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Grilled Corn Salad with Tomato (Salada com Milho e Tomate)

grilled corn salad with a lime wedge garnish

Corn is serious business in Brazil. As one of the world’s largest producers of this crop, Brazilians have exceptionally high standards when it comes to corn. Street vendors are even known to slice little squares into the husks of their offerings to allow customers to inspect the quality and color of the kernels before they buy. There are plenty of ways in which Brazilians eat their corn, from simply boiled and salted to sweet and savory confections, like corn pudding and pamonhas. Today, we are putting a Brazilian spin on a cookout food staple: grilled corn salad with tomatoes, avocado, peppers, and plenty of cheese.  

Best Corn for Grilled Corn Salad

The preferred corn for grilling is sweet corn. American grocery stores don’t give you a little window to examine your corn, but most will allow you to peel back the husk a bit or even discard it entirely right in the store. Look for bright green husks with cream colored silks. Kernels should be firm but plump, without obvious pits, wrinkles, or discoloration. Pale to golden yellow is acceptable for the color of corn for your grilled corn salad. 

In the US, Minnesota and Washington account for over half the country’s sweet corn production. However, most of this corn is used for processing (i.e. canning and freezing). Most of the sweet corn for sale in super markets comes from a few states, including Washington, Florida, Georgia, and California. That being said, all 50 states can and do grow sweet corn. Keep your eye out for any local varieties that catch your eye. (Some of the best corn we’ve ever tasted comes from Olathe, Colorado.)

Grilled Corn in Foil vs Husk vs Plain

There are various schools of thought when it comes to best grilling strategies for corn. When it comes to flavor, many feel strongly that grilling in the husk is the best way to go. The husk imparts an earthy, nutty flavor to the corn while allowing smoke from the grill to penetrate. The result is smoky, sweet, and juicy. 

You can grill corn in foil if you prefer a less smoky or charred flavor. It will still be delicious and retain plenty of moisture. Grilling corn without any covering is a little trickier. It imparts the most smoke flavor, but it is much easier to burn. When we grill corn without the husk or foil, we like to parboil it, dry it with paper towels, then season with olive oil and salt. All that’s left to do is a quick sear on each side over medium high on your grill for perfect charring and superb flavor. This is the method we will be using for our grilled corn salad. 

Seasoning for Grilled Corn Salad

You can season the corn for your grilled corn salad however you like. We find that just a little salt and pepper is all you need for a quality ear of corn. We will be adding more seasonings to dress our corn salad, so there really is no need to be too zealous when grilling the corn. That being said, feel free to jazz it up to suit your personal tastes. Garlic powder, paprika, red pepper, a dash of dill-you do you! 

Grilled Corn Salad Recipe


For the dressing:

1 clove of garlic, minced
Juice of three large limes
½ tsp lime zest (optional)
½ cup extra virgin olive oil
½ tsp salt (more to taste)

For the Salad:

Four large ears of sweet corn, dehusked
3 roma tomatoes, diced
1 large avocado, chopped
1 fresh jalapeno, sliced into thin rounds (remove ribs and seeds to make it less spicy)
½ cup fresh cilantro, chopped
½ cup crumbled feta cheese (can substitute cotija, if desired)


  1. Bring a large pot of salted water to a boil. Add your four ears of corn and parboil them for 3-4 minutes.
  2. While your corn boils, preheat your grill to medium high heat. Oil the grates with vegetable oil.
  3. Remove the corn from the boiling water and let it dry on a platter or pat it dry with paper towels.
  4. Coat each corn cob with olive oil and season all over with salt and freshly ground black pepper. 
  5. Place your corn cobs on the grill and cook each side for a couple minutes until you have a nice char. 
  6. Let the corn cool enough for you to handle it. Remove the kernels from the cobs by holding them upright and running a sharp knife down each side. 
  7. Transfer the kernels into a large bowl along with your chopped cilantro, avocado, jalapeno, and diced roma tomatoes. Also add in your feta or cotija cheese.
  8. Make the dressing: mix the minced garlic with the lime juice, olive oil, lime zest, salt, and black pepper to taste. 
  9. Drizzle the dressing all over your grilled corn salad mixture and toss to evenly coat the ingredients.
  10. Serve warm or chilled.

More Great Brazilian Recipes to Enjoy:

Cookout Food Brazilian Style

Family around grill for cookout

With warmer temperatures approaching, many of us are itching to get cookout season going. In the US, this typically means brats, burgers, hot dogs, and cold salads. But in Brazil, it’s a whole different ball game. If you’re looking for something new to try at your next barbecue, take a look at this list of unique and delicious cookout ideas. We’ve rounded up some of our very favorite recipes to elevate your cookout food to a new level. 

