That Spicy Chick

Loaded Street Corn Salad

This Loaded Street Corn Salad with Manchego is quick and easy to make, and exploding with bright and fresh flavors! It’s incredibly delicious as a side, starter, or main. Serve it with some tortilla chips at your next summer party or game day gathering!

Corn salad garnished with cheese and coriander in a bowl with two blue corn tortilla chips. Jalapeño, lime, and coriander bunch surrounding bowl.

What is spicy, smoky, sweet, tangy, crunchy and full of fresh and lively flavors?

This Loaded Street Corn Salad with Manchego!!

It’s made with juicy sweet corn that’s first lightly pan-grilled, then tossed with zingy red onion and spicy jalapeño, and topped with plenty of creamy Manchego cheese and freshly chopped coriander!

Friends, this Mexican corn salad is perfect for summertime patio dinners, house parties if you serve it with tortilla chips, or as a side to your grilled fish or chicken. And I guarantee that you’ll be in a good mood after inhaling it because it has ALL THE BEST fresh and bright summer flavors!!

Corn salad in a serving bowl with two blue corn tortilla chips. A lime and bag of tortilla chips surround the bowl.

SERIOUSLY GOOD SALADS

This brilliant corn salad recipe comes from my friend, Nicky Corbishley, and I had the pleasure of meeting her and her husband, Chris, at the Everything Food Conference back in April this year. It’s featured, along with 74 other mouthwatering salads (all with gorgeous photos!), in her brand new cookbook Seriously Good Salads.

Seriously Good Salads book cover.

You guys might already know Nicky from her food blog, Kitchen Sanctuary. And if you don’t, you need to check out her website and see how talented she is at creating (and photographing) delicious and vibrant recipes!

I don’t know about you guys, but I’ve never been a fan of eating salads as a meal. But this book is a game changer because not one salad recipe in it is dull, or made me wince at the sight of wilted gross lettuce. In fact, the salads in this book feature global flavors (heck yes for Asian spice! 🌶), interesting textures and toppings, and plenty of exciting dressings. Moreover, they are ACTUALLY filling because they are accompanied by different types of tasty proteins, both veg and non-veg!

The book is broken up into sections that make it easier to choose which salad to make if you have an idea of what you want to eat:

  • Mighty Meat and Poultry
  • Filling Fish and Seafood
  • Must-Try Cheese and Egg Salads
  • Nutritious Grains, Nuts and Seeds
  • Potatoes, Pasta, Rice and Bread for any Occasion
  • Fruit-Based Salad Superstars

As you can see from the section titles, the salads in this book are NOT just plain old boring veggies. Instead, they are loaded with with a variety of interesting toppings and protein. So you can eat them on their own for a satisfying meal, or you can serve them up as a side or starter. 🙌

Corn salad in a serving bowl with two blue corn tortilla chips. A jalapeño, coriander bunch, and bag of tortilla chips surround the bowl.

There’s also a bonus chapter with delectable salad dressings, which you can swap and try with the different salads in the book. But almost all of the salads featured in the book come with a recipe for an accompanying dressing.

What I personally truly adore about this book is that it doesn’t snap shut on its own! You don’t have to worry about it closing by itself on the kitchen counter when you’re in the middle of making a recipe from it, because the book lays flat open without having to be weighed down by random kitchen tools. 😉

The only downside about the book for me is that there are no recipe prep or cook times included at the top of each recipe. But it’s not a big issue because you can gauge if it’s a quick salad, or one that requires a little more time by simply looking at the number of ingredients and the length of the instructions. Also, to be honest and real with you, not everyone has the exact same type of cooking appliances or works at the same speed! So it might take you more or less time than someone else to make any recipe that you find in a book or on the Internet.

Regardless, Nicky has done a great job of specifying cook times within the recipe instructions for the elements in the salads that involve any grilling, baking, cooling, etc., and I highly recommend adding this wonderful salad cookbook to your collection! 👍👍

A FEW RECIPES TITLES FROM THE BOOK…

Just to whet your appetite a little, some recipes from the book that had me DROOLING are:

  • Chipotle Chicken Cobb Salad
  • Blackened Salmon Citrus Salad with Avocado Dressing
  • Baja Fish Taco Bowl
  • Thai Steak Salad
  • Hawaiian Salmon Salad
  • Roasted Mediterranean Vegetables with Halloumi and Couscous
  • Portuguese Chicken Salad with Grilled Bell Peppers
  • Grilled Fruit Salad with Brown Sugar and Greek Yogurt

WHERE CAN I GRAB A COPY?

Seriously Good Salads is now available to purchase on Amazon (Kindle and paperback), Barnes & Noble, Indiebound, Books-A-Million, and Book Depositary. You can find out more information about the book here.

