Mojito Corn Salad

This summer, I've been having way too much fun making classic cocktails into salads. First there was my Mint Julep Quinoa Salad and now this awesome Mojito Corn Salad. These summer cocktail flavors are so familiar and nostalgic, so let's have some fun with them!


This salad features all of summer's best produce: succulent grilled corn, crisp sugar snap peas, thirst-quenching cucumber, and sweet juicy blueberries and peaches. It's all kissed with lots of lime juice and fresh mint leaves for that classic mojito combination.

The flavors of this salad are so bright and vibrant. The tangy lime juice is paired with a bit of honey (or agave, if you want to go fully vegan) and lots of super-fresh very finely-chopped mint for a dressing that screams summer. I love to add a dash of white rum to the dressing to reinforce the mojito theme! You could also add a bit of cumin or a few drops of hot sauce if you'd rather a more complex flavor profile.


In addition to its zippy, vibrant flavors, the other thing I love about this salad is its texture. There's such a lovely mix of crisp veggies and juicy fruit. To add some major crunch factor, I always top it with macadamia nuts (since MacNuts and rum are geographic buddies!).

Can we talk about MacNuts for a second? I think I might be addicted to them. I've always been a huge fan, so I was thrilled when Mauna Loa wanted to work with me on developing some recipes that celebrate this amazing, buttery, crunchy Hawaiian nut in all its glory. I use their Dry Roasted Chopped Macadamias here since they're the perfect size to act as a salad topping. The combination of the salty nuts and the bright lime dressing is magical!


One of the best things about this salad is that it comes together in a snap. You can even prep the corn and sugar snap peas ahead of time, let them marinate in the dressing, and toss in the more fragile ingredients just before serving. This is definitely a salad that will get you back out to the deck party faster!

This is also a wonderful picnic salad. I distinctly remember making my original Mojito Salad a few years ago on a scorching hot July 4th. I had thrown together some cocktail ingredients (mojitos, of course) to take to the beach, and on a whim made a salad with the same flavors. Mojitos and Mojito Salad was probably the best beach picnic ever.


Looking to make this salad your own? It would be great with pineapple or mango instead of peaches. It could easily become a meal with your favorite grilled protein on top, or perhaps with a big scoop of Kaua'i Humus. I often add avocado to this salad if it's not going to be sitting out for long, which is a lovely and very natural combination.

I hope you enjoy this one for all the rest of your picnics, deck parties, and backyard get-togethers this summer. Don't forget the mojitos!


Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram. 

Disclosure: This post is sponsored by Mauna Loa. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.

Looking for other salads that can go from potluck to picnic seamlessly? This Roasted Corn, Avocado, and Strawberry Salad is just as summery and versatile.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)

For the Salad
  • 2-3 c grilled corn. In season, I love to grill corn outside and then cut the kernels off the cob. Out of season, I usually resort to grilling frozen corn indoors. Trader Joe's sells bags of frozen, grilled corn if you want convenience.
  • 1-2 c sugar snap peas
  • A few Persian cucumbers. I love baby Persian cukes, but one regular-sized one will work fine instead.
  • 1 c blueberries
  • A peach or two. Pineapple will work well too here, if you prefer; I do that about half the time I make this. Use whatever fruit you think will pair nicely with mint.
  • 20-30 mint leaves
  • Big handful of macadamia nuts. My greatest love from Mauna Loa!
For the Dressing
  • Juice of a lime or two
  • 1-2 tbsp honey. Or sub agave for a completely plant-based version.
  • Generous salt and black pepper 
  • Dash of rum. Optional but awesome. I love how adding rum to the dressing really reinforces the mojito idea. My preference here is white rum. 

Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Grill your corn, then let it cool completely so that it doesn't wilt the other ingredients.
  2. Meanwhile, prep the other ingredients. This includes trimming the ends off the sugar snap peas and cutting everything into bit-size pieces.
  3. In a large mixing bowl, combine the dressing ingredients and give everything a good whisk. You may need to warm the honey up slightly to get it to mix well with the lime juice.
  4. To the bowl with the dressing, add the corn and sugar snaps. I like to let these more robust ingredients sit in the dressing for a few minutes to really absorb the flavor. If you want to prep this salad in advance, I'd stop here.
  5. Next, add the cucumber and fruit and give everything a good mix.
  6. Cut the mint leaves into very fine ribbons. Add these last and give everything just a gentle toss to avoid bruising the mint.
  7. Plate your salad however you wish. Garnish at the last minute with macadamia nuts so that they stay crunchy.

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