Mexican-style roasted peanut and sweet corn salad

This Mexican-style sweet corn salad recipe is everything you've been looking for this sunny season! Fresh corn, smokey chorizo, roasted peanuts and zingy lime dressing come together to create this delish side dish

By Jo Wilcox
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Mexican-style roasted peanut and sweet corn salad
  • 4 corn cobs
  • 1 tablespoon peanut oil
  • 2 cup raw peanuts
  • 1 red onion, diced
  • 2 chorizo sausages*, diced
  • 3 capsicums in different colours, diced
  • 100 gram baby kale leaves or rocket
  • lime halves, seared on barbecue or in pan, to serve
  • juice and zest 2 limes
  • 1 red chilli, finely sliced
  • 1/4 cup apple cider vinegar
  • 2 teaspoon sugar
  • 1/4 cup olive oil


  • 1
    Remove husks from corn and slice off kernels with a sharp knife. Heat peanut oil over medium heat in large frying pan and sauté peanuts for 4-5 minutes until starting to colour. Add corn kernels and cook for 3-4 minutes until tender. Transfer to a large bowl to cool.
  • 2
    Place onion and chorizo in pan and sauté for 3-4 minutes until onion is soft and fragrant and chorizo has released some of its oil. Add capsicum and cook for 2-3 minutes. Toss together with the peanuts and corn.
  • 3
    Combine dressing ingredients in a screw-top jar and shake well, then season.
  • 4
    Add the kale or rocket to the salad just before serving and drizzle dressing over top. Arrange on a large platter or in individual bowls and serve with seared lime halves on the side.


  • Serves 4-6. * Check label if eating gluten-free.

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