LOADED STREET CORN SALAD WITH MANCHEGO INGREDIENTS

To make this quick & easy summer fiesta salad, here’s what you will need:

  • Vegetable Oil: Or you can use any other cooking oil you prefer – I used olive oil.
  • Corn: Four medium to large sized corn ears.
  • Butter: Although the recipe recommends salted butter, I don’t normally have that on hand. So I used unsalted butter and it still tasted great! You can use salted or unsalted butter based on your personal preference. Just make sure it’s at room temperature and not rock hard when you add it to the mixing bowl, or it will be difficult to mix in!
  • Garlic Salt: For some savory garlicky flavor.
  • Smoked Paprika: I use hot smoked paprika, but feel free to use sweet smoked paprika if you prefer. (The recipe doesn’t specify either type, so go with what you love or have on hand.)
  • Crushed Red Pepper Chili Flakes: For a bit of heat!
  • Jalapeño pepper: Just one finely chopped pepper will take this salad to a whole other level! But if you prefer less heat or if your jalapeños are on the hotter side, you can use just half of a pepper.
  • Red Onion: Finely chopped as well, and for adding some zing and crunch to the salad!
  • Fresh Parsley: You’ll need two tablespoons of finely chopped parsley.
  • Fresh Coriander (Cilantro): Plenty of finely chopped coriander for some herby freshness.
  • Manchego Cheese: Lots of freshly grated creamy Manchego cheese to mix into the salad and top it with!
  • Lime juice: For some lively tang and to brighten up the salad.

HOW TO MAKE LOADED STREET CORN SALAD WITH MANCHEGO

First, we need to grill the corn. Heat up a cast iron grill pan over medium to high heat and brush it with the oil. Then, place the corn on the grill pan and cook them for a few minutes, turning regularly, until they are lightly charred.

(Alternatively, you can also cook the corn under the broiler or on the barbecue if you prefer.)

Corn grilling on pan-grill.

Allow the corn to cool for a few minutes, then use a knife to carefully slice off the corn kernels.

Then, transfer the corn kernels to a large bowl, and stir in the butter, garlic, garlic salt, black pepper, paprika and red pepper chili flakes.

Corn kernals, butter, spices and seasonings in a large mixing bowl.

Add the finely chopped jalapeño, red onion, parsley, half of the coriander, half of the cheese, and the lime juice…

Corn, seasonings, spices, chopped red onion, chopped parsley, chopped coriander, chopped jalapeño, and grated cheese in a large mixing bowl with a silver spoon.

…and then toss everything together to combine.

Corn, seasonings, spices, chopped red onion, chopped parsley, chopped coriander, chopped jalapeño, and grated cheese tossed together in a large mixing bowl with a silver spoon.

Then sprinkle the remaining Manchego and coriander on top and serve!

Corn salad in a white round bowl topped with grated cheese and coriander.

Super simple and easy, yet so incredibly satisfying on multiple levels!

Fingers holding up a blue corn tortilla chip with some corn salad above a bowl filled with corn salad.

MORE SUMMER AND PARTY RECIPES

Looking for more delicious summer and party food recipes? Below are some of my all-time favorites!

Fingers holding up a blue corn tortilla chip with some corn salad and a bowl filled with corn salad.

If you make this recipe, leave a comment and review it below!

Tag @thatspicychick on Instagram and hashtag it #thatspicychick. I wanna see!! 🤗

Print
Corn salad in a white round bowl topped with grated cheese and coriander.

Loaded Street Corn Salad with Manchego

This Loaded Street Corn Salad with Manchego is quick and easy to make, and exploding with bright and fresh flavors! It’s incredibly delicious as a side, starter, or main. Serve it with some tortilla chips at your next summer party or game day gathering!

  • Author: Lavina
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Salads
  • Method: Grill/Toss
  • Cuisine: Mexican
Scale

Ingredients

  • 1 TBLS (15ml) vegetable oil (or Olive Oil)
  • 4 ears of Corn
  • 2 TBLS (28g) salted butter, at room temperature
  • ½ TSP Garlic Salt
  • 1 TSP Smoked Paprika
  • 1 TSP Crushed Red Pepper Chili Flakes
  • 1 Jalapeño pepper – finely chopped
  • ½ Red Onion – finely chopped
  • 2 TBLS (8g) finely chopped fresh Parsley
  • 1/3 cup (13g) finely chopped fresh Coriander (Cilantro)
  • ½ cup finely grated Manchego Cheese – divided
  • 1 TBLS (15ml) Lime juice

Instructions

  1. Heat a cast-iron grill pan over medium to high heat and brush with the oil. When hot, place the ears of corn on the pan and cook, turning regularly, for 7 to 10 minutes, or until lightly charred. (Alternatively, you can also cook the corn under the broiler or on the barbecue if you prefer.)
  2. Remove from the heat and let cool for 5 minutes, then carefully slice off the corn kernels, using a sharp knife.
  3. Transfer he corn to a large serving bowl and stir in the butter, garlic salt, black pepper, paprika and red pepper flakes. Add in the jalapeño, red onion, parsley, half of the coriander (cilantro), 1/4 cup (25g) of the cheese and the lime juice.
  4. Toss together, then sprinkle the remaining Manchego and coriander (cilantro) on top.

Notes

  1. I used unsalted butter and it still tasted great! Consider that as an option if you want to lower the sodium content, or if you only have unsalted butter on hand.
  2. This corn salad also tastes delicious with blue corn tortilla chips, so you can also serve it as a corn salad dip at your next party or gathering!
  3. This recipe is from the cookbook Seriously Good Salads by Nicky Corbishley from Kitchen Sanctuary.

Nutrition

  • Serving Size: 1 medium sized bowl
  • Calories: 232
  • Sugar: 7.4g
  • Sodium: 521.8mg
  • Fat: 14.2g
  • Saturated Fat: 9g
  • Unsaturated Fat: 4.4g
  • Trans Fat: 0.2g
  • Carbohydrates: 22.1g
  • Fiber: 2.9g
  • Protein: 8.6g
  • Cholesterol: 24.3mg
Corn salad in a bowl with two blue corn tortilla chips. Jalapeño, lime, and coriander bunch surrounding bowl.

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