Recipe: Lyle’s Sweet Corn Salad


  • 4 ears of Fresh sweet corn, shucked and kernels cut off the cob
  • ¼ cup of Corn or olive oil + drizzle of olive oil
  • 1 TBSP of Butter
  • 2 each Cloves, fresh garlic, minced
  • 3 each Roma or Early Girl Tomatoes
  • To taste Sea salt and fresh ground black pepper
  • 1 bunch of Fresh Epazote or Cilantro (both easy to find at Mexican markets)
  • 1/3 cup of Mayonnaise (we love Hellman’s mayo)
  • 1 to 2 each Limes, juiced
  • 1 1/2 TBSP of Chili powder – medium heat
  • 1/3 cup of Roasted green chilies (buy frozen roasted green chilies or roast your own), chopped


  1. Preheat oven to 400 degrees.
  2. Use your sharpest knife to remove corn kernels from cob taking care to remove as much of whole kernel as possible.
  3. Melt oil and butter in a saute’ pan; toss in garlic to saute’ for 30 seconds; add kernels and saute’ until cooked but slightly al dente’; set aside at room temperature.
  4. Slice tomatoes in half vertically; place on a roasting pan; drizzle with olive oil all over tomato halves; generously salt & pepper; roast for approximately one hour until tomatoes begin to look like a sun dried tomato. Remove from heat and cut into vertical ½ -inch wide slices.
  5. Coarsely chop the epazote or cilantro leaves. Note: epazote can be an acquired taste because it has a strong, musky flavor, but it can also be absolutely delicious.
  6. Whisk the corn or olive oil, mayonnaise, fresh lime and chili powder together in a mixing bowl. Adjust flavor to more lime, more mayo, more chili powder as your taste buds see fit.
  7. Combine corn kernels, roasted tomatoes, chilies and epazote or cilantro in a large bowl and toss with the Lime Mayo dressing. Salt and pepper to taste.
  8. Garnish with cilantro or epazote leaves.