SPICY FRESH CORN SALAD
I was gifted some Cajun-flavored mayonnaise and wasn't sure what to do with it until I spotted fresh corn at the grocery store. I thought the sweetness of the corn would contrast nicely with the spicy mayonnaise, and I was right! Serve with grilled or fried shrimp, or with any summery chicken dish.
Provided by LauraF
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Shuck corn and remove the silks. Cut off the base of the stalk and slice kernels off the cob. Transfer kernels to a rimmed baking sheet. Add green pepper and shallot. Drizzle with oil and season with salt and pepper. Toss and spread out in an even layer.
- Broil in the preheated oven until fragrant, about 5 minutes. Stir and spread back out on the sheet. Continue broiling until corn starts to brown, about 5 minutes more. Cool for 5 minutes.
- Transfer vegetables to a large bowl. Add mayonnaise, lime juice, and cilantro. Stir until vegetables are evenly coated. Gently fold in avocado.
Nutrition Facts : Calories 571.5 calories, Carbohydrate 56.1 g, Cholesterol 10 mg, Fat 39.6 g, Fiber 12.8 g, Protein 8.9 g, SaturatedFat 5.8 g, Sodium 477.2 mg, Sugar 11.2 g
ESQUITES (MEXICAN CORN)
This street corn dish, known as esquites, is served in cups instead of on the cob for all the flavor of elote without the mess.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Lime Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high.
- Grill corn, turning occasionally, until lightly charred and tender, 8 to 12 minutes total.
- Meanwhile, whisk mayonnaise, sour cream, scallion, cheese, lime zest, lime juice, salt and chile powder in a medium bowl.
- Cut the kernels from the cobs. Add to the bowl and toss to combine.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 13.9 g, Cholesterol 19.3 mg, Fat 9.6 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 3.8 g, Sodium 348 mg, Sugar 4.5 g
SPICY CORN SALAD
Make and share this Spicy Corn Salad recipe from Food.com.
Provided by Moody
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the corn in a pot of boiling water.
- Be careful not to overcook.
- Drain,& scrape the kernels off the cobs into a bowl.
- Add peppers, green onions, cilantro and tomatoes& toss.
- In a food processor, mix the rest of the ingredients until smooth.
- Add the dressing to the salad& mix lightly.
- Cover salad with Saran Wrap& refridgerate overnight, to let the flavours combine.
TOMATO BACON CORN SALAD
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a wok or large skillet set over medium-high heat, add the bacon and cook, stirring, until it is very crisp, and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon and set aside. Pour the bacon fat out from the skillet until about 2 tablespoons remain. Return the pan to medium-high heat, add the shallots to the bacon fat, and cook, stirring, until soft, about 3 minutes. Add the corn and continue cooking, stirring occasionally, until the corn begins to brown, about 6 minutes. Stir in the tomatoes and chiles. Add the crispy bacon and fish sauce and remove from the heat. Then add the cilantro, lime juice and avocado. Gently toss to combine. Taste and season with salt and pepper. Serve warm, chilled or at room temperature.
SPICY CORN AND BEAN SALAD
This is a refreshing summer salad that is a great side dish to serve with chicken on the grill or with Mexican food. Sometimes I make it for a light supper or for lunch. You can make it as spicy as you like. I buy the jalapenos labeled HOT and add a little extra chili powder so mine is usually very spicy. This doesn't store very well (gets soggy), so you might want to cut the recipe in half if you don't have a big crowd.
Provided by Musical Joy
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Mix salad ingredients together.
- In a small bowl, mix dressing ingredients.
- Toss with salad ingredients.
- Chill about 30 minutes before serving.
Nutrition Facts : Calories 608.9, Fat 8.4, SaturatedFat 1.3, Sodium 2441.1, Carbohydrate 129.9, Fiber 21.4, Sugar 26.1, Protein 21.9
SPICY CORN AND SHISHITO SALAD
In this recipe, shishito peppers are sliced, lightly sautéed, then tossed with raw summer corn and a cumin-lime vinaigrette for a summer salad that's crunchy, smoky and a little spicy. Traditionally used in Japanese and Korean cooking, shishitos are small, thin-skinned green peppers that have become increasingly popular in the United States. They are typically mild in flavor, but the occasional pepper packs a spicy punch. If you can't find them, use diced green bell peppers in their place. Finally, cilantro-averse cooks can substitute fresh mint.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, weekday, salads and dressings, vegetables, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, whisk 2 tablespoons olive oil with the lime juice, cumin and 3/4 teaspoon salt. Stir in the red onion and garlic and set aside until ready to use. (Do this step first so the onions and garlic have time to mellow slightly in the dressing.)
- Place the corn kernels in a large bowl and set aside. In a medium (10-inch) sauté pan, heat the remaining 1 1/2 tablespoons olive oil over medium heat. Add the shishitos, jalapeño and a pinch of salt and cook, stirring occasionally, until the peppers are tender and beginning to brown, 4 to 6 minutes.
- Add the peppers and dressing to the bowl with the corn and toss well. Add the cheese, if using, and toss. Garnish with cilantro.
SPICY CORN SALSA
This spicy corn salsa is easy to make. It almost tastes like Chipotle's, just a little hotter.
Provided by Dee
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Grill corn and poblano peppers on the preheated grill until corn has charred and peppers have softened, 12 to 15 minutes. Remove from the grill and let cool enough to handle, about 10 minutes.
- Cut corn off cobs and dice poblanos; place into a bowl. Add jalapenos, onion, cilantro, lime juice, salt, and pepper and mix together.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 20.1 g, Fat 1.2 g, Fiber 3.8 g, Protein 3.6 g, SaturatedFat 0.2 g, Sodium 44.7 mg, Sugar 4.1 g
SPICY CORN, BLACK BEAN & FETA SALAD
An exciting main-course salad, packed with interesting flavours and textures and a hit of spice
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Boil the corn for 10 mins in salted water, rinse in cold water, then cut the kernels off. Tip the beans into a bowl with the cooked corn, avocado, tomatoes and spring onions.
- Mix the dressing ingredients with some seasoning, then pour over the salad. Toss together well, scatter the feta over the top and serve with lime wedges, if using.
Nutrition Facts : Calories 612 calories, Fat 38 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 2.83 milligram of sodium
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