Mexican Corn Salad with Merguez for the Lunch Box

A lunch with reimagined South American flavours! A colourful corn salad topped with grilled merguez and feta cheese, with a touch of lime for freshness.

 

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15 min
4
10 min

  • Ingredients

    • 3 cups corn (fresh, frozen or canned)
    • 8 merguez sausages
    • 1 red bell pepper, finely diced
    • ½ red onion, finely chopped
    • ½ cup fresh cilantro, chopped
    • ½ cup crumbled feta cheese
    • 2 limes
    • 2 tbsp olive oil
    • 1 tsp ground cumin
    • 1 tsp paprika
    • Salt and pepper to taste

  • Preparation

    1. Cook the merguez in a skillet or in the oven until well done.
    2. If you're using frozen corn, quickly sauté it in a skillet.
    3. Mix the corn, pepper and onion in a large bowl.
    4. Add the olive oil, the juice of one lime, the cumin and the paprika.
    5. Slice the merguez into rounds and add to the salad.
    6. Stir in the chopped cilantro and mix gently.
    7. Divide the salad among airtight containers.
    8. Sprinkle crumbled feta cheese on top.
    9. Add a lime wedge to each container.

For the adventurers

Notes and tips

This salad is good cold or at room temperature.
The merguez can be replaced with chorizo for a more Mexican flavour.
For a vegetarian version, replace the merguez with black beans.
The salad keeps for 2 to 3 days in the refrigerator.
Add avocado slices just before eating for extra creaminess.