Spicy Fresh Corn Salad Recipes

ESQUITES (MEXICAN CORN)

Steps:

• Preheat grill to medium-high.
• Grill corn, turning occasionally, until lightly charred and tender, 8 to 12 minutes total.
• Meanwhile, whisk mayonnaise, sour cream, scallion, cheese, lime zest, lime juice, salt and chile powder in a medium bowl.
• Cut the kernels from the cobs. Add to the bowl and toss to combine.

SPICY FRESH CORN SALAD

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Shuck corn and remove the silks. Cut off the base of the stalk and slice kernels off the cob. Transfer kernels to a rimmed baking sheet. Add green pepper and shallot. Drizzle with oil and season with salt and pepper. Toss and spread out in an even layer.
• Broil in the preheated oven until fragrant, about 5 minutes. Stir and spread back out on the sheet. Continue broiling until corn starts to brown, about 5 minutes more. Cool for 5 minutes.
• Transfer vegetables to a large bowl. Add mayonnaise, lime juice, and cilantro. Stir until vegetables are evenly coated. Gently fold in avocado.

FRESH CORN SALAD

Steps:

• Bring a large pot of water to a boil. Add corn and cook for 10 minutes. Drain and cool under running water so it's easier to handle.
• Cut corn off the cobs into a large bowl. Add tomatoes, green onions, cilantro, olive oil, vinegar, salt, and pepper and mix together. Add feta cheese just before serving.

FRESH CORN SALAD

Steps:

• In a large saucepan, cook corn in enough boiling water to cover for 5-7 minutes or until tender. Drain, cool and set aside. , In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, salt if desired, basil and cayenne pepper. Cut cooled corn off the cob (should measure 4 cups). , Add the corn, tomatoes, onion and peppers to the oil mixture. Mix well. Cover and chill for several hours or overnight.

FRESH CORN SALAD WITH SPICY SHRIMP AND TOMATOES

Steps:

• -Place the corn kernels in a saucepan and cover with water. Bring to a boil, then drain and rinse with cold water. Set aside to cool.
• In a bowl, mix the cajun seasoning and the shrimp. Over medium heat, put the olive oil in a large skillet. When it's hot, add the shrimp, garlic and red pepper flakes. Cook the shrimp 2 minutes on each side. Remove from the pan to cool.
• To make the dressing, just combine the lime juice, vinegar, olive oil and chile powder with a small whisk.
• Place all salad ingredients in a large bowl and pour the dressing over. Toss gently and taste to see if it needs anything (salt, pepper, lime -- ).
• You can serve it at room temperature, or chilled. Or even slighly warm, I would imagine. It's just delicious, as well as easy and quick!

SUPER EASY FRESH CORN SALAD

Steps:

• Cook the ears of corn for about 5-7 minutes in a large pot of boiling salted water.
• Drain and place into a bowl of ice water to stop the cooking.
• When corn is cooled, cut kernels off of the cob.
• Mix corn in a large bowl with red onions, oil, vinegar, salt and pepper.
• Toss in fresh basil ribbons right before serving.
• I usually taste to see if more salt and pepper is needed.
• Can be served cold or at room temperature.

SPICY CORN AND SHISHITO SALAD

Steps:

• In a small bowl, whisk 2 tablespoons olive oil with the lime juice, cumin and 3/4 teaspoon salt. Stir in the red onion and garlic and set aside until ready to use. (Do this step first so the onions and garlic have time to mellow slightly in the dressing.)
• Place the corn kernels in a large bowl and set aside. In a medium (10-inch) sauté pan, heat the remaining 1 1/2 tablespoons olive oil over medium heat. Add the shishitos, jalapeño and a pinch of salt and cook, stirring occasionally, until the peppers are tender and beginning to brown, 4 to 6 minutes.
• Add the peppers and dressing to the bowl with the corn and toss well. Add the cheese, if using, and toss. Garnish with cilantro.