MEXICAN CORN SALAD
This Amazing Mexican Corn Salad is hands down an all time summer favorite. Full of fresh, bright, zingy and spicy flavors, it has something for everyone!
Provided by Alyssa Rivers
Categories Side Dish
Time 15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 159 kcal, Carbohydrate 18 g, Protein 4 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 8 mg, Sodium 118 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
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
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 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 SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the dressing: Mix together the mayonnaise, milk, sour cream, parsley, cilantro, chili powder, cumin, hot sauce, garlic and salt and pepper to taste in a medium bowl. Set aside.
- For the salad: Prepare a grill pan or grill for medium-high heat. Grill the corn until nice and golden, with good grill marks on the kernels, 10 to 12 minutes. Allow to cool a bit, then cut the kernels off the cobs.
- Add all the salad ingredients to a bowl in layers: first the lettuce, followed by the tomatoes, corn, red onions, cheese and tortilla chips.
- Pour the dressing into a small serving bowl and serve alongside the salad.
MEXICORN SALAD
Make and share this Mexicorn Salad recipe from Food.com.
Provided by Taxi Mom
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 208.1, Fat 13, SaturatedFat 5.3, Cholesterol 24.2, Sodium 702.8, Carbohydrate 18.6, Fiber 1.1, Sugar 0.8, Protein 7.6
MEXICORN SALAD
From a little cookbook put out by FHA/HERO in Texas, late '80's. I picked the cookbook up at a yard sale.
Provided by True Texas
Categories Low Protein
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine Mexicorn, green pepper, celery, onion, cucumber and tomato in bowl, mixing lightly.
- Add salad dressing and garlic salt, tossing gently.
- Refrigerate overnight.
Nutrition Facts : Calories 228.6, Fat 13.4, SaturatedFat 1.7, Sodium 620.3, Carbohydrate 28.2, Fiber 1.1, Sugar 6.8, Protein 3.4
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 SALAD
Make and share this Mexican Salad recipe from Food.com.
Provided by keen5
Categories Lunch/Snacks
Time 20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Tear lettuce into bite size pieces.
- Combine lettuce, cheese, onions, olives and tomatoes in a salad bowl.
- To make dressing, combine avocado, lemon juice, sour cream, oil, sugar, garlic salt and chili powder and mix until smooth.
- This may be done in a blender.
- Toss salad and dressing and add crushed chips last.
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MEXICAN CORN SALAD - MAMA LOVES FOOD
From mamalovesfood.com
Ratings 3Category Salad, Side DishCuisine MexicanTotal Time 10 mins
- Finish with extra fresh cilantro, paprika, and cotija, as well as fresh cracked black pepper and salt, if desired.
MEXICAN STREET CORN SALAD - JO COOKS
From jocooks.com
4.5/5 Calories 344 per servingCategory Main Course, Salad
- Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.
- Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we're using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits.
- To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.
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