Search Results for corn salad



Mexican corn salad | designlovefest

my friend kathryn has made this corn salad for us a couple of times and it’s always a hit. i was super excited to see corn at the farmer’s market a couple of weeks ago because that means it is officially summer! if you have a bbq you can grill the corn, if not, you can use your broiler like we did. the recipe is fairly flexible, i like a lot of cilantro so i add almost an entire cup but you could cut down on that. we turned the salad into a meal by serving them on taco shells with avocado under but it’s almost better as a side dish, with grilled meat or could also doctor it up by adding red onion, black beans, jalapeño, etc and serve it on it’s own. enjoy! – joanie

Mexican corn salad | designlovefest

what you’ll need:

• 6 ears of corn
• juice of 2 limes plus more wedges for serving
• 1 big bunch of cilantro about 3/4 cups chopped. to prep, remove the tough ends of the stem and then finely chop the rest, you don’t need to de-stem it.
• 1/4 – 1/3 cup mayo
• 1 large avocado
• 1 teaspoon chili powder
• sprinkle of chili flakes for serving
• 1/2 cup cotija cheese crumbled (or feta if not available)
• small corn or flour tortillas (we toasted ours in avocado oil before serving to make them crispy)
• salt + pepper to taste

Mexican corn salad | designlovefest
Mexican corn salad | designlovefest

• remove husks and hairs on the corn and lay all six onto a baking sheet, brush with olive oil. set your oven to broil and roast the corn, the time will depend on you broiler strength, this look about 3-4 minutes on each side. it doesn’t all need to be brown, just some areas toasted.

• slice off the kernels from each corn into a bowl. add the cilantro, lime juice, cotija cheese, chili flakes, chili powder and mayo. mix well. season with salt and pepper, taste and adjust. i like a lot of lime juice so you may want to add more!

• heat your tortillas in a hot skillet, you can also add a little bit of olive oil/avocado oil if you would like them to be crispier. mash up a bit of avocado onto each tortilla and layer with the corn salad. enjoy!

Mexican corn salad | designlovefest
Mexican corn salad | designlovefest







grilled chicken bbq quinoa salad | designlovefest

it’s almost memorial day weekend which is basically the entrance of summer and all the fun things that come along with it! but most importantly, summer eating! spring to summer is one of my favorite transitions at the farmer’s market, i love seeing all the produce come in weekly and how it changes throughout the months. sweet corn season can’t come soon enough! if you’re BBQ’ing this weekend we made this grill ready salad which we topped with chicken but any meat on the grill would do. if you’re making it for a smaller group, have people individually dress their salad to keep from the whole thing getting wilted and the leftovers will keep for a couple of days in the refrigerator. happy memorial day weekend! – joanie

grilled chicken bbq quinoa salad | designlovefest

serves 5-6 people

what you’ll need:

• 2 chicken breasts
• 1 can of corn drained or 2 fresh ears of corn
• 1 can of black beans drained and rinsed
• 1 cup cilantro chopped
• 1/2 red onion diced
• 1 avocado diced
• 1 head of romain lettuce sliced
• 10 tortillas
• grape seed oil
• 1 cup quinoa cooked
• barbecue sauce (we loved using trader joes brown sugar bbq sauce)


• 1 cup sour cream
• 1/4 cup buttermilk
• 2 tablespoons fresh dill
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne powder
• 1 teaspoon salt
• 1 lime juiced

grilled chicken bbq quinoa salad | designlovefest
grilled chicken bbq quinoa salad | designlovefest

• pile 10 tortillas and cut into long strips, then cut those strips in half to create smaller ones. in a medium pan filled about 1 inch deep heat up grape seed oil. fry the strips on each side turning over every 30 seconds till golden brown. remove and set on paper towels.

• salt and pepper your chicken and grill till fully cooked. once removed from the grill brush with the bbq sauce.

