Corn Salad With Tamale Croutons Recipes

CORN SALAD WITH TAMALE CROUTONS

Steps:

• Place 2 cups corn in food processor; cover and process until finely chopped. Add the butter, sugar and salt; cover and process until blended. Stir in masa harina and flour until a soft dough forms; fold in remaining corn. Using wet hands, press dough into a greased 15x10x1-in. baking pan., Bake at 400° for 20 minutes. Score the dough into 1-in. squares. Bake 4-6 minutes longer or until golden brown. Immediately cut along the scored lines; cool in pan on a wire rack. , In a small bowl, combine the dressing ingredients. In a large bowl, combine the corn, tomatoes, onion, jicama, cilantro, lime juice and jalapeno. Pour dressing over salad and toss to coat; gently stir in avocados. Sprinkle with cheese and croutons. Serve immediately.

CORN SALAD

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.

CAESAR SALAD WITH SPICY PANCETTA AND CORNBREAD CROUTONS

Steps:

• For the cornbread: Preheat the oven to 400 degrees F.
• Whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk in the buttermilk, milk and eggs. Whisk in the melted butter.
• Coat the sides and bottom of a 9-inch skillet with the remaining butter. Pour the batter into the skillet and bake until the center is firm and a cake tester or toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool. Cut half of the cornbread into cubes. (Devour the other half with butter and jam.)
• For the dressing: Combine the mustard, garlic, a pinch salt and about 1 teaspoon coarsely ground pepper in a food processor. Pulse to blend. With the machine running, pour the lemon juice and caper juice into the mix. Slowly pour in the olive oil and then the canola oil. Transfer the dressing to a bowl. Taste for seasoning. Too lemony? Add more oil. Too oily, add more lemon. Stir in the anchovies, anchovy oil and a few tablespoons grated Parmesan. Refrigerate. (See Cook's Note.)
• For the salad: Preheat the oven to 375 degrees F.
• Spread the cornbread cubes on a baking sheet and bake until browned and toasty, 10 to 12 minutes.
• Add about three quarters of the dressing to a large bowl and toss the romaine with the dressing. Grate some Parmesan over the leaves. Use a tea strainer or sifter to sprinkle the pancetta with an even, light layer of the cayenne. Top with salad with the pancetta and warm cornbread croutons and serve immediately.

SOUTHWESTERN ROASTED CORN SALAD

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.

TAMALE PIE WITH CHEDDAR & CORNMEAL CRUST

Steps:

• Grease 13x9x2 baking dish.
• In a large skillet heat oil add the peppers and onions saute for 5 minutes.
• Add beef to pan mixing to crumble cooking about about 5 minutes.
• Stir in remaining ingredients plus 1/4 cup beer.
• Put into prepared pan and set aside.
• In a large bowl combine all dry ingredients, stir to mix well.
• In an other bowl, whisk yogurt,eggs,and oil to blend.
• Stir in 3/4 cup cheese, scallions and jalapeño.
• Pour yogurt mixture over the cornmeal mixture and stir just till blended.
• Top the filling with crust mixture.
• Sprinkle remaining cheese on top and bake for 30 minutes.