Unique Cookout Food Ideas from Brazil

Grilled Cheese Skewers

If you’re looking for a truly delicious and unique cookout food, consider grilled cheese.There is nothing simpler yet more decadent than a smokey, charred piece of gooey cheese on a stick. That’s exactly what these espetinhos de queijo are: thick pieces of paneer cheese, brushed with olive oil, seasoned with salt, and grilled on medium high heat for a few minutes on each side. Each slice is skewered with a pre-soaked bamboo stick for the perfect grab and go treat: crisp and smokey on the outside, and melty goodness on the inside. Get the full recipe for Brazilian grilled cheese skewers

Brazilian Potato Salad

Potato salad is a cookout food staple. Brazilian potato salad is similar to the American version, but somewhat lighter. It omits the boiled eggs, pickles, onions, and other ingredients in favor of a simple mixture of potatoes, mayonnaise, and sweet shredded carrots. Garnished with fresh parsley, it is a perfect accompaniment to any grilled meat. Get the full Brazilian potato salad recipe. 

Grilled Pineapple Slices

Another fun cookout food idea that couldn’t be simpler: grilled pineapple slices. Brushed with melted butter, brown sugar, and cinnamon, these slices are lightly charged over the grill until they form a delectable, caramelized crust. They taste amazing on their own, but we are sure no one would complain if they were served alongside a scoop of vanilla ice cream or as a garnish on a refreshing espanhola

Grilled Tomahawk Steak

If you’re looking to truly impress your guests, the ribeye is the king of cookout food. As one of the more expensive cuts of meat, it is essential that it is cooked correctly to get your money’s worth. Luckily, all it takes is a little simple seasoning and monitoring to achieve superb results. The most important steps include: bringing your tomahawks to room temperature, searing on high then moving to indirect heat, allowing the meat to rest for at least fifteen minutes, and slicing against the grain. Voila! Perfect, grilled tomahawk steak at home

Gourmet Brazilian Pasta Salad

Nothing says “cookout” like pasta salad. Brazilians call cold noodle salad “macarronese,” since it is traditionally made with macaroni. Our preferred recipe subs in fusilli for the macaroni to allow the flavorful bacon and dijon dressing to coat every nook and cranny. Add in fresh and surprising ingredients, like shredded carrots, fresh tomatoes, and sweet peas, and you have a gourmet Brazilian pasta salad

Feijoada with Farofa

Instead of the standard baked beans, try this Brazilian take: black beans slowly simmered in a flavorful broth with short ribs, bacon, and sausage. Topped with crispy farofa, feijoada is easily enjoyed as a main course or alongside your favorite cooked meat. 

Brazilian Lemonade

Actually a limeade, limonada suiça is sweet, tart, and refreshing. It is delicious chilled or blended with ice, and is also a fantastic mixer for something a little stronger (rum or cachaca, anyone?). 

Your Next Cookout: Delivered

The best cookout food starts with the best quality ingredients. Skip the supermarket and visit Texas de Brazil’s online Butcher Shop to get premium cuts of beef, lamb, pork, chicken, and more delivered right to your door. Purchase a la carte or a specially curated box and get ready to enjoy the ultimate at-home barbecue experience. 

Mother’s Day in Brazil

young girl gives roses to her mother for Mother's DayLike the US, Mother’s Day in Brazil is celebrated on the second Sunday of May. It is a day dedicated to honoring not just mothers, but also grandmothers, aunts, and any other mother-like figures deserving of recognition. While it is not an official holiday, Brazilians still consider Dia das Mães one of the most important celebrations, second only to Christmas

How Do Brazilians Celebrate Mother’s Day?

As a predominantly Catholic nation, many families will start the celebration by attending Mass together. The rest of Mother’s Day in Brazil typically involves good food and time spent together. It’s no secret that Brazilians love the outdoors, so activities like barbecues and picnics are very common. Flowers are also a traditional gesture: you’ll find familiar favorites, like roses, mixed with more exotic blossoms, like orchids and hibiscus. 

Of course, gift giving is also an important part of Mother’s Day in Brazil. In fact, this day ranks second for consumer spending in the Nation (after Christmas). Homemade gifts are also appreciated, especially from school-aged children, who are encouraged by their teachers to make something for the mamães. (Reverence for one’s mother is instilled at quite an early age in Brazil!)

In many Brazilian families, it is the mother who does most of the cooking. Brazilians want to give their mothers, grandmothers, and aunties a break from that on Mother’s Day. They do this by preparing the food themselves or taking their mothers out to a nice restaurant. 