• make the dressing by combining all the ingredients in a blender and blend until well incorporated.

grilled chicken bbq quinoa salad | designlovefest
grilled chicken bbq quinoa salad | designlovefest
grilled chicken bbq quinoa salad | designlovefest

• to assemble the salad lay out the quinoa, red onion, cilantro, black beans, corn, avocado, romaine lettuce, tortilla strips and chicken out on a bowl. toss to combine with the dressing and serve while fresh.

grilled chicken bbq quinoa salad | designlovefest
grilled chicken bbq quinoa salad | designlovefest
grilled chicken bbq quinoa salad | designlovefest

if you have leftover tortilla strips, dip them in the dressing! it’s sooo good!

grilled chicken bbq quinoa salad | designlovefest

images by: ivan solis 
styling by: joanie cusack 





summer corn soup | designlovefest

i was born and raised in the midwest where summertime means roadside stands filled with fresh berries, tomatoes and sweet corn. i find frozen corn to be completely uninspiring and almost never eat it but fresh corn is a completely different story which is why i’m only going to recommend making this soup in the summer time when you can use fresh corn on the cob! it makes all the difference. what have you been making and loving this summer? i’d love to know, i’m always looking for new ideas. i find that my enthusiasm for cooking goes down in the warmer months so i’ve been focusing on simple meals that require little effort and work as leftovers as well. i just made this chicken salad from the NYtimes last night and really enjoyed it.  – joanie

summer corn soup | designlovefest

what you’ll need:
serves 4
• 4 ears of corn, remove the corn from the cob
• 2 jalapeños
• 2 tablespoons olive oil
• 1 white onion diced
• 2 sprigs fresh marjoram
• 1 32 ounces box of vegtable broth
• 1 teaspoon cumin
• 1 teaspoons salt
• 2 limes
• garnish and serve with tortilla chips, queso fresco (feta would be good too!), sliced avocado and spicy salsa.

summer corn soup | designlovefest
summer corn soup | designlovefest
summer corn soup | designlovefest

• heat the olive oil and add the onion. chop the jalapeños (remove the seeds if you don’t like it too spicy) and add to the onion. add the cumin, salt, marjoram and corn and mix until incorporated. add the vegetable broth and let simmer on low for 15 minutes. remove the sprigs of marjoram. the idea is to barely cook the corn so that it stays really crisp and fresh.

summer corn soup | designlovefest
summer corn soup | designlovefest

• ladle into four bowls and top with fresh avocado, queso fresco, and the juice of half a lime. serve with tortilla chips and a spicy red salsa (which you can add to the soup if you want more of a kick!)

summer corn soup | designlovefest
summer corn soup | designlovefest
summer corn soup | designlovefest

styling by: joanie cusack and ivan solis
photos by: ivan solis



This simple salad was inspired by one of my farmers market trips. Stone fruits are in their peak season so we have to utilize them! Let us know if you have any great ideas or interesting takes on your own salads. We always love trying new combinations!

makes 3 -4 servings

• a head of butter lettuce
• romaine lettuce
• 3 nectarines sliced
• 2 red plums sliced
• half a cup pitted cherries
• 1 lemon juiced
• 1 cup pan charred corn
• fennel
• 4 tablespoons olive oil
• salt and pepper to taste
• grilled chicken (optional)

Grilled farmers market salad: Start by slicing the cherries in half and removing the pits, set aside. Slice the 3 nectarines, 2 red plums, brush with olive oil and place on a non stick panini press (an outdoor grill would be ideal but if that is not an option a panini press does the trick). Grill for about 45 seconds on the high heat setting. On a medium size pan heat 1 tablespoon of olive oil on medium/high heat. Once the pan is hot, throw the corn on and cook for 3-5 minutes, occasionally stirring until corn has a lightly roasted texture, set aside. Remove the bulb of the fennel from the stems and thinly chop the fennel into slices, squeeze half of a lemon on top, season with salt and pepper and set aside. Mix the stone-fruit, roasted corn, fennel and lettuce.

