Summermexicancornsalad Recipes

SUMMER CORN SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
• In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

MEXICAN CORN SALAD

Steps:

• In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.
• Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.

MEXICAN CORN SALAD

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.

MEXICAN SUMMER SALAD

Steps:

• In a small, dry skillet, toast the cumin seeds, coriander seeds, chile, and pine nuts over medium-high heat, stirring constantly, until fragrant, about 3 minutes. Transfer the dressing to a serving bowl and whisk in the olive oil. Season with salt and pepper, to taste.
• Add the olives, tomatoes, cilantro and cheese. Toss gently to combine and serve.
• *Cooks Note: The dried chile can also be cut into small rings using scissors.

SUMMER CORN SALAD

Steps:

• Shave the corn off the cob and place in a bowl. Add the onions, bell peppers and cilantro and mix.
• In a separate bowl, whisk together the olive oil, lime juice and a pinch of salt and pepper. Dress the corn with the mixture, adding additional salt and pepper if needed.

MEXICAN CORN SALAD

Steps:

• Combine all ingredients in a bowl and toss well.
• Cover and chill approximately 8 hours.
• Stir well before serving.

EASY CORN SALAD

Steps:

• In a small bowl, combine all ingredients; mix well. Cover and refrigerate until serving.

SUMMER MEXICAN CORN SALAD

Steps:

• Combine corn, peppers, onion, celery, cheese and mayonnaise.
• Cover and refrigerate 30 minutes or until chilled.
• Stir in crushed chips, diced tomatoes and avocado just prior to serving.