Crunchy Mexicorn Salad Food

GRILLED MEXICAN STREET CORN SALAD

Steps:

• Preheat the grill with all burners on high. Once preheated, adjust the temperature to medium high for direct grilling.
• Soak all 6 ears of corn in water to cover for 10 minutes. Remove the corn from the water and pat dry with paper towels. Brush the shucked corn on all sides with the olive oil and leave the other corn in the husk.
• Grill all the corn, turning occasionally, until the shucked corn is well browned and charred in places and the husks of the unshucked corn are dried out and charred in places, about 10 minutes.
• Remove all the corn from the grill and let rest until easy to handle, about 5 minutes. When you can handle the corn comfortably, shuck the unshucked cobs. Then, stand a cob on its flat end on a cutting board. Holding the cob steady, take a sharp knife and carefully cut the kernels off, sliding the knife down the cob from top to bottom. Rotate the cob, cutting off a section at a time. I usually do 5 turns per cob. Repeat with the remaining corn. Discard the cobs, transfer the kernels to a bowl, and mix with the melted butter.
• In a separate bowl, stir the mayonnaise, minced cilantro, lime zest and juice, garlic, chile powder, and a pinch of salt and pepper together until well mixed. Stir in the cheese and toss the buttered corn with the dressing. Taste and adjust the seasonings. Garnish with a little more grated cheese.
• Serve warm or cold; either way, reserve topping with the bacon crumbles until just before serving, or they will get limp. Garnish with the cilantro sprig and the lime wedges, if desired.

CRUNCHY MEXICORN SALAD

Steps:

• In large bowl, combine cucumbers, 3 green onions, beans, corn, olives and salsa; toss to mix.
• Arrange about 1/2 to 2/3 cup corn chips on each individual serving plate.
• Top each with about 1 1/4 cups cucumber mixture.
• Top each salad with sour cream and additional sliced green onions. Serve immediately.

YUMMY CRUNCHY CORN SALAD WITH CHILI CHEESE FRITOS

Steps:

• Mix everything together, except the fritos and put in a bowl and allow to get really cold in the fridge. When ready to serve, spoon out in bowls and add a handful of fritos in each bowl. Enjoy!

MEXICAN CORN SALAD

Steps:

• In a large bowl combine the corn, bell pepper, jalapeño, red onion, and cilantro.
• In a small bowl combine the mayonnaise, chili powder, paprika, and juice of one lime. Add to the bowl and combine the ingredients.
• Garnish with additional cilantro and cotija cheese if desired.

MEXICAN-STYLE CORN SALAD

Steps:

• Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.

MEXICORN SALAD

Steps:

• Mix all ingredients except Fritos.
• Add just enough mayo to hold mixture.
• Cover and chill 2-4 hours.
• Before serving, toss crushed Fritos into mixture.
• I have ate this without the fritos and I think it is just as good.

MEXICORN SALAD

Steps:

• Combine Mexicorn, green pepper, celery, onion, cucumber and tomato in bowl, mixing lightly.
• Add salad dressing and garlic salt, tossing gently.
• Refrigerate overnight.

PAULA DEEN'S CORN SALAD

Steps:

• Mix first 5 ingredients and chill. Stir in corn chips just before serving.

MEXICAN CORN SALAD

Steps:

• Combine all ingredients in a bowl and toss well.
• Cover and chill approximately 8 hours.
• Stir well before serving.

MEXICORN

Steps:

• Melt butter in skillet.
• Saute onion, bell pepper, banana peppers and garlic until soft.
• Add corn to skillet and cook over medium heat for 10 mins, scraping up any brown caramelised corn as it cooks.
• season with salt and pepper.