Last Friday a group email popped into my inbox. A friend decided the last minute to host a casual weekend potluck.
These kind of spontaneous gatherings are one of the reasons why I love summer so much.
Everything is so easy breezy. It’s all about just eating good food and hanging out.
The moment I read that email my mind starting brainstorming. What would I make and take?
Of course I was already planning on bringing at least one item to contribute to the spread.
In the message the host let everyone know that fajitas would be the main feature of the night.
We were then asked to come with something from a list of supporting dishes to supplement those fajitas.
I replied back right away saying that I would take care of the salad and also a dessert—salted fudge brownies are always a crowd pleaser. They are my go-to potluck dessert.
Wanting to keep with the flavors of the fajitas, I made a Mexican chopped salad.
I absolutely love grilled corn mixed into greens. For a little more flavor, I rubbed these cobs with cumin, salt, pepper and olive oil.
Once the corn had finished grilling and was cool enough to handle, I sliced the kernels off the ears.
For the dressing, I whisked together a lime vinaigrette with a touch of honey.
In a big bowl, I combined chopped romaine and shredded cabbage for the base.
Then I folded in the corn along with scallions, cilantro peppers, halved cherry tomatoes and radishes.
I finished the salad with a generous sprinkle of Queso Fresco.
We had a great time that evening. It was the perfect summer get-together filled with fantastic food, conversation and summer fun.
And the Mexican chopped salad was the hit!
The night inspired me to host the next one. You can’t have too many summer barbecues, right?
Mexican Chopped Salad
- Prep Time: 20 minutes
- Cook Time: 5-7 minutes
- Total Time: 25-27 minutes
- Yield: Serves 6-8
3 ears corn, shucked
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 scallions, sliced thinly
4 radishes, quartered and sliced thinly
1 orange pepper, diced
1 cup cherry tomatoes, quartered
1 handful cilantro, roughly chopped
2 heads romaine, chopped
1 cup shredded red cabbage
1/4 cup crumbled Queso Fresco
Juice of 1 lime
1/4 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon honey
1/4 cup olive oil
Preheat a gas or charcoal grill on high heat.
Rub corn with olive oil and sprinkle with cumin, salt and pepper. Grill, turning occasionally, until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.
While the corn is cooling, make the dressing. In a small bowl combine the lime juice, cumin, cayenne pepper, salt, black pepper and honey. Slowly whisk in the olive oil.
To assemble the salad, combine the scallions, radishes, peppers, tomatoes, and cilantro. Add the romaine, cabbage and Queso Fresco and toss with the vinaigrette.