Blackened Corn Salad Food
BLACKENED CORN SALAD
I found this in Sam the Cooking Guys's cookbook called 'just a bunch of recipes'. I needed to use up a bounty of corn purchased at a farm stand. I tweaked it to our tastes, of course. The original recipe called for 1/2 to 1 tsp. of cayenne pepper (way too much for my husband's taste)_so I used 1/4 tsp. The original called for the juice of 1 lime, which I would have been happy to use but, I lacked a lime so I used 2 T. of bottled lime juice. Also, the original called for crumbled goat cheese but I used what I had on hand....a Mexican (Cacique) Cotija Queso Seca cheese that crumbles. I think you could use any crumbly type cheese but I would stay away from really strong flavored ones, such as blue or roquefort. The Cacique was perfect for our tastes, just right! I'm posting the recipe with my changes. Oh, also, if you don't like cilantro, please don't try this recipe because, in my taste buds, the fresh cilantro really makes this dish. This is a wonderful, colorful side dish. My daughter said it looked like the Mexican flag!
Provided by Hey Jude
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your grill to medium (gas grill).
- Brush the corn with some of the olive oil (reserve the rest) and roast on the grill until softened and nicely browned and charred in spots, about 30 minutes. Remove and let cool.
- Cut the kernels off the cob into a medium-sized bowl.
- Add all remaining ingredients, including the remaining olive oil, mix well and serve.
Nutrition Facts : Calories 335, Fat 20.2, SaturatedFat 7.5, Cholesterol 22.4, Sodium 385.9, Carbohydrate 34.1, Fiber 4.1, Sugar 6.3, Protein 10.5
MEXICAN BLACKENED CORN
This corn dish is perfect as a side, used as a topping on a taco, mixed into a salad, with quinoa, or even served cold. I first discovered a similar dish at the Amigo Room inside The Ace Hotel in Palm Springs, CA. This was a staple of my diet in California and since I've moved to New York, I set out to perfect their recipe and put my own spin on it. This is my version, I hope you enjoy it!
Provided by CaliforniCajun
Categories Side Dish Vegetables Corn
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, chop the bacon.
- Place the kernels of corn into a large skillet over high heat, and sprinkle the cumin, sea salt, and cayenne pepper over the corn. Turn the corn gently over with a spatula as it cooks, then stir in the onion, red bell pepper, and garlic. Stir the corn mixture every few minutes, until it begins to stick in the pan. Pour the beer into the pan to help unstick the corn, stir, and cook until the corn is dark with very dark spots, and the onion and red bell pepper are soft, about 20 minutes. Remove from heat, and sprinkle with chopped bacon, cotija cheese, and cilantro.
Nutrition Facts : Calories 178.7 calories, Carbohydrate 21.3 g, Cholesterol 18.6 mg, Fat 7.5 g, Fiber 3.1 g, Protein 8.6 g, SaturatedFat 3 g, Sodium 428.9 mg, Sugar 4.1 g
BLACK BEAN AND CORN SALAD II
This salad is very colorful and includes a very tasty lime dressing.
Provided by Jen
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
- In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 35.1 g, Fat 24.5 g, Fiber 12.2 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 829.7 mg, Sugar 4.1 g
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