Print
Corn, Walnut, Cilantro Salad with Jalapeño and Masa croutons
Even though the fresh raw corn taste is amazing, feel free to grill the corn in the husks and cool before cutting it off the cob.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 4 Servings 1x
Ingredients
Scale
- 5 ears sweet corn husked and kernels cut from cob
- 2/3 cup vegan butter, softened
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon salt
- 1 cup masa harina
- 1/4 cup all-purpose flour
- 1/4 cup high heat oil, like peanut or avocado, for frying
- 2/3 cups walnuts, lightly toasted and chopped
- 1 – 2 jalapeño, seeded, deribbed, and minced
- 1 small red onion, diced
- 1/2 cup cilantro, chopped
- 1/4 cup mint leaves, chopped
- 2 – 4 tablespoons fresh lime juice
- 2 cups cherry tomatoes, halved (optional)
- 2 avocados, cut into cubes (optional)
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
Instructions
- Place 2 cups corn in food processor and pulse until finely chopped.
- Add the butter, pepper and salt. Blend. Pulse in masa harina and flour until a soft dough forms. Consider stirring in 1/2 of the minced jalapeño to give the croutons some kick.
- Using wet hands, press dough into a greased straight-sided baking sheet, spreading the masa evenly, about 1/2-inch thick. Cover, refrigerate and allow to set, at least an hour.
- When set, flip masa onto a large cutting board. Cut into 1/2 inch cubes.
- Heat the oil in a sauté pan, and fry the croutons until crisp and golden brown, adding more oil as needed. Dry the croutons on paper towels and keep warm.
- Put the remaining corn, walnuts, jalapeño, onion, cilantro and mint in a large bowl. Toss to mix. Drizzle in lime juice and sprinkle generously with salt & pepper. Toss again and check seasoning.
- Add 1/4 cup olive oil and toss. Add cherry tomatoes (if using) and avocados (if using) and taste again. Add more lime, salt or pepper as needed.
- Serve corn salad in a bowl topped with warm masa croutons.
Notes
Prep time does not include the time for the crouton dough to set. Consider making crouton dough the night before and refrigerate overnight.
Save the cobs for making corn stock.
Inspiration:
https://www.cookinglight.com/recipes/corn-tomato-basil-salad
https://veganhuggs.com/grilled-corn-salad/
https://www.foodnetwork.com/recipes/ina-garten/fresh-corn-salad-recipe-1914351
https://www.epicurious.com/recipes/food/views/grilled-corn-salad-with-hot-honey-lime-dressing