Fiesta Mexican Corn Salad Recipes

FIESTA ROASTED CORN SALAD

Steps:

• Preheat oven to 425 F degrees. Line two baking sheets with foil.
• Divide corn among two baking sheets and spread out into single layer. Roast in oven for approximately 25 minutes, stirring up halfway through.
• Remove corn from oven and let cool.
• In large bowl, stir together roasted corn, chopped tomato, green onion, red onion, cilantro, jalapeno and cheese. Set aside.
• In small bowl, add lime juice, yogurt, mayonnaise, paprika, cumin, salt and pepper. Whisk to combine into a creamy consistency.
• Pour dressing over salad, stir to coat evenly. May be made ahead, stored in airtight container overnight, and served the next day.

FIESTA CORN CHIP SALAD

Steps:

• In a large bowl, combine the corn, cheese, red pepper, mayonnaise, salt and pepper. Chill until serving. Just before serving, stir in corn chips. If desired, sprinkle with cilantro.

FIESTA MEXICAN CORN SALAD

Steps:

• In a large bowl, combine the corn, tomatoes and olives. In a small bowl, combine the seasoning mix, oil, vinegar and water; pour over corn mixture and toss to coat. Chill several hours before serving.

FIESTA CORN & AVOCADO SALAD

Steps:

• Cook the corn in a large pot of boiling salted water for 5 to 7 minutes, until just tender. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife. Place the kernels in a large bowl with the tomatoes, bell pepper, onion, and jalapeno peppers.
• In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, chile powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour the dressing over the vegetables and toss.
• In a separate bowl, gently toss the avocados and lemon juice together, making sure the avocado is coated in lemon juice. Add to the vegetables, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and carefully fold together without breaking up the avocados. Sprinkle with salt and serve cold or at room temperature.

MEXICAN STREET CORN SALAD

Steps:

• Remove corn from cob using a sharp knife. You should have about 6 cups.
• Melt Country Crock® Spread in large non-stick skillet over high heat. Add corn and salt and cook until slightly charred, about 5 minutes, stirring frequently. Be careful not to overcrowd skillet or corn will steam. If necessary, char corn in 2 batches. Add jalapeno, garlic, and cumin and cook 1 minute.
• Stir in remaining ingredients. Serve warm or room temperature. Garnish with additional cilantro and Cotija cheese if desired.

MEXICAN FIESTA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a rolling boil; cook the rotini in the boiling water until the pasta is cooked through yet firm to the bite, about 8 minutes. Drain. Rinse under cold running water until completely cooled; drain thoroughly.
• Whisk the salsa, mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper, green onions, black olives, garlic powder, cumin, cilantro, salt, and pepper together in a large bowl; add the cooled pasta and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight before serving.

FIESTA CORN SALAD

Steps:

• Combine all ingredients.
• Chill several hours before serving.

FIESTA CUCUMBER-CORN SALAD

Steps:

• Toss together all ingredients in a glass bowl.
• Cover and chill at least half an hour before serving (I like it to sit in the refrigerator overnight, stirring occasionally.).