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 SALAD
Something I just threw together one night but ended up being the best salad I've ever made--corn, cheese, tomatoes and tortilla chips complimented by ranch dressing with a kick.
Provided by GreenEyedLS
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all salad ingredients together in large serving bowl.
- Mix all dressing ingredients together in a cup or small bowl.
- Toss with dressing or serve on the side.
- If preparing ahead of time, wait to add chips so they stay crisp.
ROASTED CORN AND GARLIC SALSA (SOUTHWEST)
This recipe was found in the 1997 cookbook, Vegetarian Planet. Preparation time does not include the 1 hour needed for the flavors of the salsa to develop.
Provided by Sydney Mike
Categories Low Protein
Time 30m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- In a roasting pan, combine corn kernels & sliced garlic & mix well.
- Drizzle olive oil over the corn, then add the water, salt & pepper, mixing well.
- Roast corn & garlic, uncovered for 20 minutes.
- In a bowl, combine tomatoes, corn/garlic mixture, lime juice, jalapeno & cilantro.
- Stir well, then let the salsa stand for 1 hour at room temperature to develop the flavors.
- Serve salsa immediately or store in a sealed container in the refrigerator for up to 4 days ~ It is, however, best the day it's made!
ROASTED GARLIC
Provided by Food Network
Time 1h10m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Slice off 3/4-inch from the pointy end of the garlic to expose a bit of each clove. Place garlic heads in center of a square of aluminum foil, cut side up. Sprinkle on a few drops of water, drizzle on the olive oil, and sprinkle on the salt and pepper. Pull corners of foil up to enclose and fold over to seal. Place package in oven and roast 50 to 60 minutes, until garlic cloves are soft and golden brown. Remove from oven and allow to cool. Squeeze out garlic pulp by squeezing head in half over a bowl. Spread on bread, use as base for dip or dressing.
ROASTED GARLIC
Rather than the pungent flavor it has when raw, roasted garlic is mellow, sweet, and nutty. It's delicious spread on bread or mixed with cooked vegetables.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6 heads
Number Of Ingredients 2
Steps:
- Preheat oven to 425 degrees. Place garlic in a baking dish, drizzle with olive oil, and cover with foil. Roast until soft, about 40 minutes. Remove from oven; let cool. Squeeze cloves out of skins. Whole cloves can be stored, tightly wrapped, in the refrigerator up to 1 week.
ROASTED CORN SALSA
Roasting intensifies the corn's sweetness.
Provided by Martha Stewart
Yield Makes 5 1/2 cups
Number Of Ingredients 9
Steps:
- Heat a grill or broiler to medium hot. Brush corn with melted butter, and place on grill or under broiler, turning often, until about half the kernels are brown, 15 to 20 minutes. Remove corn from heat, and let cool. Using a sharp knife, cut kernels from cobs.
- Combine corn kernels, tomatoes, onion, jalapeno, garlic, and cilantro in a medium bowl. Season to taste with lime juice, salt, and pepper. Serve.
SOUTHWEST CORN CASSEROLE
Slightly spicy corn casserole
Provided by CrisDee
Categories Corn Casserole
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking pan or a large covered casserole dish.
- Combine both types of corn, tomatoes, corn muffin mix, sour cream, Cheddar cheese, onion, egg, and salt in a very large bowl and mix well. Pour into the prepared pan.
- Bake in the preheated oven until firm in the center, about 50 minutes.
Nutrition Facts : Calories 225.8 calories, Carbohydrate 26.4 g, Cholesterol 36.3 mg, Fat 11.2 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 5.7 g, Sodium 951.4 mg, Sugar 2 g
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