This salad is one of two salads I make with almost all Mexican food served in our house. The thing about it is most Mexican main dishes I make are usually meat or starch heavy. This corn salad and a fresh pico de gallo salad that I’ve adapted from a Pioneer Woman recipe for Pico Salad are a good counterpoint to all the meat, cheese and rice they usually accompany.
To call this salad a recipe is a bit of a stretch, it is more or less take a bunch of ingredients and toss them together.The dressing is just the lime and salt mixing with the onion, cilantro and corn flavors. With no added fat, it’s a healthy option. In fact, one of my favorite meals is a base of this salad, usually a measured cup of it, topped with a heaping cup of the Pico de Gallo Salad on top and sliced marinated skirt steak. Those recipes will come soon 😉
Once in a while, I actually go ahead and recreate the entire Chipotle meal at home. Usually for friends since there are so many recipes that go into it. Want to recreate your own meal? Here are the recipes I have compiled to recreate a Barbacoa Chipotle meal:
Corn Salsa – Silly goose, you’re already here!
Salted Lime Tortilla Chips – I use canola oil and fry them instead of baking.
- 1lb supersweet yellow corn
- 2 jalapenos, very finely chopped (de-veined and de-seeded)
- ½ cup finely diced red onion
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- Juice of 1 small lemon
- 1½ tsp kosher salt
- ¼ tsp pepper
- Mix all the ingredients together and let sit for an hour to let the flavors meld together.