SOUTHWESTERN-STYLE CORN SALAD
This is a wonderful cold salad which complements a good steak on the grill or barbeque ribs or chicken. I discovered this dish on a hot 4th of July party. It was a huge hit so I had to get the recipe!
Provided by SONIAUKE
Time 2h15m
Yield 12
Number Of Ingredients 11
Steps:
- Combine corn, green onions, bell pepper, and cilantro in a large bowl.
- Whisk olive oil, vinegar, Dijon mustard, honey, garlic, cumin, and thyme together in a small bowl until well combined. Add dressing to the corn mixture and toss to coat. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 160.9 calories, Carbohydrate 19.2 g, Fat 9.6 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 67.3 mg, Sugar 4.5 g
ROASTED CORN SALAD
Add black beans to this corn and tomato salad with basil to make it a hearty side dish.
Provided by Food Network Kitchen
Time 50m
Yield 4
Number Of Ingredients 9
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.
CORN SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
SOUTHWESTERN CORN CHIP SALAD
You get an explosion of Southwestern flavor in every bite of this deliciously different salad. It's a favorite for kids of all ages since it mixes beans and cheese, tasty vegetables and crisp corn chips. -Jerri Moror, Rio Rancho, New Mexico
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a serving bowl or platter, toss together the chips, lettuce, cheese, beans, tomato, salad dressing, onions and chilies. Top with avocado. Serve immediately.
Nutrition Facts : Calories 259 calories, Fat 17g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 291mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 4g fiber), Protein 7g protein.
SOUTHWESTERN SAUTEED CORN
My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! -Chandy Ward, Aumsville, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.
Nutrition Facts : Calories 104 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 256mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SOUTHWEST CORN SALAD
I first saw this recipe in our Omaha, Nebraska paper a few years ago," relates Joanna Lonnecker. "It's ideal for family get-togethers of all kinds. Hearty enough to serve during winter, this salad always brings back memories of summer picnics!"
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, chili powder, salt and cumin; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour or until chilled.
Nutrition Facts :
SOUTHWESTERN ROASTED CORN SALAD
Corn has never tasted so good! This is a perfect side dish for a BBQ and tastes great on a hot summer day.
Provided by Kim Fusich
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
- Preheat grill for high heat. Remove silks from corn, but leave the husks.
- Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
- Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
- In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 23.9 g, Fat 14.7 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 355.6 mg, Sugar 5.5 g
SOUTHWEST CORNBREAD SALAD
Delicious Southwest-inspired cornbread salad recipe from Holly.
Provided by Cindy
Categories Layered Salads
Time 25m
Yield 10
Number Of Ingredients 15
Steps:
- Cube cornbread.
- Layer cornbread cubes, romaine, beans, corn, bell pepper, tomatoes, Cheddar cheese, and green onions in a large trifle bowl, in that order.
- Stir avocado, jalapeno, lime juice, cilantro, olive oil, cumin, and garlic salt for dressing in a bowl until well combined. Drizzle over salad.
Nutrition Facts : Calories 346.2 calories, Carbohydrate 45 g, Cholesterol 36.1 mg, Fat 14.1 g, Fiber 8.1 g, Protein 12.1 g, SaturatedFat 4.8 g, Sodium 864.4 mg, Sugar 6.8 g
SOUTHWESTERN CORN & BLACK BEAN SALAD
Make and share this Southwestern Corn & Black Bean Salad recipe from Food.com.
Provided by BennyMade
Categories Low Cholesterol
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring 1 inch of water to a boil in a Dutch oven. Add corn, cover and cook until just tender, about 3 minutes. When cool enough to handle, cut the kernels from the cobs using a sharp knife.
- Meanwhile, place pine nuts in a small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly browned, 2 to 4 minutes.
- Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add the corn, pine nuts, beans, cabbage, tomato and onion; toss to coat. Refrigerate until ready to serve.
Nutrition Facts : Calories 359.8, Fat 11.3, SaturatedFat 1.3, Sodium 214.9, Carbohydrate 53.3, Fiber 15.6, Sugar 5, Protein 16.7
SOUTHWESTERN SALAD
This is a tangy salad that is inspired by my favorite restaurant in Ann Arbor, Michigan called the Prickly Pear. I love how the dressing partially reconstitutes the dried cherries. ***Make the dressing for this salad at least 1 hour before to allow the flavors to marry.
Provided by osbornsc
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Assemble the salad.
- Shake the dressing vigorously to emulsify.
- Dress the salad.
Nutrition Facts : Calories 185.8, Fat 16.5, SaturatedFat 2.5, Cholesterol 8.3, Sodium 417.1, Carbohydrate 6.8, Fiber 2.3, Sugar 1.4, Protein 3.7
ZESTY SOUTHWEST CORN SALAD
Easy and delicious, this salad is refreshing with your summer grilled dishes.
Provided by CookingQueen
Categories Corn Salad
Time 20m
Yield 10
Number Of Ingredients 12
Steps:
- Combine corn, tomatoes, bell pepper, and onion in a large bowl.
- Whisk olive oil, cilantro, vinegar, lime juice, chili powder, cumin, garlic powder, and cayenne together in a small bowl. Add dressing to corn mixture just before serving and toss well.
Nutrition Facts : Calories 139.5 calories, Carbohydrate 21.5 g, Fat 6.3 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 8.6 mg, Sugar 3.6 g
SOUTHWESTERN CORN/EDAMAME SALAD
I have been trying to add more soy to my diet and came up with this recipe. It is a combination of several different recipes I found on the web. Cooking time includes resting time.
Provided by MsKittyKat
Categories Lunch/Snacks
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients except avocado together.
- Refrigerate salad for at least 2 hours to allow flavors to blend.
- Salad can be made up to 2 days ahead of time, but I would not add tomatoes until closer to serving so the salad does not become too watery.
- Add chopped avocado just prior to serving.
- Garnish with additional cilantro and lime wedges.
SOUTHWESTERN CORN SALAD
This flavor-packed salad from our Test Kitchen mellows as it chills and stays fresh for several days in the fridge. It's a great make-ahead dish and ideal for potlucks and picnics. Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the corn, onions, jalapenos and cilantro. Combine the mayonnaise, salt and pepper; gently stir into corn mixture. Cover and refrigerate for 4 hours.
Nutrition Facts : Calories 204 calories, Fat 11g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 577mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.
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