CORN LETTUCE RECIPES

Name: Corny Lettuce Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings.
Ingredients: 3 cups shredded lettuce; 3/4 cup fresh or frozen corn, thawed; 2 tablespoons sugar; 2 tablespoons cider vinegar; 1-1/2 teaspoons poppy seeds; 1/2 teaspoon grated onion; 1/4 teaspoon salt; 1/4 teaspoon ground mustard; 1/4 cup vegetable oil; 1/4 cup finely chopped sweet red pepper

CORNY LETTUCE SALAD RECIPE: HOW TO MAKE IT

Corny Lettuce Salad Recipe: How to Make It image

It takes no time to toss together the corn, lettuce and red peppers in my Corny Lettuce Salad. People love the sweet and tangy homemade dressing and the nutty crunch of poppy seeds. I've taken it to potlucks and picnics and it's gone in no time!

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3 cups shredded lettuce
3/4 cup fresh or frozen corn, thawed
2 tablespoons sugar
2 tablespoons cider vinegar
1-1/2 teaspoons poppy seeds
1/2 teaspoon grated onion
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/4 cup vegetable oil
1/4 cup finely chopped sweet red pepper

Steps:

In a salad bowl, toss the lettuce and corn. In a small bowl, combine the sugar, vinegar, poppy seeds, onion, salt and mustard; gradually whisk in oil. Pour over salad and toss to coat. Sprinkle with red pepper.

Nutrition Facts : Calories 187 calories, FatContent 15g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 156mg sodium, CarbohydrateContent 15g carbohydrate (9g sugars, FiberContent 2g fiber), ProteinContent 2g protein.

ELOTE LETTUCE WRAPS WITH CORN AND CHICKEN OR CRAB ...

Elote Lettuce Wraps with Corn and Chicken or Crab ... image

Rachael turns elote (Mexican street corn) into a fun and easy dinner, mixing it with chicken or crab + serving it in lettuce cups.

Provided by Rachael Ray

Number Of Ingredients 34

Ingredients

2 tablespoons olive oil
2 tablespoons butter
2 jalapeno peppers
thinly sliced for spicy or seeded and chopped for less heat
2 Fresno chile peppers
seeded and finely chopped
1 small red onion
finely chopped
1 rib celery with leafy tops
finely chopped
Salt and pepper
2 tablespoons fresh thyme
chopped
3-4 cloves garlic
chopped
1 pound ground chicken or 1 pound crab meat (lump or king legs pulled or chopped and cleaned of tendons and shells)
1 tablespoon cumin for chicken OR 1 tablespoon Old Bay for crab
1 tablespoon cayenne hot sauce
2 teaspoons Worcestershire
½ bottle or can Modelo or Corona (light lager beer)
Juice of 1 lime ?
4 ears corn on cob
grilled then scraped from cob
1 cup Mexican crema
2 tablespoons chipotle paste from a tube or pureed or finely chopped and pasted chipotle in adobo
2 cups crumbled queso fresco or Asadero cheese
3 gem Romaine lettuce or 2 hearts of romaine or 3 bibb lettuce
for cups
Scallions
thinly sliced
Pickled jalapeno peppers
mild or hot
Chopped baked meaty bacon
Cilantro and/or parsley leaves ?

Steps:

Heat EVOO and butter over medium to medium-high heat in a large nonstick skillet
Listicle: Rachael Ray 14-Inch Nonstick Skillet with Helper Handle Add the peppers, onions and celery, season with salt and pepper and soften a couple of minutes
? Add thyme and garlic and stir, then brown and crumble the chicken and season it with cumin, salt and pepper or add the crab and season it with Old Bay
?Add the hot sauce, Worcestershire, beer and lime juice and combine, then add corn and combine
?Add crema mixed with chipotle paste and stir
Transfer to bowl and top with cheese, then garnishes of choice
Serve with lettuce cups or leaves
????????

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