Mexican Corn Off The Cob Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MEXICAN CORN SALAD



Mexican Corn Salad image

Recipe video above. A Can't-Stop-Eating-It delicious way to serve corn, this is a giant salad form of the famous Mexican Street food Esquites, a corn salad sold in cups that you can eat as you wander the streets! I love the way the creamy lime dressing melts into the hot corn as you toss it all together.I urge you to use fresh corn if you can, but this is still super made with frozen corn. Wonderful side dish, especially for Mexican or South Western themed menus!

Provided by Nagi

Categories     Side Dish

Time 20m

Number Of Ingredients 14

5 cups corn cut from the cob (~4 large ears) ((or frozen corn, not thawed, Note 1))
2 tbsp / 30g butter
2 garlic cloves (, minced)
1/2 tsp each salt and pepper
1/4 cup mayonnaise ((can cut down to 2 tbsp))
1/4 cup sour cream ((or yoghurt))
1/2 cup parmesan cheese (, finely grated (Note 1))
1 tbsp Jalapeno (, deseeded and finely chopped (optional))
1 cup coriander / cilantro leaves (, roughly chopped)
1 cup green onion (, finely sliced (~2 stems))
1/2 red onion (, finely chopped)
2 - 3 tbsp lime juice (, fresh (plus more to taste))
60g / 2 oz Cotija or Feta (, crumbled (optional) (Note 2))
Jalapeno slices, coriander/cilantro leaves, lime wedges (, optional)

Steps:

  • Cut off kernels: Cut the corn off the cob (see photo in post or video for how I do this without getting corn everywhere!) If using frozen, do not thaw.
  • Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don't stir constantly, harder to brown).
  • Season corn: Add salt and pepper halfway through cooking corn.
  • Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine - heat will "melt" dressing. Add coriander/cilantro, red onion, green onion and jalaepno. Toss again.
  • Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.

Nutrition Facts : ServingSize 120 g, Calories 215 kcal, Carbohydrate 23 g, Protein 6 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 327 mg, Fiber 3 g, Sugar 6 g

MEXICAN CORN-OFF-THE-COB SALAD



Mexican Corn-off-the-Cob Salad image

This salad was inspired by the recipes I've seen for grilled Mexican corn on the cob--mayo, lime, cotija cheese--just adjusted for those that would rather not eat corn on the cob or to save time (and grill space) during your bbq! Can be served cold or at room temp.

Provided by HeidiS

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 8

4 ears corn, with husks
½ lime, juiced, or more to taste
½ teaspoon chili powder
5 ounces crumbled cotija cheese
¼ cup packed chopped fresh cilantro
4 tablespoons mayonnaise
1 pinch ground black pepper to taste
1 pinch salt to taste

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Grill corn in the husks on the preheated grill, turning occasionally, to desired tenderness, about 15 minutes; some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl.
  • Add lime juice and chili powder, then mix in cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined. Taste and add salt if necessary.

Nutrition Facts : Calories 209 calories, Carbohydrate 13.7 g, Cholesterol 28.3 mg, Fat 15.2 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 5.7 g, Sodium 357.6 mg, Sugar 2.2 g

GRILLED CORN OFF THE COB SALAD



Grilled Corn Off the Cob Salad image

Every summer we have a 4th of July party. There are several dishes that our guests look forward to eating. This is one that makes everyone say Aaaaah, the corn salad...

