Grilled Corn Summer Salad

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

Cómodo Cómodo

"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