California Fig Mexican Street Corn Salad

Servings: 4

Prep Time
Cook Time
Total Time
By Robert Del Grande


  • 4 tablespoons unsalted butter
  • 2 garlic cloves, chopped
  • ½ cup chopped white onion
  • 1 ounce California Dried Figs, chopped, about 2 figs
  • 3 cups fresh or frozen corn kernels (about 4 ears fresh corn)
  • 1 tablespoon chipotle chile puree from canned chipotles in adobo
  • 2 teaspoons fresh lime juice
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • 2 ounces feta cheese or Mexican cotija, crumbled
  • ½ cup chopped fresh cilantro
  • ¼ cup mayonnaise
  • Extra cheese and lime wedges for serving


  1. Melt the butter in a large, deep skillet over medium-high heat.  Add the garlic, white onion, and chopped figs.  Sauté until lightly caramelized, 2 to 3 minutes.  Add the corn and continue to slowly sauté while constantly stirring, 5 to 7 minutes. The corn must be well roasted in the pan, to the point where the corn sometimes pops.  Add the chipotle chile and briefly sauté.


  2. Transfer the corn to a bowl and let cool to room temperature.  Add the remaining ingredients and stir.

  3. Garnish the top with a little extra crumbled cheese.  Serve with lime wedges.


  • To serve this recipe warm, we suggest transferring the hot corn to a serving platter.  Mix the lime juice, salt, pepper, cheese, cilantro, and mayonnaise in a bowl and serve on the side.