Jamie Oliver Mexican Salad

There’s something about grilled corn. Charred just enough that it smells a little smoky, a little sweet. That smell takes me straight to summer. And this salad—Jamie Oliver Mexican Salad—it’s basically summer in a bowl. There’s avocado, creamy and cool against the heat of chili. The sharp pop of red onion. Lime that cuts through everything. I wasn’t expecting it to feel this alive on the plate. Anyway. I made it on a Sunday afternoon, music low, windows open. It’s that kind of dish. (inspired by Jamie Oliver)

Ingredients Needed

• 4 ears fresh corn
• 1 small red onion, finely chopped
• 2 ripe avocados, diced (but not too neatly)
• 1 red chili, deseeded, finely chopped (don’t rub your eyes, trust me)
• A small handful cilantro, roughly chopped
• Juice from 1 lime (maybe more—go with your gut)
• A good drizzle of extra virgin olive oil
• Pinch of salt
• Crack of black pepper
• Optional, but recommended: a few crumbles of feta or cotija cheese

How I Made Jamie Oliver Mexican Salad

1. Started with the corn. Shucked it, then tossed it on the grill. No oil, just heat. Let it blister and pop, turning when I remembered. Ten minutes, maybe. Then left it to cool while I got everything else going.
2. Grabbed a big bowl. Threw in diced avocado (still just a bit firm—don’t use mushy ones), red onion, chili, cilantro. It looked like a fiesta already.
3. For the dressing, I just whisked together lime juice and olive oil in a mug. Threw in salt, pepper. Gave it a taste—needed more lime. Always taste.
4. Once the corn cooled, I sliced it off the cob. Some kernels flew across the counter. Worth it. Into the bowl it all went. Poured the dressing over, gave it a gentle toss. The kind where you’re trying not to smash the avocado.
5. Just before serving, added some feta. Not traditional, maybe. But it hits that salty-sour spot.

Why I Love This Recipe

It was for no reason, really. Just a Sunday. No guests. I had a lime that needed using, and corn from the farmer’s market. But then it all came together, and it was like—wow. This. This is what food is supposed to do. Make you stop mid-bite.

Recipe Tips

• Heat the grill properly. Not warm. HOT. That’s how you get flavor.
• Don’t cut the avocado early. It’ll brown and ruin the vibe.
• Add more lime than you think. Lime is life.
• Chop small, but not obsessive. You’re not making salsa.
• Cheese is optional, but… don’t skip it.

How To Store This Jamie Oliver Quinoa Salad

• At Room Temp: Honestly, Eat it right away. It goes weird if it sits out too long. Avocado starts to sulk.
• In the Fridge: Toss it into a container, seal it up tight. Should be good for a day. Two, if you didn’t add dressing yet.
• In the Freezer: Please don’t. Avocado turns into sad, gray mush.
• Reheating: Don’t. Just don’t. This one’s for the cold crew.

Let’s Answer a Few Questions! (FAQs)

Can I use frozen corn?
Yeah, it works. Thaw it, pat it dry, get it in a hot pan if you’re grill-less. Still good.

What if I hate cilantro?
You’re not alone. Try flat-leaf parsley. Or just skip it. Nothing collapses.

How do I make it spicier?
Easy. Leave the seeds in. Or throw in a second chili. Or a dash of hot sauce—go wild.

Can I prep this ahead?
Sort of. Do the corn, onions, chili. But wait on the avocado and dressing ‘til just before.

What about leftover dressing?
Keep it. Lid on. Fridge. Use it on roasted veg or drizzle on tacos. Shake it up first.

Nutrition Facts

• Calories: 225-ish
• Carbs: 21g
• Protein: 7g
• Fat: 14g
• Sugar: 1g
• Fibre: 1g
• Sodium: 345mg

Try More Recipes:

• Jamie Oliver Egg Salad
• Jamie Oliver Tuna Pasta Salad
• Jamie Oliver Quinoa Salad