Servings
Font
Back
Chayote and Grilled Corn Salad
4.9 from 141 votes

Chayote and Grilled Corn Salad

This Chayote and Grilled Corn Salad blends tender, slightly smoky corn kernels with diced chayote that absorbs a tangy red wine vinaigrette. The salad features fresh aromatic parsley, oregano, and garlic flavors combined with red onion and diced red bell pepper to provide a bright and crunchy texture. It is both refreshing and lightly dressed, suited as a side for warm-weather meals or grilled dishes.

Prep Time
1 hr 30 mins
Cook Time
35 mins
Total Time
2 hrs 5 mins
Servings: 6 servings
Course: Salad
Cuisine: American

Ingredients

  • 1 chayote
  • 1 corn on the cob
  • 1 red onion medium size, cut in the same size as the corn kernels
  • 2 cloves garlic
  • 1 red bell pepper deseeded, finely diced
  • 30 milliliters red wine vinegar
  • 90 milliliters olive oil extra virgin
  • 10 grams Italian parsley
  • 1/4 teaspoon oregano dried
  • black pepper from the mill
  • sea salt flakes

Instructions

    Cup of Yum
  1. Combine the dried oregano, chopped parsley and garlic, some sea salt, freshly ground pepper with the red wine vinegar and slowly incorporate the olive oil into it.
  2. Bring a large pan with water a generous knob of butter and a little sugar to boil and simmer the corn on the cob in it until soft and tender. Remove and set aside to cool.
  3. Brush the corn with vegetable oil and brown well over an open flame BBQ, under a broiler or on a griddle plate until well colored.
  4. Remove the kernel off the cob and season well with black pepper from the mill and sea salt.
  5. Use the same water from the corn and boil the chayote with the skin in it until tender.
  6. Remove the chayote from the boiling water, and set aside. Let cool somewhat and peel while still warm. Cut the chayote into quarters, remove the seed and inner long membranes and cut the flesh into medium small dice and marinate with some of the red wine vinaigrette while still warm. Let stand and absorb the flavors for at least 20 minutes.
  7. Mix the corn and chayote with the ball pepper and diced red onions and marinate well with the prepared vinaigrette. Season well and let marinate in the refrigerator for at least one more hour.
  8. Adjust seasoning again just before serving.

Notes