We love Mexican corn salad, but removing corn from the cob can be a hassle, so we reinvented this salad using yellow split peas! The yellow split peas cook in 15-20 minutes with no shucking required to make this delicious recipe dupe. Another perk to using yellow split peas over corn is that with yellow split peas this salad becomes protein packed. It's great for lunch all its own!
This recipe is great for Summer, it only uses a few ingredients and they are pantry/fridge staples. So in a quick twenty minutes you can have a quick, easy and delicious salad.
The yellow peas have an earthy, nutty, and buttery flavor. They are milder and more subtle than green split peas. Yellow split peas are the best variety to use when you don't want an intense pea flavor in whatever you are cooking.
Blog posts Mexican Street "Corn" Salad
This recipe screams Summer! Quick, easy and packed with protein.
2 ½ cups dried yellow split peas
2 garlic cloves, minced
½ tsp salt
½ tsp pepper
¼ cup mayonnaise
¼ sour cream
½ cup parmesan cheese, grated
5 jalapeños, chopped (remove seeds to reduce spice)
½ red onion diced
2 limes, juiced
cilantro for garnish
Bring 3 cups of water to a boil, add yellow split peas cook for 15-20 minutes or until al dente. Drain.
While peas are cooking combine remaining ingredients in a bow and stir to combine.
Once the peas have been cooked and drained, while warm add the ingredients to the dressing. Stir to combine.
Serve warm, topped with cilantro.