Corny Mexican Salad Recipes

CORNY MEXICAN SALAD

From Suzanne McKinley of Lyons, Georgia comes this fresh-tasting medley of veggies tossed with a zesty oil-and-vinegar dressing. Serve the salad alone as a side dish or pair it with tortilla chips for an appetizer.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 10

Corny Mexican Salad image

Steps:

In a bowl, combine the beans, corn, tomato, avocado and onion. In a small bowl, whisk the oil, vinegar, salt and hot pepper sauce; pour over bean mixture and toss to coat. Serve with tortilla chips if desired.

Nutrition Facts :

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 medium tomato, chopped
1 medium ripe avocado, peeled and cubed
1/2 cup chopped onion
1/2 cup vegetable oil
1/4 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
Tortilla chips

MEXICAN CORN SALAD

I'm not sure if this recipe should be called a salad or a salsa, but it sure is good when made with sweet corn. Try it and decide for yourself.

Provided by Anonymous

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 46m

Yield 4

Number Of Ingredients 8

Mexican Corn Salad image

Steps:

In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.
Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.

Nutrition Facts : Calories 169.3 calories, Carbohydrate 20.3 g, Cholesterol 22.9 mg, Fat 9.8 g, Fiber 3.9 g, Protein 4 g, SaturatedFat 5.6 g, Sodium 273.3 mg, Sugar 5.5 g

Ingredients

3 tablespoons butter
2 cups whole corn kernels, cooked
1 red bell pepper, diced
1 cup chopped zucchini
2 green onions, chopped
1 jalapeno pepper, seeded and minced
½ cup salsa
2 tablespoons chopped fresh cilantro

MEXICAN CORN SALAD

A refreshing side dish with just a bit of kick. You can adjust the jalapeno and chili powder to taste if you like it spicier! Makes a great base for corn salsa too. Just kick up the spices and add tomatoes and black beans.

Provided by Brookelynne26

Categories Corn

Time 10m

Yield 6 1/2 cup servings, 6 serving(s)

Number Of Ingredients 11

Mexican Corn Salad image

Steps:

Combine all ingredients in a bowl and toss well.
Cover and chill approximately 8 hours.
Stir well before serving.

Nutrition Facts : Calories 97.6, Fat 2.9, SaturatedFat 0.4, Sodium 199.7, Carbohydrate 18.5, Fiber 2.3, Sugar 0.8, Protein 2.6

Ingredients

1 (16 ounce) package frozen corn, thawed
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped red onion
1/4 cup fresh lime juice
2 tablespoons minced and seeded jalapenos (about 1 large)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
2 garlic cloves, minced

CORNY SALAD

Provided by Rachael Ray : Food Network

Categories side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 8

Corny Salad image

Steps:

Fill a tall pot with 2 to 3 inches of water. Bring to a boil. Add corn ears, cover pot reduce to simmer and cook 3 to 5 minutes depending on sweetness of corn and how crisp you like it. Remove and let cool enough to handle. Scrape corn from cobs by running knife along cob and balancing the corn upright on fat end of cob.
In a bowl combine the zest of 1 lime, the juice of 2 limes and the hot sauce. Whisk in extra-virgin olive oil, and add the spinach, onions, bell pepper and corn. Toss the salad to combine and season with salt and pepper, to taste.

Ingredients

6 ears fresh corn
2 limes
2 tablespoons hot sauce, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
4 generous handfuls baby spinach, chopped
1 small red onion, chopped
1 red bell pepper, seeded and chopped
Salt and freshly ground black pepper

MEXICAN-STYLE CORN SALAD

Throw together this simple, no-cook salad in 15 minutes flat for a colourful, speedy side dish

Provided by Chelsie Collins

Categories Side dish

Time 15m

Number Of Ingredients 7

Mexican-style corn salad image

Steps:

Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.

Nutrition Facts : Calories 165 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein

Ingredients

2 x 340g cans salt-free sweetcorn , drained
1 red onion , finely chopped
2 large tomatoes , deseeded and finely diced
½small pack coriander , roughly chopped
juice 2 limes
4 tbsp extra virgin olive oil
2 tsp clear honey

MEXICAN STREET CORN SALAD

With our recipe for Mexican Street Corn Salad, we've taken the flavors of Elote, authentic Mexican street corn, and turned it into a fun side dish. Fresh corn on the cob gets pan roasted in Country Crock® Spread so it gets that wonderful grilled flavor. Then combine it with authentic Elote ingredients, like cilantro, lime juice, and cotija cheese. This recipes makes a great side dish or serve it with tortilla chips for fun appetizer or snack.

Provided by Country Crock®

Time 30m

Yield 6

Number Of Ingredients 10

Mexican Street Corn Salad image

Steps:

Remove corn from cob using a sharp knife. You should have about 6 cups.
Melt Country Crock® Spread in large non-stick skillet over high heat. Add corn and salt and cook until slightly charred, about 5 minutes, stirring frequently. Be careful not to overcrowd skillet or corn will steam. If necessary, char corn in 2 batches. Add jalapeno, garlic, and cumin and cook 1 minute.
Stir in remaining ingredients. Serve warm or room temperature. Garnish with additional cilantro and Cotija cheese if desired.

Nutrition Facts : Calories 166.8 calories, Carbohydrate 18.9 g, Cholesterol 8.4 mg, Fat 9.9 g, Fiber 2.7 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 314.6 mg, Sugar 3.3 g

Ingredients

6 ears corn on the cob, husked
2 tablespoons Country Crock® Spread
½ teaspoon salt
2 medium fresh jalapeno peppers, seeded and chopped
2 cloves garlic, chopped
1 teaspoon ground cumin
¼ cup mayonnaise
2 tablespoons lime juice
¼ cup chopped cilantro
2 tablespoons grated Cotija cheese

MEXICAN SALAD

Based on a recipe from House of Finland's cookbook from San Diego, California, Our Best Home Cooking. This is my youngest stepson's favorite salad. Add cooked chicken and serve with quesadillas for a meal.

Provided by mersaydees

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Mexican Salad image

Steps:

In a bowl, mix first 4 ingredients together until well tossed and combined.
Add corn chips avoiding heavy mixing to keep from crushing the chips.
Toss in Catalina dressing with hot salsa (if using) just before serving or serve it/them separately to taste.

Nutrition Facts : Calories 219.3, Fat 10.4, SaturatedFat 6.1, Cholesterol 29.7, Sodium 922.2, Carbohydrate 19, Fiber 4.7, Sugar 6.4, Protein 12.5

Ingredients

1 small head lettuce, shredded
1 tomatoes, cut into small pieces
1 cup cheddar cheese, grated
1 (14 1/2 ounce) can ranch style beans, well drained
Fritos corn chips, original style corn ships
Catalina dressing
hot salsa (optional)

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