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 !
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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 !
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MEXICAN CORN SALAD II

MEXICAN CORN SALAD II
A nice Mexican corn salad recipe to try !
INGREDIENTS

• 3 c. corn, canned or frozen
• 1 med. red onion
• 1/2 c. diced pepper
• 1 tbsp. chopped parsley
• 1/4 c. sour cream
• 1 tbsp. soy sauce
• 1 tbsp. wine vinegar
• 1/2 c. mayonnaise
• Salt and pepper to taste

INSTRUCTIONS
Put corn, onion, pepper and parsley in bowl and mix. In small bowl whisk together cream and soy sauce. Add vinegar, whisk to blend. Add mayonnaise and whisk until light and frothy. Mix with corn mixture and chill. The Mexican corn salad recipe is ready to serve. Nice !
grilled-scallops-with-mexican-corn salad recipe