| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 202 | 12g | 4g | 24g |
| sugars | fibre | protein | salt |
| 7g | 3g | 7g | 0.42g |
Why I Love Mexican Chayote and Corn Salad
Chayote and Corn Salad is a charmingly colorful mix of diverse yet harmonious flavors that is sure to add a kick to your dining table. First tried on a gallivanting trip to Mexico with Laura, it was unlike anything I’d tasted back home in Boston. Inspired by the exciting burst of freshness and spice, I was keen to give it an Irish-American twist.
Roots to Recipes
The Chayote – a vegetable pear as some call it – was unfamiliar to me, my palate forged in the briny seafood of New England and the hearty comfort food of my Irish elders. Yet diversity is what food is all about, and I found the crunch of the Chayote mingling delightfully with the sweetness of fresh corn. The red bell pepper added a heartiness and the red onion, a subtle spice. But it was the jalapenos and dash of chili powder that truly transported me back to the bustling streets of Mexico.
As a committed appreciator of family recipes, I enthusiastically bring to you this delightful Chayote and Corn Salad. A salad we’ve come to cherish in the O’Sullivan household, often enjoyed on a nice summer’s day in the backyard, the lilting laughter of our baby boy creating the perfect backdrop.
The Influence
While local street vendors were my initial muse, this Multi-color marvel is also inspired by Pati Jinich, the esteemed Mexican Chef noted for her vibrant and accessible recipes. Here’s my take on this Mexican tradition, reinvented with a dash of the Irish-American influence for which I am known.
The recipe calls for:
- 4 Chayote squashes, peeled and diced
- 2 Ears of fresh corn, husked
- 1 Red bell pepper, diced
- 1 Small red onion, diced
- 1 Jalapeno, seeds removed and minced
- 1/2 cup fresh cilantro leaves, chopped
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- Salt and pepper to taste
- 1/2 teaspoon chili powder (optional)
- 1/2 cup crumbled Cotija cheese (optional)
If you love food that’s brimming with flavor, this Chayote and Corn Salad will serve to delight. Topped with crumbled Cotija cheese – or Irish blue cheese for my kindred souls – this dish has something to offer everyone. Enjoy!
What You’ll Need
- 4 Chayote squashes, peeled and diced
- 2 Ears of fresh corn, husked
- 1 Red bell pepper, diced
- 1 Small red onion, diced
- 1 Jalapeno, seeds removed and minced
- 1/2 cup fresh cilantro leaves, chopped
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- Salt and pepper to taste
- 1/2 teaspoon chili powder (optional)
- 1/2 cup crumbled Cotija cheese (optional)
Method
Step One
Start the process by peeling and dicing the Chayote squashes. Also, dice the red bell pepper and red onion, and mince the jalapeno after removing its seeds.
Step Two
Take your ears of fresh corn and remove the husks. Place in them a pot of boiling water, allowing them to cook for approximately 5 minutes. Drain it and allow it to cool. Once cooled, cut the kernels off the cob.
Step Three
In a large bowl, combine the diced chayote, red bell pepper, red onion, minced jalapeno, and corn kernels. Add chopped cilantro leaves into the same bowl.
Step Four
Take another bowl and whisk together the olive oil, fresh lime juice, salt, pepper, and chilli powder (optional). Carefully pour the dressing over the salad ingredients and gently mix until everything is well coated.
Step Five
Optionally, add crumbled Cotija cheese for enhanced flavor. Toss the salad once more to distribute the cheese evenly. Your Chayote and Corn salad is ready for serving. Enjoy this fresh and crunchy salad as a perfect summer side dish!
