GRILLED SOUTHWESTERN CORN
Corn on the cob makes a summer meal complete. Sprinkled with a few seasonings, this veggie is the cream of the crop.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. Carefully brush grill rack with canola oil. Place corn directly on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until lightly browned on all sides.
- Meanwhile, in small bowl, mix salt and cilantro; set aside.
- In 8-inch nonstick skillet, mix 1 tablespoon oil and the cumin. Cook over medium heat about 30 seconds, stirring frequently, until fragrant. Stir in garlic powder and red pepper. Brush cumin mixture over hot corn; sprinkle with cilantro-salt mixture.
Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 3 g, TransFat 0 g
ZESTY SOUTHWEST CORN SALAD
Easy and delicious, this salad is refreshing with your summer grilled dishes.
Provided by CookingQueen
Categories Corn Salad
Time 20m
Yield 10
Number Of Ingredients 12
Steps:
- Combine corn, tomatoes, bell pepper, and onion in a large bowl.
- Whisk olive oil, cilantro, vinegar, lime juice, chili powder, cumin, garlic powder, and cayenne together in a small bowl. Add dressing to corn mixture just before serving and toss well.
Nutrition Facts : Calories 139.5 calories, Carbohydrate 21.5 g, Fat 6.3 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 8.6 mg, Sugar 3.6 g
GRILLED SOUTHWESTERN POTATO SALAD
This salad is great with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with oil., Grill poblanos, covered, over high heat 8-10 minutes or until skins are blistered and blackened on all sides, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Grill corn and potatoes, covered, over medium heat 12-15 minutes or until tender and lightly browned, turning occasionally. Cool slightly., Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and place in a large bowl. Cut corn from cobs and cut potatoes into 3/4-in. pieces; add to peppers., In a small bowl, whisk buttermilk, sour cream and lime juice until blended; stir in jalapeno, cilantro and seasonings. Add to potato mixture, stirring in as much dressing as desired to coat. Serve with lime wedges. Refrigerate leftovers.
Nutrition Facts : Calories 229 calories, Fat 11g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 301mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein.
SOUTHWESTERN ROASTED CORN SALAD
Corn has never tasted so good! This is a perfect side dish for a BBQ and tastes great on a hot summer day.
Provided by Kim Fusich
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 23.9 g, Fat 14.7 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 355.6 mg, Sugar 5.5 g
SOUTHWEST GRILLED PORK CHOPS AND CORN
Dinner for two? Heat up the grill for pork chops and corn - a Southwestern meal made ready in 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Sprinkle pork chops with 2 teaspoons of the seasoning mix. Let stand at room temperature no more than 5 minutes.
- Meanwhile, in small bowl, mix cilantro, melted butter, lime juice and remaining 1 teaspoon seasoning mix. Coat corn with 1 tablespoon cilantro mixture; reserve remaining mixture. Wrap each ear of corn in heavy-duty foil, sealing edges well and leaving room for heat expansion.
- Place pork on unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Place corn directly over medium heat. Cover grill; cook 10 minutes. Turn pork and corn; cook 7 to 8 minutes longer or until corn is hot, pork is no longer pink and meat thermometer inserted in center of pork reads 160°F. Serve remaining melted butter mixture with corn and pork.
Nutrition Facts : Calories 310, Carbohydrate 22 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 3 g, TransFat 0 g
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