Chopped Mexican Salad With Roasted Peppers Corn Tomatoes And Food

FIESTA ROASTED CORN SALAD

Fiesta Roasted Corn Salad image

Enjoy the smoky, slightly spicy, creamy goodness of this Mexican corn salad inspired by roasted corn -- it's the perfect southwestern side dish for grill outs, picnics, pot lucks and other summer entertaining. A real crowd pleaser.

Provided by frogifer

Time 45m

Number Of Ingredients 14

Ingredients

8 cups corn kernels (sheared from about 6 ears of corn or use a 40-oz. bag thawed frozen corn.)
2 cups diced and seeded Roma tomatoes
1 cup green onions (whites and greens chopped (about 6 green onions))
1 cup diced red onion (about 1 medium)
1/2 cup chopped cilantro leaves
½ to 1 jalapeno (seeded and minced)
8 ounces Queso Fresco Mexican cheese (finely crumbed)
1/3 cup lime juice
3 ounces plain Greek yogurt
2 tablespoons mayonnaise
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground pepper
½ teaspoon salt

Steps:

Preheat oven to 425 F degrees. Line two baking sheets with foil.
Divide corn among two baking sheets and spread out into single layer. Roast in oven for approximately 25 minutes, stirring up halfway through.
Remove corn from oven and let cool.
In large bowl, stir together roasted corn, chopped tomato, green onion, red onion, cilantro, jalapeno and cheese. Set aside.
In small bowl, add lime juice, yogurt, mayonnaise, paprika, cumin, salt and pepper. Whisk to combine into a creamy consistency.
Pour dressing over salad, stir to coat evenly. May be made ahead, stored in airtight container overnight, and served the next day.

10 MEXICAN SALADS TO BRIGHTEN YOUR TABLE

10 Mexican Salads To Brighten Your Table image

Each one of these Mexican salad recipes is better than the last! From shrimp to quesadilla to taco, you'll love these salads with a kick!

Provided by insanelygood

Categories Recipe Roundup

Number Of Ingredients 10

Ingredients

Mexican Chopped Salad
Mexican Shrimp Salad
Mexican Street Corn Salad with Avocado
Chicken Quesadilla Salad
Cucumber Tomato Salad
Taco Salad
Mexican Fruit Salad
Black Bean Salad
Tomato and Tomatillo Salad
Ensalada Navideña

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a Mexican salad in 30 minutes or less!

Nutrition Facts :

ROASTED CORN SALAD

Roasted Corn Salad image

Fresh Roasted Corn Salad is packed with sweet corns, cucumber, tomato, onion and tossed in a lemony dressing. Charred corn ads a lot of flavour to the salad. This quick salad is a perfect side dish in summer BBQs or for potlucks.

Provided by Subhasmita

Categories Salad Side Dish

Number Of Ingredients 12

Ingredients

4 cobs Fresh Corn
1 cup Chopped Cucumber
1 cup Halved Cherry Tomatoes
1/2 cup Chopped Onion
1/2 cup Chopped Fresh Coriander
1 Avocado
1/4 cup Olive Oil
2 tablespoon Fresh Lemon Juice
1/2 teaspoon Garlic Powder
1/2 teaspoon Roasted Cumin Powder
1/2 teaspoon Smoked Paprika
salt and pepper to taste

Steps:

Start with roasting corn kernel. Heat a castiron skillet until smoking hot. Add 1 tablespoon of oil. Season with a pinch of salt and pepper.
Roast the corn kernels for about 5-6 minutes, stirring in between, until the corn looks charred and smells really good.
Keep the corn aside and let it cool completely before adding other vegetables.
Mix well all the ingredients for the dressing and keep aside.
For making the salad, in a salad bowl add cooled Roasted Corn, chopped Cucumber, halved cherry tomatoes, onion, avocado and fresh Coriander.
Drizzle desired amount of dressing and toss everything well.

Nutrition Facts : ServingSize 1 g, Calories 134 kcal, Carbohydrate 12 g, Protein 2 g, Fat 10 g, SaturatedFat 1 g, Sodium 12 mg, Fiber 2 g, Sugar 4 g

CHOPPED MEXICAN SALAD WITH ROASTED PEPPERS, CORN, TOMATOES, AND

Chopped Mexican Salad With Roasted Peppers, Corn, Tomatoes, And image

This is a great chopped salad recipe that appeared in the July '06 edition of Fine Cooking. The only change I've made is cutting the corn off the cob and pan roasting the kernels in a nonstick pan coated with cooking spray, rather than roasting the corn and then slicing them off the cob. It's very healthy, colorful, refreshing, and fun! Try this with Grilled Lime Shrimp #43737.

Provided by dmcpherr

Categories Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

2 large orange bell peppers or 2 large red bell peppers
2 ears corn
1 tablespoon extra virgin olive oil
kosher salt
fresh ground black pepper
1 garlic clove
kosher salt
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
2 teaspoons shallots, finely chopped
2 tablespoons honey, more to taste
3/4 teaspoon cumin seed, toasted and finely ground
1/4 cup extra virgin olive oil
fresh ground black pepper
2 large tomatoes, cored, seeded, cut into 1/4-inch dice (firm-ripe)
1 small jicama, peeled, cut into 1/4-inch dice
1 (15 ounce) can black beans
1/4 cup fresh cilantro, coarsely chopped

Steps:

Preheat oven to 425-degrees. Line baking sheet with foil. Drizzle 1 tablespoon oil over peppers and corn, rubbing in to vegetables. Sprinkle with salt and pepper. Roast peppers about 20 minutes. Turn corn occasionally throughout cooking time. After roasting cut corn off cob and scrape skin off peppers. Dice peppers.
To make dressing, mince garlic and combine with salt to make a paste. Whisk with ingredients (lime juice through cumin). Slowly add oil, season with salt and pepper to taste.
To assemble salad, artfully arrange corn, peppers, tomatoes, jicama, avocado, and black beans in stripes or piles on medium to large platter. Sprinkle with cilantro. The salad dressing may be drizzled onto salad before serving or you may serve separately, allowing each guest to top their salad with the dressing individually.

ROASTED CORN AND PEPPER SALAD

Roasted Corn and Pepper Salad image

Make and share this Roasted Corn and Pepper Salad recipe from Food.com.

Provided by carolinafan

Categories Corn

Time 25m

Yield 5 serving(s)

Number Of Ingredients 9

Ingredients

2 (13 ounce) cans white shoepeg corn, drained
3/4 cup chopped red bell pepper
2 tablespoons olive oil
3 tablespoons chopped green onions
1 1/2 teaspoons sugar
1 -1 1/2 teaspoon cumin
1/2 teaspoon salt
1 -2 tablespoon lime juice
2 tablespoons chopped fresh cilantro

Steps:

In medium bowl, combine corn, bell pepper and oil; toss to coat. Spread in ungreased 15 x 10 x 1 inch baking pan or on cookie sheet.
Broil 4 to 6 inches from heat for 9 to 14 minutes or until corn is light golden brown, stirring once or twice.
Place corn mixture in same bowl. Add onions, sugar, cumin, salt and lime juice; mix well.
Sprinkle with cilantro. Serve immediately.

Nutrition Facts : Calories 191.8, Fat 6.7, SaturatedFat 0.9, Sodium 239.1, Carbohydrate 34, Fiber 4.2, Sugar 2.4, Protein 4.8

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