Mexicali Corn Salad Food

GRILLED MEXICAN STREET CORN SALAD

Steps:

• Preheat a grill to high heat. Oil the grates well.
• Put the corn, scallions, jalapenos and bell pepper directly on the grates. Grill, turning, until charred on all sides, 2 to 3 minutes for the scallions, 5 to 8 minutes for the peppers and 8 to 10 minutes for the corn; set aside to cool.
• In a medium bowl, add the sour cream, mayo, chipotle chili powder, lime zest and juice and garlic and mix to combine.
• Slice the corn kernels from the cobs. Remove the ribs and seeds from the red pepper and cut into small dice. Chop the scallions and dice the jalapenos (seeds and ribs removed to taste). Put the corn, red pepper, jalapenos, scallions and beans in the bowl with the dressing and mix to combine while the veggies are still slightly warm. Sprinkle the Pecorino-Romano over the salad. Season with salt and pepper and add a dash of hot sauce if desired. Top with the cilantro and crispy bacon and serve immediately slightly warm, or refrigerate until ready to serve.

GRILLED MEXICAN STREET CORN SALAD

Steps:

• Heat a grill pan to medium-high heat.
• Combine the mayonnaise, chili powder, garlic powder, salt and cumin in a large bowl. Brush the corn with the mayonnaise mixture. Place the corn on the hot grill pan and grill, turning occasionally, until all sides are softened and slightly charred, 10 to 12 minutes. Remove to a plate and let cool slightly.
• Use a sharp knife to cut the corn off the cobs; transfer the kernels to the bowl with the remaining spiced mayonnaise. Add the cheese, cilantro, green onions, lime juice and hot sauce to the bowl. Toss until everything is coated and combined. Serve warm or at room temperature.

MEXICAN CORN SALAD

Steps:

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

BOBBY FLAY MEXICALI CORN WITH LIME BUTTER

Steps:

• whisk together butter, lime zest, lime juice,honey, 1tsp salt in a small bowl. place in fridge until firm, approx 15 minutes or for up to 1 day.
• heat oil in large saute pan over high heat until it begins to shimmer. add onion, jalapeno, and bell pepper, cook until soft, 4-5 minutes. add garlic and cook for 30 seconds. stir in corn and cook until just heated thru, 2-3minutes.
• add butter and stir until it just begins to melt and coats the mixture/. remove from heat, season with salt and pepper and add cilantro.

MEXICALI CORN SALAD

Steps:

• Blend dressing ingredients together in a bowl.
• In a larger bowl, mix together all the vegetables.
• Pour dressing over top of vegetables and mix.

MEXICAN CORN SALAD

Steps:

• In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.
• Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.

MEXICALI BLACK BEAN AND CORN SALAD

Steps:

• In a serving dish, mix all ingredients and serve.

MEXICALI PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Mix black beans, corn, green chilies, red bell pepper, Italian dressing, Mexican cheese, green onions, cilantro, onion, taco seasoning, and lime juice together in a bowl. Add rotini and lightly stir to combine.

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.