Provided by Lish

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 12h30m

Yield 6

Number Of Ingredients 11

12 ears fresh corn with husks
5 stalks celery, diced
½ green bell pepper, diced
1 small onion, diced
2 tablespoons chopped pimento peppers
½ cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon sea salt
1 teaspoon Dijon mustard
1 teaspoon white sugar
ground black pepper to taste

Steps:

  • Preheat an outdoor grill for medium heat, and lightly oil the grate.
  • Grill corn on preheated grill until husks are charred on all sides, about 20 minutes. Remove corn from grill and allow to cool.
  • Remove husks and silk from corn, then cut corn kernels from the cob.
  • Toss corn kernels, celery, green bell pepper, onion, and pimento peppers together in a large bowl.
  • Whisk olive oil, balsamic vinegar, sea salt, Dijon mustard, sugar, and black pepper together in a bowl.
  • Pour dressing into the corn mixture and toss well. Cover and refrigerate for at least 12 hours and up to 3 days before serving.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 38.7 g, Fat 20.2 g, Fiber 5.8 g, Protein 6.3 g, SaturatedFat 2.8 g, Sodium 370.9 mg, Sugar 8.6 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

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

More about "mexican corn off the cob salad recipes"

MEXICAN STREET CORN SALAD - JO COOKS
mexican-street-corn-salad-jo-cooks image
2019-05-03 How To Make Mexican Street Corn Salad. Prepare the corn – Cut the corn off the cob, for this street corn salad recipe I used 5 ears to get 4 …
From jocooks.com
4.5/5
Calories 344 per serving
Category Main Course, Salad
  • Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.
  • Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we're using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits.
  • To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.


BEST MEXICAN CORN SALAD RECIPE - HOW TO MAKE MEXICAN CORN …
2022-03-30 Directions. Using a sharp knife, carefully cut corn kernels off cob. Add about 1/2" water to a medium saucepan and salt well. Bring to a simmer. Add corn, cover, and cook until …
From delish.com
5/5 (11)
Total Time 25 mins
  • Drain and pat dry. In a serving bowl, toss corn with mayonnaise, cotija, lime juice, cilantro, and chili powder.


MEXICAN CORN-OFF-THE-COB SALAD RECIPE - RECIPES.NET
2021-03-08 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the corn in the husks on the preheated grill, turning occasionally, for about 15 minutes, to desired tenderness. some charring is fine. Remove from the grill. Remove and discard the husks and silk when cool enough to handle. Cut the kernels off into a medium bowl.
From recipes.net
1/5
Category Salad
Cuisine Mexican
Total Time 30 mins


HEALTHY MEXICAN STREET CORN RECIPE (OFF THE COB)
2021-06-25 This recipe is basically just: brown the corn in a skillet, mix it with all the ingredients to make a sort of corn salad, then EAT! So simple, so delicious, and perfect for so many occasions (especially Cinco de Mayo). Be sure to try these other delicious sides and dips for taco night: Mexican Corn on the Cob; Grilled Corn Salad; Mexican Street ...
From thecookierookie.com


MEXICAN CORN-OFF-THE-COB SALAD | RECIPE | VEGETARIAN COOKING, …
May 28, 2020 - Tangy and salty cotija cheese is mixed with lime juice and cilantro to flavor grilled corn in this easy, Mexican-inspired side salad. May 28, 2020 - Tangy and salty cotija cheese is mixed with lime juice and cilantro to flavor grilled corn in this easy, Mexican-inspired side salad. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.ca


MEXICAN CORN-OFF-THE-COB SALAD | RECIPESTY
Grill corn in the husks on the preheated grill, turning occasionally, to desired tenderness, about 15 minutes; some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl.
From recipesty.com


WHAT IS MEXICAN STREET CORN - THERESCIPES.INFO
Brush corn with vegetable oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off cob. In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Garnish with …
From therecipes.info


MEXICAN STREET CORN SALAD (ESQUITES) - BELLY FULL
2020-06-25 Remove from the heat and cool for 10 minutes. In a large mixing bowl, whisk together the crema, mayonnaise, garlic, lime juice, chili powder, cumin, paprika, and a pinch of salt and pepper. Add to the bowl the cooled corn and all the other ingredients; using a rubber spatula, gently fold to combine and coat.
From bellyfull.net


MEXICAN CORN SALAD RECIPE - VEGAN HUGGS
2020-07-21 Bring a large pot of salted water to a boil. Add corn and cook for 3-5 minutes until corn is tender and plump. Pan-Roasted: Remove husks and silk from the corn. Carefully cut the kernels off the cob. Now, heat oil or vegan butter in a large skillet over medium-high heat. Add corn and cook until it browns on all sides.
From veganhuggs.com


