Recipe: Colorful Corn Salad


At Mosquito Squad, we know that using your yard during a Texas summer is often about food and friends. Grills get fired up with great local food. kids are out of school and life is just more relaxed. The joys of summer are just starting. Go get summer going! I want to share another recipe that combines great local food and more “exotic” ingredients from outside Texas. Right now, Central Texas farmer’s markets are filling with spring and summer produce. This salad uses all of the goodness of a summer farmers market for a sweet and savory combination. According to the original recipe, this is a salsa or cool-down, but I have always seen it as a salad. I’ve changed the recipe over the years to reflect the flavors I prefer. It is a great light summer salad that goes well with spicy grilled foods and I especially like it with grilled shrimp. The sweet and acid combination of this salad make it hold up well with the robust flavors of barbecue or grilled steak. For a truly Texas variation, substitute peach or crisp local pears for the papaya. This is a great choice for a summer potluck, block party or pool party.

  • 1 cup fresh corn, cut from the cob or 1 cup frozen sweet corn kernels, thawed
  • 2 cups papaya, peeled, seeded and chopped into 1/4″ dice
  • 1/2 cup finely diced red onion
  • 1 cup diced, seeded roma tomatoes, or quartered grape tomatoes
  • 1-2 tsp minced garlic
  • 1 tablespoon lemon or lime zest
  • 1/4 cup lemon or lime juice
  • 1-2 tablespoons minced jalapeno (optional)
  • salt to taste.
  • 1/2 cup fresh cilantro leaves

Instructions: In a large bowl, combine all ingredients except cilantro. Refrigerate up to two hours. Immediately before serving, stir in fresh cilantro. Makes about 4 cups.

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