Mojito Corn Salad


(Note: this post was originally published on August 11, 2019  and the photos were updated on September 13, 2020. The date above reflects migration to the new platform.)

A Cocktail Becomes a Salad???

Everyone loves a mojito during the summer, right? Zippy lime juice and fresh mint are an iconic flavor combination. But why should we just confine those iconic flavors to a cocktail?? Enter the mojito salad.

This salad features all of late 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. It has been a go-to on our deck and on our picnic blanket for years, and I hope it will be for you too!

This salad has a very specific origin. It was July 4th, 2019, which was a VERY hot day. We decided to go for a picnic and swim at the lake, and I figured mojitos would be the right sort of cocktail to bring along for a hot summer evening. On a whim made a salad with the same flavors. Mojitos and Mojito Salad was probably the best beach picnic ever! We've never looked back.

All That Mojito Flavor!

The flavors of this salad are so bright and vibrant. 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 mojito. I love to add a dash of white rum to the dressing to reinforce the mojito theme!

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!).

MacNuts are my favorite nut (which is really saying something because I live for nuts). I especially adore the macadamias from Mauna Loa, who just happens to be the first-ever brand that supported The Rogue Brussel Sprout. Since then, I've developed so many fun sweet and savory recipes for using these amazing, buttery nuts. I use their Dry Roasted Chopped Macadamias here since they're the perfect size to act as a salad topping. The combination of the buttery nuts and the bright lime dressing is magical!

Make it Work for YOU

This salad is super-flexible, which is one of the reasons why I keep coming back to it summer after summer.

Ingredient-wise, you can easily switch things up (and if you do, please leave a comment below so that other people can see your great ideas!). 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 hummus. 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. You could also add a bit of cumin or a few drops of hot sauce if you'd prefer a more complex flavor profile.

One of the best things about this salad is that it comes together so quickly. You can 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!

Take this one on a picnic! All of the ingredients are pretty robust and can sit in a container for a couple hours and/or bounce around in a backpack for a while.

Let's Talk Ingredients

Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.

  • 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.
  • Sugar snap peas
  • Cucumbers. I love baby Persian cukes, but one regular-sized one will work fine instead.
  • Fresh blueberries
  • Peaches. 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.
  • Fresh mint leaves. An absolute must for a mojito-inspired salad!
  • Macadamia nuts. My greatest love! I always use Mauna Loa. I'm not sure any other nut would make as much sense here, since I really love the tropical vibe of this salad.
  • Lime juice. Fresh-squeezed ALWAYS!
  • Honey. Or sub agave for a completely plant-based version.
  • 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 since it's most neutral in flavor.

Closing Thoughts

Isn't this a fun one?? It's so summery, quick to make, totally versatile, super colorful, and loaded with seasonal produce. It's pretty much everything I want in a summer salad. Actually, I'm going to guess that this salad (and variations thereof) might be one of the most frequently made dishes in our house. We just can't get enough of it!

Clearly I'm having way too much fun making classic cocktails into salads (which, let's be honest, is such a Lee thing to do). Earlier this summer I shared my Mint Julep Quinoa Salad, which you'll definitely want to check out too.

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

Share It!

It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.

Suggested Pairings

Watermelon Mint Gimlet

Fruit Salsa Guide

Blistered Shishito Pepper Salad

Watermelon Nachos with Avocado Sauce

Boozy Nicecream Guide (see the Blueberry Mojito flavor in particular!)

Disclosure: Mauna Loa is a long-term partner and I receive free product. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.

Mojito Corn Salad

This fresh, summery salad has been a go-to on our deck for years. It's loaded with seasonal produce and an unexpected Mojito-inspired dressing for an unforgettable flavor combination. Bonus points for serving it alongside some mojitos!



For the Salad

  • 4 corn cobs
  • 2 c sugar snap peas
  • Several miniature cucumbers
  • 1 c fresh blueberries
  • 1 ripe peach
  • 20-30 mint leaves
  • Big handful of roasted macadamia nuts

For the Dressing

  • Juice of a lime
  • 1-2 tbsp honey
  • Generous salt and black pepper
  • Optional dash of white rum


  1. Grill the corn cobs, then let them cool completely so that it doesn't wilt the other ingredients.
  2. Meanwhile, prep the other ingredients. Trim the ends off the sugar snap peas, then cut the peas, cucumbers, and peach into bite-sized 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. Let them sit in the dressing for five minutes to absorb the flavor.
  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. Put your salad on a serving platter or in a serving bowl, then top it with macadamia nuts.

Leave a Comment

Please Share Your Thoughts!

Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.

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September 20, 2020
This is a perfect summer dinner when the garden is flourishing. The salty macadamias set off the sweet fruit and the deep flavor of roasted corn. Excellent!