Autumn in Brazil

Mother’s Day falls right in the middle of the Southern Hemisphere’s autumn. May, in particular, is considered one of the best times of year to visit Brazil.Temperatures are still warm, but not as oppressive as they are in the summertime. This means that Mother’s Day is an ideal time to hit the beach or go for a family hike. 

Mother’s Day Dining Ideas

Texas De Brazil will be opening early on Mother’s Day. Most locations will open at 11 am (California and New York at noon). Book your table today for a truly special Mother’s Day experience. We will be serving our traditional menu, which includes all-you-can-eat salad bar and succulent churrasco style meats carved table-side. It doesn’t get any more decadent than that! 

If Mom prefers to spend the day outdoors, why not treat her to an incredible barbecue? You can order our premium cuts of beef, chicken, pork, and lamb to be delivered right to your door. Don’t forget the Brazilian sausages, too! Order online today to get yours in time for Mother’s Day churrasco. 

Feijão Tropeiro

Brazilian Black Bean Stew with Collards and Sausage

Brazilian feijao tropeiro in white casserole dish

Feijao tropeiro is one of Brazil’s most popular dishes. A hearty stew of black beans, spicy sausage, and collard greens, it is something of a mixture between feijoada and caldo verde. Like American hash, feijao tropeiro has traditionally been a way to use up leftovers, making it a simple and economical dish. Of course, you don’t have to use leftovers. This stew is plenty delicious to warrant fresh ingredients as well!

Where Does Feijao Tropeiro Come From?

Feijao tropeiro is known in English as “cattleman’s stew.” This is because it originated among the tropeiro: cattle drivers of 17th century Brazil. Long months of travel necessitated foodstuffs that would not spoil: dried beans, cured meats, and cassava flour. The cattleman combined all three into a simple but satisfying dish that became known as feijao tropeiro (“feijao” means “beans”).

Today, feijao tropeiro incorporates fresh ingredients, like collards, and adds sausage and other meats. Contemporary Brazilians also like to put crispy pork rinds (“torresmos”) on top for added crunch and comfort.  

You can customize your feijao tropeiro with anything you like; but to remain authentic, you must start with the three traditional requirements: meat, beans, and cassava flour. 

Brazilian Sausage Substitute

Our feijao tropeiro recipe today calls for calabresa linguica sausage, a distinctly Brazilian cured meat that is both zesty and sweet. It can easily be purchased online through Texas de Brazil’s Butcher Shop; however, you can also use smoky kielbasa or chorizo. 

Where to Find Manioc Flour

Manioc flour is also known as cassava flour. It can be found in most specialty grocery stores, and even in some mainstream ones. If you cannot find cassava flour, you can substitute tapioca starch. Both are made from the yuca root, but manioc contains more fiber than tapioca starch. Keep this in mind, since it will contribute to the final texture of the feijao tropero. 

Dried vs Canned Beans for Cattleman’s Stew

Traditional Brazilian feijao tropeiro calls for dried pinto beans. Presumably, they have already been soaked and used in another dish, since the stew is usually made with leftovers. That being said, you can just as easily use canned pintos for convenience. Any foodie will tell you that the flavors will never be as good as with dried beans, but this is hash for cowboys-no time to get snobby. 

Feijão Tropeiro Recipe


1 lb pinto beans, soaked and cooked (or 1 can pinto beans)
1 lb Braziliain sausage, cut into ½” slices
½ lb bacon, diced
1 medium yellow onion, chopped
4 cloves of garlic, minced
8 oz cassava flour
1 large bunch of collard greens, cut chiffonade style
4 large eggs
1 tsp salt (more to taste)
Freshly ground black pepper
Extra virgin olive oil
One 4 oz packet of pork rinds/chicharrones 


  1. Heat a skillet over medium and fry the bacon until crispy. Remove it from the pan and strain it on a paper towel. 
  2. Discard the bacon fat and put a drizzle of olive oil in the same pan you used to cook the bacon. Brown the sausage for a minute or two and set it aside with the bacon.
  3. Add another drizzle of oil to the pan and saute the onions until they are fragrant and translucent (about 2 minutes). Add in your salt and pepper.
  4. Add in your garlic and pinto beans and cook for a few minutes more. 
  5. Stir in the sausage, bacon, and strips of collard greens. 
  6. Add the cassava flour a little bit at a time, until it is toasty and well-incorporated. 
  7. Reduce the heat to low and heat another skillet over medium heat.
  8. Add a drizzle of olive oil, and crack your eggs into the skillet. Fry them sunny side up, then put them on top of the feijao tropeiro mixture. 
  9. Serve immediately garnished with the crispy pork rinds and some fresh parsley or cilantro. A little hot sauce wouldn’t go amiss, either. 

More Great Brazilian Recipes to Try:

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