EASY OFF THE COB MEXICAN STREET CORN - EVERYDAY MADE …
Instructions. Heat a cast iron pan over medium high heat with olive oil. Saute the corn, making sure to brown it up a bit to give that charred flavor that you get from grilling. Once cooked, stir in the mayonnaise, sour cream, lime juice, chili powder, cumin, and salt and pepper. Top with cheese and cilantro.
From everydaymadefresh.com


MEXICAN CORN SALAD - DINNER AT THE ZOO
2022-05-26 Instructions. Melt the butter in a large pan over medium high heat. Add the corn to the pan and cook for 3-5 minutes or until lightly charred. Season with salt and pepper to taste. Let the corn cool to room temperature, then place it in a bowl with the red bell pepper, onion, jalapeno and chopped cilantro.
From dinneratthezoo.com


MEXICAN STREET CORN SALAD (ESQUITES) RECIPE - SERIOUS EATS
2022-05-10 Directions. Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer.
From seriouseats.com


MEXICAN STREET CORN OFF THE COB - ELOTE RECIPE
2018-06-11 Instructions. In a cast iron skillet, melt butter over medium-high heat then add the corn kernels. Spread in an even layer and cook for 10-15 minutes, or until exterior is charred/browned, stirring frequently. Be careful of the popping action of the heated kernels!
From tablefortwoblog.com


EASY MEXICAN STREET CORN (ELOTES) RECIPE - MADE 2 WAYS
2020-05-05 Heat some oil a large skillet: You can use vegetable oil or butter. Sautee corn: Add the corn kernels and sauté, stirring often, until lightly charred, 7-8 minutes. Transfer into a salad bowl. Make the Mexican corn sauce: Whisk together sour cream, mayonnaise, chili powder, and lime juice in a bowl.
From foolproofliving.com


MEXICAN CORN SALAD | RECIPE FROM YOUR HOMEBASED MOM
2015-07-20 Sprinkle with salt and pepper. Grill corn on the grill. Close lid of grill for 10-15 minutes. Rotate several times so that all sides get done. Charring is o.k. Allow to cool until able to handle. Cut kernels off cob. Place kernels in a bowl …
From yourhomebasedmom.com


AMAZING MEXICAN CORN SALAD RECIPE | THE RECIPE CRITIC
2021-05-22 Instructions. In a large bowl combine the corn, bell pepper, jalapeño, red onion, and cilantro. In a small bowl combine the mayonnaise, chili powder, paprika, and juice of one lime. Add to the bowl and combine the ingredients. Garnish with …
From therecipecritic.com


MEXICAN CORN ON THE COB SALAD
2018-07-16 Instructions. Start by peeling the corn on the cob to remove the husks and discard. In a large pot of boiling water add the peeled cobs and cook them till tender about 10 minutes.
From canadiancookingadventures.com


MEXICAN CORN-OFF-THE-COB SALAD - CORN SALAD RECIPES
Grill corn in the husks on the preheated grill, turning occasionally, to desired tenderness, about 15 minutes; some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl.
From worldrecipes.org


MEXICAN GRILLED STREET CORN SALAD (ESQUITES) - A FARMGIRL'S DABBLES
2021-09-20 Cut kernels from grilled corn and 4 uncooked ears of corn. Fold together corn kernels, red pepper, onion, jalapeno, cilantro, and Cotija cheese in a large bowl. In a small bowl, stir together sour cream, mayonnaise, lime juice, cumin, smoked paprika, chili powder, black pepper, and salt. Pour creamy sauce over corn mixture and fold to incorporate.
From afarmgirlsdabbles.com


