Fiestacornsalad Recipes

FIESTA SALAD

Steps:

• Toss black beans, corn, red pepper, cucumber, onion and cilantro in a large bowl.
• In a separate container mix the oil, lime juice, sugar and salt together until the sugar is dissolved.
• Pour the dressing on the salad and stir until everything is coated. Let the salad marinate in the fridge for about 1 hour.
• Serve cold.

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 CORN SALAD

Steps:

• Combine all ingredients. Chill several hours before serving.

FIESTA CORN SALAD

Steps:

• Combine all ingredients.
• 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.

FRESH CORN SALAD

Steps:

• In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
• Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

PAULA DEEN'S CORN SALAD

Steps:

• Mix first 5 ingredients and chill. Stir in corn chips just before serving.

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.