Fiesta Roasted Corn Salad Food

ROASTED CORN SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Cut the kernels off the corn cobs using a sharp knife. Toss with 1 tablespoon of the oil and a generous pinch of salt and pepper. Spread out on to a baking sheet and roast, stirring occasionally, until lightly browned, about 30 minutes.
• Whisk the vinegar and mustard together in a large bowl. While whisking, slowing drizzle in the remaining 1/4 cup oil and with season with salt and pepper. Add the roasted corn, tomatoes, basil, scallions and beans and toss well.

FIESTA CORN SALAD

Steps:

• Combine all ingredients. Chill several hours before serving.

CORN SALAD

Steps:

• For the corn: Prepare a grill for medium-high heat.
• Brush the corn with olive oil and sprinkle with salt and pepper. Grill until cooked and browned, about 10 minutes. Set aside to cool.
• For the salad: Add the tomatoes, onions, pepper and jalapeno to a bowl. Pour over the olive oil and lime juice, sprinkle with a pinch salt and pepper and toss.
• Cut the corn off the cobs, leaving some in shards, then toss gently with the salad, keeping the shards intact. Sprinkle over the cilantro leaves and gently mix in.

FIESTA CORN CHIP SALAD

Steps:

• In a large bowl, combine the corn, cheese, red pepper, mayonnaise, salt and pepper. Chill until serving. Just before serving, stir in corn chips. If desired, sprinkle with cilantro.

EDDIE'S FAVORITE FIESTA CORN

Steps:

• In a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add corn, red pepper and yellow pepper to drippings; cook and stir over medium-high heat 5-6 minutes or until tender. Stir in remaining ingredients until blended; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until thickened.

FIESTA MEXICAN CORN SALAD

Steps:

• In a large bowl, combine the corn, tomatoes and olives. In a small bowl, combine the seasoning mix, oil, vinegar and water; pour over corn mixture and toss to coat. Chill several hours before serving.

FIESTA CUCUMBER-CORN SALAD

Steps:

• Toss together all ingredients in a glass bowl.
• Cover and chill at least half an hour before serving (I like it to sit in the refrigerator overnight, stirring occasionally.).

FRESH CORN SALAD

Steps:

• In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
• Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

FIESTA SALAD

Steps:

• Mix all together in a large bowl.
• Let set at room temp for a few hours for flavors to blend.

FIESTA CORN SALAD

Steps:

• Combine all ingredients.
• Chill several hours before serving.

FIESTA CORN

Steps:

• Cook the corn according to package directions.
• In a nonstick skillet sprayed with nonstick cooking spray; melt the margarine.
• Add the onion and bell peppers.
• Saute gently, do not let the onion brown.
• Drain the corn and return it to the sauce pan.
• Add the onions and peppers to the corn.
• Add the chilies; and warm through.
• Sprinkle with Smoky Paprika and serve.
• Serve.