HOW TO MAKE MEXICAN CORN SALAD

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MEXICAN CORN SALAD III

MEXICAN CORN SALAD III
MEXICAN CORN SALAD RECIPE INGREDIENTS
  • 1 (16 oz.) can kernel corn, drained
  • 1 (16 oz.) can kidney beans, drained
  • 1 (16 oz.) can pitted black olives, drained
  • 1/2 c. mayonnaise
  • 1/4 c. chopped green onion, tops
  • 2 tbsp. chili sauce
  • 1/2 tsp. chili powder
  • 2 tbsp. cider vinegar
  • 4 drops hot pepper sauce; optional
MEXICAN CORN SALAD RECIPE INSTRUCTIONS
Mix everything except vegetables. Then add corn, beans, and olives. Stir and chill...enjoy the Mexican corn salad !
mexican-corn-tomato-salad

Summer Mexican Corn Salad Recipe

Summer Mexican Corn Salad Recipe
Mexican Corn Salad Recipe Ingredients

  • 6 ears corn, husked and cleaned
  • 3 large tomatoes, diced
  • 1 large onion, diced
  • 1/4 cup chopped fresh basil
  • 1/4 cup olive oil
  • 2 tablespoons white vinegar
  • salt and pepper to taste

Mexican Corn Salad Recipe Instructions

First of all 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-and-shrimp-salad.

Mexican Corn and Shrimp Salad





Mexican Corn and Shrimp Salad

Mexican Corn Salad Recipe Ingredients
  • 1/2 pound cooked medium shrimp, peeled and deveined
  • 1 1/3 cups fresh or frozen corn
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green onions
  • 1 tablespoon cider vinegar
  • 1 tablespoon canola oil
  • 1/2 teaspoon minced fresh basil
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • dash cayenne pepper

Mexican Corn Salad Recipe Instructions

First of all In a bowl, toss the shrimp, corn, red pepper and onions. And then In a small bowl, combine the vinegar, oil, basil, lemon juice, sugar, salt and cayenne. Next is to Pour over shrimp mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled...enjoy it !
summer-mexican-corn-salad-recipe

Mexican Corn Salad I









Mexican Corn Salad Recipe I

Mexican Corn Salad Recipe Ingredients:
  • 1/4 cup honey mustard
  • 1/4 cup Italian salad dressing
  • 1 teaspoon chili powder
  • 30 ounces corn -- drained
  • 2 cups ripe tomatoes -- diced
  • 1 medium green bell pepper -- cut in rings
  • 1 1/3 cup red onion -- sliced
Mexican Corn Salad Recipe Instructions:

Whisk together mustard, salad dressing and chili powder in small bowl. Mix corn, tomato, pepper and onion in large bowl; stir in dressing mixture, tossing to coat well. Refrigerate until serving time. The Mexican Corn salad recipe is ready...enjoy the salad !!
grilled-scallops-with-mexican-corn.

Mexican Corn Salad Recipe










Mexican Corn Salad Recipe


Mexican Corn Salad Recipe Ingredients

* 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
* 1/4 cup chopped cucumber
* 1/4 cup chopped seeded tomato
* 1 tablespoon chopped green onions
* 3/4 teaspoon minced seeded jalapeño pepper
* 2 teaspoons fresh lime juice
* 1/2 teaspoon vegetable oil
* 1/8 teaspoon ground cumin
* Dash of salt
* Dash of black pepper

Mexican Corn Salad Recipe Instructions

Combine first 5 ingredients (CORN) in a medium bowl; toss well.

Combine lime juice and remaining 4 ingredients, stirring with a wire whisk. Pour lime juice mixture over vegetable mixture, and toss well. Cover and chill at least 2 hours. Stir just before serving. The Mexican corn salad recipe is ready...nice !

Tip: This jalapeño-hot corn side dish is great served with Tex-Mex entrées like burritos and enchiladas.
grilled-scallops-with-mexican-corn salad.

Grilled Scallops with Mexican Corn Salad










Grilled Scallops with Mexican Corn Salad


Mexican Corn Salad Recipe Ingredients

* 1 clove(s) garlic, minced
* 1 tablespoon(s) minced red onion
* 2 tablespoon(s) fresh lime juice
* 8 small ears of corn, husked
* Vegetable oil, for brushing
* 1/3 cup(s) mayonnaise
* 1 teaspoon(s) pure ancho chile powder
* 4 ounce(s) (crumbled 1 1/4 cups) cotija or ricotta salata cheese
* Salt and freshly ground pepper
* Hot sauce
* 12 large sea scallops
* Lime wedges, for serving

MEXICAN CORN SALAD RECIPE INSTRUCTIONS

1. Light a grill. In a large bowl, toss the garlic and onion with the lime juice and let stand for 10 minutes.
2. Brush the corn with oil and grill over moderate heat until charred and just tender, about 10 minutes. Transfer to a work surface and cut the kernels off the cobs.
3. Whisk the mayonnaise and chile powder into the garlic, onion, and lime juice. Add the cheese and corn to the bowl and toss. Season with salt, pepper, and hot sauce.
4. Brush the scallops with vegetable oil and season with salt and pepper. Grill over high heat until nicely browned and barely cooked through, about 3 minutes per side. Spoon the corn salad onto 4 plates and top with the scallops. Serve with lime wedges. The Mexican Corn Salad Recipe
is ready to serve..enjoy it !
mexican-corn-salad recipe-ii.

Mexican Corn Tomato Salad

Mexican Corn Tomato Salad
Mexican Corn Salad Recipe Ingredients

  • 6 ears Mexican corn, husked and cleaned
  • 1 red bell pepper, seeded and diced
  • 1/2 red onion, diced
  • 1 medium tomato, diced
  • 1/3 cup extra virgin olive oil
  • 1/3 cup balsamic vinegar
  • 1 tablespoon minced garlic
  • ground black pepper to taste

Mexican Corn Salad Recipe Instructions

Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs.
In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving...enjoy the Mexican corn salad !
mexican-corn-salad-recipe.