MEXICAN CORN SALAD RECIPE - THE WANDERLUST KITCHEN
2021-04-24 Assemble the colorful ingredients for this elote salad recipe. Cut the corn kernels off of each cob. If fresh corn on the cob is not available, you can also use canned or frozen corn. Heat the olive oil in a large pan over high heat. Add the corn and cook for 5-8 minutes until some of the corn is charred.
From thewanderlustkitchen.com


MEXICAN CORN SALAD - SPACESHIPS AND LASER BEAMS
2022-05-01 Instructions. In a medium bowl, combine Mexican crema ingredients and whisk together. Cover with plastic wrap and place in the refrigerator until ready to add to the corn mixture. In a large cast-iron or nonstick skillet over medium-high heat, add thawed corn and butter. Stir well to combine.
From spaceshipsandlaserbeams.com


MEXICAN CORN SALAD - MAMA LOVES FOOD
2021-05-26 Instructions. Cut the kernels off the ears of corn and put them in a large mixing bowl. Add the remaining ingredients and mix well. Serve warm or cold. Finish with extra fresh cilantro, paprika, and cotija, as well as fresh cracked black pepper and salt, if desired.
From mamalovesfood.com


MEXICAN STREET CORN SALAD - EATING BIRD FOOD
2022-05-09 Drain well. Or place in a skillet over medium heat and cook until warm. Add corn kernels, onion, garlic, jalapeño, and cotija cheese to a large bowl. Toss to combine. In a small bowl whisk together the yogurt, mayo, lime juice, chili powder, paprika, sea salt, pepper and cilantro until combined.
From eatingbirdfood.com


MEXICAN CORN SALAD - TASTE OF LIME
2020-08-26 Directions. In a large bowl, stir together 1/4 cup cotija cheese, cilantro, mayonnaise, lime juice, jalapeño pepper, hot sauce, and salt. Set aside. If using grilled corn, cut the kernels off the cob when cool enough to handle. To sauté the corn on top of the stove, add 1 teaspoon of canola oil to a large, flat bottom skillet and swirl it ...
From tasteoflime.com


MEXICAN STREET CORN SALAD {EASY SUMMER RECIPE} - IFOODREAL.COM
2021-04-27 Let cool until safe to handle. Using sharp chef's knife remove corn kernels off the cob by cutting lengthwise. In a large salad bowl, add corn, red onion, cilantro, feta cheese, lemon or lime juice, garlic, yogurt, mayo, smoked paprika, salt, cayenne and black pepper to taste. Stir gently and serve warm or cold.
From ifoodreal.com


MEXICAN STREET CORN SALAD - FOOD WITH FEELING
2021-03-16 How to make this corn salad: 1) Make the sauce by whisking together all of the ingredients. 2) Grill the corn, let it cool, and then cut it off of the cob. 3) Place the corn in a large bowl along with the bell pepper, jalapeno, cilantro, and cotija cheese. 4) The the sauce over the veggies and toss to combine. AND that’s it!
From foodwithfeeling.com


MEXICAN CORN SALAD - SPEND WITH PENNIES
2019-07-26 Preheat grill to medium high. Brush corn cobs with olive oil and grill 7-10 minutes, turning occasionally until lightly charred. Cool completely. Cut corn kernels off the cob and place in a bowl. Add remaining ingredients except lime and toss. Add dressing and toss to combine.
From spendwithpennies.com


HOW TO MAKE MEXICAN STREET CORN SALAD - THE TORTILLA CHANNEL
Instructions. Mince the garlic and the jalapeño; Preheat a large cast-iron skillet to medium-hot and add the vegetable oil ; Add the garlic and corn to the skillet.
From thetortiliachannel.com


RECIPES - MEXICAN STREET CORN SALAD | GOODCOOK
1/2 cup queso fresco cheese. 1/2 teaspoon paprika. salt and pepper, to taste. Directions. Allow cobs of corn to cool, then remove kernels from the cob with the GoodCook Corn Stripper. Place in a large serving bowl. Toss with green onions, vinegar, and oil. Salt and pepper to taste. Top with crumbled queso fresco.
From goodcook.com


