Follow me on Instagram, Facebook, and Pinterest for more Starseed Kitchen inspiration.
ABOUT THE AUTHOR
Hi, I’m Whitney Aronoff, a Holistic Chef based in Laguna Beach, California. I graduated from Southern Methodist University with a degree in Communications, and went on to the health supportive culinary school, The Natural Gourmet Institute, in New York City. I work as a personal chef and teach cooking classes, with a focus on healthy, whole foods cooking.
My goal is to help people feel their best by sharing the delicious, healthy recipes I prepare weekly for my clients. I want you to have the energy to live your best life and fulfil your dreams. As we become more conscious and make more quality food choices, our body, mind, soul and the planet benefits.
