Albuquerque Corn Salad Recipes

MEXICAN CORN SALAD

Mexican Corn Salad image

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

Ingredients

3 tablespoons butter
2 cups whole corn kernels, cooked
1 red bell pepper, diced
1 cup chopped zucchini
2 green onions, chopped
1 jalapeno pepper, seeded and minced
½ cup salsa
2 tablespoons chopped fresh cilantro

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 STREET CORN SALAD RECIPE

Mexican Street Corn Salad Recipe image

In many Mexican restaurants, street corn is one of my favorite dishes. Throw all the ingredients together in a bowl for this delicious salad!

Provided by Camille Beckstrand

Categories Salad Side Dish

Time 15m

Number Of Ingredients 11

Ingredients

2 Tablespoons olive oil
16 ounces frozen corn (1 bag)
3 Tablespoons mayonnaise ((I used light))
4 ounces Cotija Cheese (crumbled, (could also use feta cheese))
2 Tablespoons lime juice ((fresh is best))
1 Tablespoon jalapeno pepper (finely chopped)
⅓ cup fresh cilantro (finely chopped)
2 Tablespoons red onion (finely chopped)
2 garlic cloves (minced)
½ teaspoon chili powder
salt and pepper, to taste

Steps:

Heat oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
While the corn is cooking, mix together mayonnaise, cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
Serve immediately and store any leftovers in the refrigerator.

Nutrition Facts : Calories 187 kcal, Carbohydrate 21 g, Protein 5 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 271 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

ALBUQUERQUE SALAD

Albuquerque Salad image

Brown rice, creamy black beans and corn create a wonderful texture in this colorful, crowd pleasing salad. A vinaigrette dressing with grated onion and jalapeno adds richness. Easily doubles or triples to accomodate a crowd.

Provided by keen5

Categories Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup brown rice
1 cup canned black beans
1 (8 3/4 ounce) can corn, drained
2 tablespoons grated peeled onions
2 tablespoons white vinegar
1 tablespoon vegetable oil
1 tablespoon chopped fresh cilantro
1 jalapeno, seeded and chopped
1 teaspoon chili powder
1/2 teaspoon salt

Steps:

Cook rice according to package directions.
In a medium bowl combine the rice, beans, corn and onion.
In a bowl whisk together vinegar, oil, cilantro, jalapeño, chili powder and salt.
Toss with the rice mixture; chill.
Stir before serving.

Nutrition Facts : Calories 488, Fat 10.4, SaturatedFat 1.5, Sodium 1081, Carbohydrate 89, Fiber 14.2, Sugar 5.2, Protein 15.4