Mexican Corn Salad Corn Salad Salad Food
MEXICAN CORN SALAD
I'm not sure if this recipe should be called a salad or a salsa, but it sure is good when made with sweet corn. Try it and decide for yourself.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 46m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 169.3 calories, Carbohydrate 20.3 g, Cholesterol 22.9 mg, Fat 9.8 g, Fiber 3.9 g, Protein 4 g, SaturatedFat 5.6 g, Sodium 273.3 mg, Sugar 5.5 g
MEXICAN CORN SALAD
Recipe video above. A Can't-Stop-Eating-It delicious way to serve corn, this is a giant salad form of the famous Mexican Street food Esquites, a corn salad sold in cups that you can eat as you wander the streets! I love the way the creamy lime dressing melts into the hot corn as you toss it all together.I urge you to use fresh corn if you can, but this is still super made with frozen corn. Wonderful side dish, especially for Mexican or South Western themed menus!
Provided by Nagi
Categories Side Dish
Time 20m
Number Of Ingredients 14
Steps:
- Cut off kernels: Cut the corn off the cob (see photo in post or video for how I do this without getting corn everywhere!) If using frozen, do not thaw.
- Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don't stir constantly, harder to brown).
- Season corn: Add salt and pepper halfway through cooking corn.
- Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine - heat will "melt" dressing. Add coriander/cilantro, red onion, green onion and jalaepno. Toss again.
- Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.
Nutrition Facts : ServingSize 120 g, Calories 215 kcal, Carbohydrate 23 g, Protein 6 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 327 mg, Fiber 3 g, Sugar 6 g
MEXICAN CORN SALAD
A refreshing side dish with just a bit of kick. You can adjust the jalapeno and chili powder to taste if you like it spicier! Makes a great base for corn salsa too. Just kick up the spices and add tomatoes and black beans.
Provided by Brookelynne26
Categories Corn
Time 10m
Yield 6 1/2 cup servings, 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a bowl and toss well.
- Cover and chill approximately 8 hours.
- Stir well before serving.
Nutrition Facts : Calories 97.6, Fat 2.9, SaturatedFat 0.4, Sodium 199.7, Carbohydrate 18.5, Fiber 2.3, Sugar 0.8, Protein 2.6
MEXICAN CORN & BLACK BEAN SALAD
This colorful salad is so easy and refreshing! Its a perfect side dish for Fajitas or Enchilada's. A great salad to make in advance to take to a barbeque or potluck too! Watch it disappear! :) Cook time is chill time.
Provided by Little Bee
Categories Black Beans
Time 15m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Combine corn, black beans and remaining ingredients in medium size bowl, except fresh parsley and cilantro.
- (Salsa can be made 1 day ahead.) Cover and refrigerate for at least an hour.
- Bring to room temperature before serving and add freshly chopped parsley and cilantro.
- Serving Size: 9.
MEXICAN-STYLE CORN SALAD
Throw together this simple, no-cook salad in 15 minutes flat for a colourful, speedy side dish
Provided by Chelsie Collins
Categories Side dish
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 165 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein
MEXICAN CORN SALAD
Make and share this Mexican Corn Salad recipe from Food.com.
Provided by Crabbycakes
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 173.5, Fat 9.5, SaturatedFat 5.6, Cholesterol 22.9, Sodium 263.2, Carbohydrate 22.7, Fiber 3.7, Sugar 3.1, Protein 3.9
MEXICAN CORN SALAD
Make and share this Mexican Corn Salad recipe from Food.com.
Provided by DrBuzzetta
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix the dressing by combining the first seven ingredients together in a bowl.
- Mix corn, beans, and olives together in a large bowl.
- Stir in the dressing.
- Chill for several hours to allow flavors to mingle.
- Serve.
Nutrition Facts : Calories 324.6, Fat 12.3, SaturatedFat 1.8, Cholesterol 11.1, Sodium 640.4, Carbohydrate 48.6, Fiber 9.2, Sugar 5.2, Protein 10.1
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