Salad dressings can hide a lot of calories so we decided to make our own. By roasting and grilling our ingredients, it brought out all their great flavors, so we wanted a simple dressing to tie them all together. In a small bowl add 3 tablespoons of olive oil. Juice 1/2 lemon and combine. Add salt and pepper to taste.

We also added 1 sliced grilled chicken breast to the salad for added protein but it’s also great without chicken and can be served to your vegan/vegetarian friends!

photos and styling by: ivan solis 



hey guys, ivan here. thank you so much for your feedback on my previous family recipes post. it’s been such a rewarding project putting together and also such a joy to see others loving the recipes as well! for my next round of recipes i wanted to share some family favorites. these are recipes that my mom makes in no time and can feed a lot of people. i’ve been lucky to have all my immediate family living here in los angeles and these are some of the most requested recipes throughout the year when we get together.

chilaquiles are always such a treat to eat. i remember as a kid my mom would make this on sundays and it would feel so special. this salsa verde recipe is mind-blowing. how most people make the salsa is by boiling the ingredients and then slightly sautéing it in oil before blending. this version skips that step and uses a cast iron to get all the beautiful flavors out of the ingredients.

green chilaquiles:
• 6-8 tomatillos
• quarter yellow onion
• 5 garlic cloves skin on
• 1 small bunch cilantro stems removed
• 2 jalapeños
• 1 teaspoon salt (plus more to adjust)
• cotija cheese (queso fresco is great as well)
• crema
• fried eggs
• tortilla chips

remove the husks from the tomatillos and wash well until the sticky residue is removed. cut into halves. bring a large cast iron to medium/medium hight heat. add the tomatillos, onion, jalapeños (devein if you can tell they will too be spicy!) and garlic cloves with skins on and roast for about 10 minutes; shifting the ingredients every few minutes. once roasted remove the skins from the garlic and place all the ingredients into a blender. add the salt and cilantro and blend until smooth. adjust the salt until you got the right amount that you like.

fry your eggs to your liking. to assemble start by having a base of chips, drizzle over the salsa verde, crema, cotija cheese, and top with your fried egg. garnish with cilantro if you have extra. enjoy! if you are making this recipe for one, you will have plenty of salsa verde left over and will hold well in the fridge for a few days.

• 2 wild caught white cod fillets
• 2 roma tomatoes diced
• 1 jalapeno
• 1 bunch cilantro de-stemed and chopped
• 3-4 lemons juiced
• 1 1/2 tablespoons sea salt
• 1 large avocado diced

serve with:
• chips or tostadas and hot sauce

cut the white cod fillets into small cubes and place into a large ceramic or glass bowl. devein the jalapeño and dice it up (keep some of the center if you’d like a little heat in your ceviche). add the remainder of ingredients in the bowl and mix well. keep in the fridge at least an hour for the acidity in the lemon juice and salt to cook the fish. a slight note when making this is that I used malden salt when making these recipes and 1 1/2 tablespoons was the perfect amount for me for this ceviche. if using a different salt i would adjust to taste as the density of the salt flakes will make the difference in taste. serve with your favorite chips and hot sauce.

esquites (mexican corn salad):
• 4 ears of yellow corn (kernels removed)
• 1 tablespoon olive oil or canola oil
• juice of 2 limes
• 1 big bunch of cilantro de-stemmed and chopped
• 1/4 – 1/3 cup mayo
• quarter of red onion diced
• 1 teaspoon chili powder
• 1 teaspoon cayenne powder
• 1/2 cup cotija cheese crumbled (or feta if not available)
• salt + pepper to taste

serve with: 
• chips and hot sauce

heat a pan on medium heat and add the oil. once heated sauté the corn for about 4 minutes. set corn aside in a large bowl to slightly cool. after a few minutes add the remainder of the ingredients and adjust the spices to taste. this is traditionally eaten in a cup with a spoon as this is street food and topped with hot sauce. but this also goes great served with chips or tortillas and is sure to be a crowd pleaser!

also, joanie made an excellent version that roasts the corn and has the addition of avocado, see the original post here!

photography and food styling by ivan solis