Rainbow Mexican Corn Salad Recipes

RAINBOW MEXICAN CORN SALAD

Rainbow Mexican Corn Salad image

This rainbow Mexican corn salad is a tasty twist on Mexican corn. Colorful vegetables and fruit are tossed in a creamy lime dressing for the perfect sweet and tangy salad. A beautiful and tasty side dish for picnics and parties.

Provided by Denise Wright (MyLifeCookbook.com)

Time 10m

Number Of Ingredients 17

Ingredients

Salad
1 red bell pepper (chopped)
1 cup blueberries
1/4 cup cilantro (minced)
1 cup carrots (shredded)
1 red onion (chopped)
4 cups corn (cooked)
1 cup red cabbage (finely chopped)
1 jalapeno (minced)
Dressing
zest of 1 lime
1/2 teaspoon of salt
1/4 cup olive oil
1/4 cup mayo
1/2 teaspoon chili powder
1/4 cup lime juice
1 clove of garlic (crushed)

Steps:

In a bowl, mix the lime zest, lime juice, garlic, salt, olive oil, chili powder and mayo. Whisk until well combined.
Place all of your salad ingredients in a large bowl and toss with the dressing. I used about 3/4 of the dressing so go slowly with it until you have it the way you like it.
Refrigerate until ready to eat.

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

Ingredients

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-STYLE CORN SALAD

Mexican-style corn salad image

Throw together this simple, no-cook salad in 15 minutes flat for a colourful, speedy side dish

Provided by Chelsie Collins

Categories Side dish

Time 15m

Number Of Ingredients 7

Ingredients

2 x 340g cans salt-free sweetcorn , drained
1 red onion , finely chopped
2 large tomatoes , deseeded and finely diced
½small pack coriander , roughly chopped
juice 2 limes
4 tbsp extra virgin olive oil
2 tsp clear honey

Steps:

Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.

Nutrition Facts : Calories 165 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein

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