Blackened Corn Salad Recipes

MEXICAN BLACKENED CORN

This corn dish is perfect as a side, used as a topping on a taco, mixed into a salad, with quinoa, or even served cold. I first discovered a similar dish at the Amigo Room inside The Ace Hotel in Palm Springs, CA. This was a staple of my diet in California and since I've moved to New York, I set out to perfect their recipe and put my own spin on it. This is my version, I hope you enjoy it!

Provided by CaliforniCajun

Categories Side Dish Vegetables Corn

Time 1h10m

Yield 4

Number Of Ingredients 11

Mexican Blackened Corn image

Steps:

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, chop the bacon.
Place the kernels of corn into a large skillet over high heat, and sprinkle the cumin, sea salt, and cayenne pepper over the corn. Turn the corn gently over with a spatula as it cooks, then stir in the onion, red bell pepper, and garlic. Stir the corn mixture every few minutes, until it begins to stick in the pan. Pour the beer into the pan to help unstick the corn, stir, and cook until the corn is dark with very dark spots, and the onion and red bell pepper are soft, about 20 minutes. Remove from heat, and sprinkle with chopped bacon, cotija cheese, and cilantro.

Nutrition Facts : Calories 178.7 calories, Carbohydrate 21.3 g, Cholesterol 18.6 mg, Fat 7.5 g, Fiber 3.1 g, Protein 8.6 g, SaturatedFat 3 g, Sodium 428.9 mg, Sugar 4.1 g

Ingredients

4 slices bacon
4 ears fresh sweet corn, kernels cut from the cob
1 teaspoon ground cumin
¼ teaspoon sea salt
¼ teaspoon ground cayenne pepper
1 small onion, chopped
½ small red bell pepper, chopped
2 cloves garlic, chopped
¼ cup beer
¼ cup crumbled cotija cheese
¼ cup chopped fresh cilantro

BLACKENED CORN SALAD

I found this in Sam the Cooking Guys's cookbook called 'just a bunch of recipes'. I needed to use up a bounty of corn purchased at a farm stand. I tweaked it to our tastes, of course. The original recipe called for 1/2 to 1 tsp. of cayenne pepper (way too much for my husband's taste)_so I used 1/4 tsp. The original called for the juice of 1 lime, which I would have been happy to use but, I lacked a lime so I used 2 T. of bottled lime juice. Also, the original called for crumbled goat cheese but I used what I had on hand....a Mexican (Cacique) Cotija Queso Seca cheese that crumbles. I think you could use any crumbly type cheese but I would stay away from really strong flavored ones, such as blue or roquefort. The Cacique was perfect for our tastes, just right! I'm posting the recipe with my changes. Oh, also, if you don't like cilantro, please don't try this recipe because, in my taste buds, the fresh cilantro really makes this dish. This is a wonderful, colorful side dish. My daughter said it looked like the Mexican flag!

Provided by Hey Jude

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Blackened Corn Salad image

Steps:

Preheat your grill to medium (gas grill).
Brush the corn with some of the olive oil (reserve the rest) and roast on the grill until softened and nicely browned and charred in spots, about 30 minutes. Remove and let cool.
Cut the kernels off the cob into a medium-sized bowl.
Add all remaining ingredients, including the remaining olive oil, mix well and serve.

Nutrition Facts : Calories 335, Fat 20.2, SaturatedFat 7.5, Cholesterol 22.4, Sodium 385.9, Carbohydrate 34.1, Fiber 4.1, Sugar 6.3, Protein 10.5

Ingredients

4 ears corn, husks and silk removed
3 tablespoons olive oil
1 red bell pepper, diced small
1/4 cup finely chopped fresh cilantro
1/4 cup finely diced red onion
1/4 teaspoon cayenne pepper
1 lime, juice of (or 2 T. lime juice)
1/2 teaspoon kosher salt
4 ounces crumbled goat cheese (or Mexican Cotija Queso seca)

BLACK BEAN AND CORN SALAD II

This salad is very colorful and includes a very tasty lime dressing.

Provided by Jen

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 12

Black Bean and Corn Salad II image

Steps:

Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 35.1 g, Fat 24.5 g, Fiber 12.2 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 829.7 mg, Sugar 4.1 g

Ingredients

⅓ cup fresh lime juice
½ cup olive oil
1 clove garlic, minced
1 teaspoon salt
⅛ teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 ½ cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
½ cup chopped fresh cilantro

CORN AND BLACK BEAN SALAD

If you like 'southwest cuisine' you will love this.

Provided by Jodi T.

Categories Salad Beans Black Bean Salad Recipes

Time 13h30m

Yield 4

Number Of Ingredients 10

Corn and Black Bean Salad image

Steps:

In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 28.6 g, Fat 8.4 g, Fiber 7.1 g, Protein 7.5 g, SaturatedFat 1 g, Sodium 805 mg, Sugar 4.6 g

Ingredients

¼ cup balsamic vinegar
2 tablespoons vegetable oil
½ teaspoon salt
½ teaspoon white sugar
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon chili powder
3 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can sweet corn, drained

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This salad is very colorful and includes a very tasty lime dressing.

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