CORN SALSA SALAD RECIPES
BEST MEXICAN CORN SALAD RECIPE - HOW TO MAKE ... - DELISH
An easy recipe for eloté-inspired Mexican corn salad from Delish.com.
Provided by Lindsay Funston
Categories low sugar nut-free vegetarian Cinco de Mayo Fourth of July picnic lunch salad side dish
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 4 servings
Number Of Ingredients 7
Steps:
- Using a sharp knife, carefully cut corn kernels off cob. Add about 1/2" water to a medium saucepan and salt well. Bring to a simmer. Add corn, cover, and cook until corn is tender, 3 to 4 minutes. Drain and pat dry. In a serving bowl, toss corn with mayonnaise, cotija, lime juice, cilantro, and chili powder. Season generously with salt. Top with more cotija, cilantro, and a sprinkle of chili powder before serving.
FRESH CORN AND TOMATO SALAD RECIPE - FOOD NETWORK
Provided by Food Network Kitchen
Categories side-dish
Total Time 30 minutes
Cook Time 15 minutes
Yield 6 cups
Number Of Ingredients 8
Steps:
- Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
- Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.
Nutrition Facts : Calories 346 calorie, FatContent 18 grams, SaturatedFatContent 5 grams, CholesterolContent 19 milligrams, SodiumContent 457 milligrams, CarbohydrateContent 37 grams, FiberContent 3 grams, ProteinContent 13 grams, SugarContent 10 grams
More about "corn salsa salad recipes"
BEST MEXICAN CORN SALAD RECIPE - HOW TO MAKE ... - DELISH
An easy recipe for eloté-inspired Mexican corn salad from Delish.com.
From delish.com
Reviews 3.7
Total Time 25 minutes
Category low sugar, nut-free, vegetarian, Cinco de Mayo, Fourth of July, picnic, lunch, salad, side dish
Cuisine American, Mexican
From delish.com
Reviews 3.7
Total Time 25 minutes
Category low sugar, nut-free, vegetarian, Cinco de Mayo, Fourth of July, picnic, lunch, salad, side dish
Cuisine American, Mexican
- Using a sharp knife, carefully cut corn kernels off cob. Add about 1/2" water to a medium saucepan and salt well. Bring to a simmer. Add corn, cover, and cook until corn is tender, 3 to 4 minutes. Drain and pat dry. In a serving bowl, toss corn with mayonnaise, cotija, lime juice, cilantro, and chili powder. Season generously with salt. Top with more cotija, cilantro, and a sprinkle of chili powder before serving.
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CORN AND BLACK BEAN SALAD RECIPE: HOW TO MAKE IT
This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! —Krista Frank, Rhododendron, Oregon
From tasteofhome.com
Reviews 5.0
Total Time 15 minutes
Category Lunch, Side Dishes
Cuisine North America, Mexican
Calories 142 calories per serving
From tasteofhome.com
Reviews 5.0
Total Time 15 minutes
Category Lunch, Side Dishes
Cuisine North America, Mexican
Calories 142 calories per serving
- In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.
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