Mexican Corn Salad with Merguez Sausage for Lunchbox

A South American-inspired lunch with a modern twist! A colorful corn salad topped with grilled merguez and feta cheese, with a hint 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, 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 merguez in a pan or oven until well done.
    2. If using frozen corn, sauté it quickly in a pan.
    3. Combine corn, bell pepper, and onion in a large bowl.
    4. Add olive oil, the juice of one lime, cumin, and paprika.
    5. Slice merguez into rounds and add to the salad.
    6. Stir in chopped cilantro and mix gently.
    7. Divide the salad into 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 can be eaten chilled or at room temperature.
Merguez can be replaced by chorizo for a more Mexican flavor.
For a vegetarian version, replace the merguez with black beans.
The salad keeps for 2-3 days in the refrigerator.
Add avocado slices just before eating for extra creaminess.