HEALTHY MEXICAN STREET CORN SALAD - SLENDER KITCHEN
2022-03-28 By Kristen McCaffrey on Mar 28, 2022. Healthy Mexican Street Corn Salad is made with sweet corn, mayonnaise, jalapenos, fresh cilantro, cotija cheese, and lime juice. Creamy, delicious, and perfect for cookouts, it tastes just like the classic street food dish. Jump to Recipe and Video. 174 CALORIES 21g CARBS 9g FAT 6g PROTEIN.
From slenderkitchen.com


5 FRESH CORN IDEAS - HOW TO COOK CORN OFF THE COB
2020-08-01 Instructions. Shave the kernels off of the corn. Preheat a large cast iron skillet over medium-high heat, add the oil or butter and corn kernels and cook, without stirring, until they smell toasty, and turn golden brown in spots, 3 to 4 minutes. Stir and toast some more, without stirring, another 3 to 4 minutes.
From oxo.com


MEXICAN STREET CORN SALAD RECIPE - KATHY'S VEGAN KITCHEN
2022-06-01 First, grill the corn and cut it from the cobs. Then, transfer to a large bowl. Wait, however, for the corn to cool completely before adding the other ingredients. All the ingredients go into the salad bowl since this is a spin on Mexican Street Corn. Next, mix in the Plant-Based Sour Cream and Vegan Parmesan Cheese.
From kathysvegankitchen.com


MEXICAN STREET CORN SALAD RECIPE - LOVE AND LEMONS
Preheat a grill to medium-high heat. Brush the corn with olive oil and grill for 2 minutes per side, or until char marks form. Remove from grill and set aside. In a large bowl, combine the mayo, garlic, and lime zest and juice. Slice the kernels off the …
From loveandlemons.com


MEXICAN STREET CORN SALAD + VIDEO (ESQUITES)
2021-08-16 Instructions. Melt butter in a large skillet (preferably cast iron) over medium-high heat. Add corn kernels and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes. Add the garlic the last 2 minutes of cooking. Allow corn to cool slightly.
From dessertnowdinnerlater.com


ESQUITES RECIPE (MEXICAN CORN OFF THE COB)
2021-11-25 Heat the vegetable oil in a large skillet over medium-high heat. Add the jalapeño pepper and sauté for 2 minutes. Add the corn kernels and season with salt. Cook, stirring occasionally, until toasted and golden brown, about 10 to 15 minutes. Remove from the heat and allow the corn to cool for about 5 minutes.
From thespruceeats.com


MEXICAN STREET CORN OFF COB - THERESCIPES.INFO
Add the corn and let cook until the corn starts to char. This will take 7-8 minutes and you need to stir the corn often while it cooks. In a large bowl, mix together the mayonnaise, cheese, lime juice, peppers, cilantro, red onion, garlic, and chili powder. When the corn is done, fold it into the other ingredients. Taste for seasoning.
From therecipes.info


MEXICAN STREET CORN SALAD - SWEET SIMPLE MASALA
2021-07-20 Cut the corn off the cobs and set aside. In a large bowl, combine mayonaisse, garlic, lime zest, lime juice, parmesan cheese, cumin, smoked paprika, scallions, jalapenos, and cilantro. Stir to combine. Add in corn and stir to coat the corn with the mixture. Taste for salt and pepper, serve immediately.
From sweetsimplemasala.com


HEALTHY MEXICAN STREET CORN RECIPE (OFF THE COB)
2022-02-16 Prepare corn according to package instructions. Once the corn is steamed/thawed, heat with the olive oil in a large skillet over medium-high heat. I cooked it for about 7-8 minutes until lightly browned. Remove corn from heat and mix with all other ingredients. Serve as a side or as a dip with tortilla chips!
From bestcookingguide.com


