Rainbow Mexican Corn Salad Food
RAINBOW MEXICAN CORN SALAD
This rainbow Mexican corn salad is a tasty twist on Mexican corn. Colorful vegetables and fruit are tossed in a creamy lime dressing for the perfect sweet and tangy salad. A beautiful and tasty side dish for picnics and parties.
Provided by Denise Wright (MyLifeCookbook.com)
Time 10m
Number Of Ingredients 17
Steps:
- In a bowl, mix the lime zest, lime juice, garlic, salt, olive oil, chili powder and mayo. Whisk until well combined.
- Place all of your salad ingredients in a large bowl and toss with the dressing. I used about 3/4 of the dressing so go slowly with it until you have it the way you like it.
- Refrigerate until ready to eat.
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
RAINBOW CORN SALAD
I make this often in the summer for BBQs. I always make and use Good Seasons Italian dressing, but you can use whatever dressing you like.
Provided by JenniferK2
Categories Vegetable
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Cook corn until tender; cool completely.
- Remove corn from cob.
- Dice remaining vegetables.
- Mix all vegetables well with dressing; chill at least 1 hour.
Nutrition Facts : Calories 56.5, Fat 3.6, SaturatedFat 0.6, Sodium 199.2, Carbohydrate 6.2, Fiber 0.9, Sugar 2.4, Protein 1
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
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