MEXICAN CORN (OFF THE COB) SALAD - MY NOT SO DUTCH KITCHEN
2020-01-13 Step 1 Cut the corn off the cob. Step 2 Heat a large skillet over high heat. Add olive oil. Add the corn. Cook for about 3-5 minutes. Try to let it char in various parts. To do this don’t stir the corn so often. Transfer to a large bowl and let cool while prepping the rest. Step 3 In a medium bowl add all the dressing ingredients and mix. Set ...
From mynotsodutchkitchen.com


MEXICAN STREET CORN SALAD RECIPE - FED & FIT
To clean the peppers, peel the skin from the peppers once they are cool enough to touch, then split the peppers open and remove the seeds. Once clean, dice the peppers. Whisk together the mayo, sour cream, lime juice, chili powder, and salt in a large bowl, then add the corn, poblano peppers, cilantro, onion, and cotija cheese.
From fedandfit.com


EASY MEXICAN STREET CORN SALAD (IN 20 MINUTES!) - EVOLVING TABLE
2020-04-15 Instructions. Combine oil, butter, corn kernels, and salt in a medium-sized skillet over medium heat. *. Cook for 10 minutes, stirring corn every 2 minutes. Whisk together garlic, lime juice, and mayo in a small bowl while corn is cooking. Remove corn from heat once it is tender and let sit for 5 minutes.
From evolvingtable.com


MEXICAN STREET CORN SALAD - SO EASY AND SOOOO GOOD!
Remove the corn from the pan, and spread it out a bit so that it cool better while you make the sauce. In a medium bowl mix together the crema, mayonnaise, chili powder, garlic, and cilantro, if using. Fold in the corn, covering each kernel with the mayonnaise mixture. Sprinkle the dish with the cheese and lime juice.
From cookthestory.com


MEXICAN GRILLED CORN SALAD RECIPE FOR A TASTE OF MEXICO AT HOME
Season the cobs generously with coarse sea salt. Grill the corn cobs until they’re slightly charred, then turn all cobs to char-grill the next side, and so on, until each corn cob is char-grilled on all sides. This should take around 15 minutes. As the corn cobs are grilling, prep the other ingredients and the garnish.
From grantourismotravels.com


ULTIMATE MEXICAN CORN SALAD (QUICK & EASY!) - DINNER, THEN DESSERT
2019-07-06 Mexican corn salad is an easy no-cook side dish for your summer bbq with corn, mayo, lime juice, chili powder, cilantro and cotija cheese that gives you elote flavors without the cob! Yield 8 servings. Prep Time 15 minutes. Total Time 15 minutes. Course Side Dish.
From dinnerthendessert.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

What do you do with corn on the cob for salad?
To make this salad, grill the corn on the cob and mix together the mayo, lime juice and zest, and garlic in a small bowl. Cut the corn kernels off the cob and add them to a bowl along with the scallions, Cotija cheese, cilantro, smoked paprika, and jalapeño.
How to cook corn on the cob with jalapeno peppers?
Cut the kernels from each ear of corn until you have 4 cups of fresh kernels. Heat the vegetable oil in a large skillet over medium-high heat. Add the jalapeño pepper and sauté for 2 minutes. Add the corn kernels and season with salt. Cook, stirring occasionally, until toasted and golden brown, about 10 to 15 minutes.
How do you cook corn on the cob with mayonnaise?
Using a sharp knife, carefully cut corn kernels off cob. Add about 1/2" water to a medium saucepan and salt well. Bring to a simmer. Add corn, cover, and cook until corn is tender, 3 to 4 minutes. Drain and pat dry. In a serving bowl, toss corn with mayonnaise, cotija, lime juice, cilantro, and chili powder.
How to cook corn on the cob for taco meat?
Remove the corn kernels off the cooked ears of corn and set to the side. Heat a frying pan with the salted butter. Add the corn kernels, lime zest and juice, and green onions. Cook for 5 minutes until warm. Turn the heat off the burner. Then mix in the mayonnaise, crumbled Cotija cheese, fresh cilantro and chili powder.

Related Search