Mexican street corn salad allrecipes - Corn salad

Author: Kenneth Lopez  

This salad was inspired by the recipes I've seen for grilled Mexican corn on the cob--mayo, lime, cotija cheese--just adjusted for those that would rather not eat corn on the cob or to save time (and grill space) during your bbq! Fresh corn on the cob gets pan roasted in Country Crock® Spread so it gets that wonderful grilled flavor.

Mexican Street Corn Salad

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
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 10
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
Nutrition:
  • Calories: 166.8 calories
  • Carbohydrate: 18.9 g
  • Cholesterol: 8.4 mg
  • Fat: 9.9 g
  • Fiber: 2.7 g
  • Protein: 4.2 g
  • Saturated Fat: 2.2 g
  • Sodium: 314.6 mg
  • Sugar: 3.3 g
How to cook:
  1. Remove corn from cob using a sharp knife. You should have about 6 cups.
  2. 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.
  3. Stir in remaining ingredients. Serve warm or room temperature. Garnish with additional cilantro and Cotija cheese if desired.
Notes: Best Mexican Corn Salad Recipe, 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,

Mexican Corn-off-the-Cob Salad

Mexican Corn-off-the-Cob Salad
This salad was inspired by the recipes I've seen for grilled Mexican corn on the cob--mayo, lime, cotija cheese--just adjusted for those that would rather not eat corn on the cob or to save time (and grill space) during your bbq! Can be served cold or at room temp.
Provided by: HeidiS
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 8
Ingredients:
  • 4 ears corn, with husks
  • ½ lime, juiced, or more to taste
  • ½ teaspoon chili powder
  • 5 ounces crumbled cotija cheese
  • ¼ cup packed chopped fresh cilantro
  • 4 tablespoons mayonnaise
  • 1 pinch ground black pepper to taste
  • 1 pinch salt to taste
Nutrition:
  • Calories: 209 calories
  • Carbohydrate: 13.7 g
  • Cholesterol: 28.3 mg
  • Fat: 15.2 g
  • Fiber: 1.9 g
  • Protein: 7.2 g
  • Saturated Fat: 5.7 g
  • Sodium: 357.6 mg
  • Sugar: 2.2 g
How to cook:
  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Grill corn in the husks on the preheated grill, turning occasionally, to desired tenderness, about 15 minutes; some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl.
  3. Add lime juice and chili powder, then mix in cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined. Taste and add salt if necessary.
Notes: Skillet Elote (Mexican Street Corn), Step 1. Whisk mayonnaise, lime juice, and chili powder together in a bowl until evenly combined. Set aside. · Step 2. Heat a large cast iron skillet over medium-

Elote Salad

Elote Salad
A nice way to have elote without having to eat it straight off the husk.
Provided by: BmanS1965
Total time: 95 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 9
Ingredients:
  • 6 ears corn in the husk
  • ½ cup mayonnaise
  • 1 lime, juiced
  • 1 teaspoon hot sauce
  • ½ teaspoon mild chile powder
  • ¼ teaspoon smoked paprika
  • ½ cup crumbled Cotija cheese
  • ½ cup coarsely chopped cilantro
  • 3 scallions, sliced
Nutrition:
  • Calories: 257.1 calories
  • Carbohydrate: 20.1 g
  • Cholesterol: 18.5 mg
  • Fat: 19 g
  • Fiber: 3.1 g
  • Protein: 5.7 g
  • Saturated Fat: 4.4 g
  • Sodium: 265.8 mg
  • Sugar: 3.5 g
How to cook:
  1. Soak corn in cold water for at least 1 hour.
  2. Mix mayonnaise, lime juice, hot sauce, chile powder, and paprika together in a bowl. Refrigerate chile-lime mayonnaise.
  3. Preheat an outdoor grill for medium heat and lightly oil the grate. Drain corn and grill away from the heat source, 15 to 20 minutes. Let cool until easily handled. Shuck corn and return to the grill; cook over the heat source until lightly charred, 3 to 5 minutes. Remove and let cool.
  4. Cut kernels off the cob. Combine corn kernels, Cotija cheese, cilantro, and scallions in a large bowl. Fold in chile-lime mayonnaise.
Notes: Mexican Street Corn-Chicken Salad Recipe, Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt

Mexican Corn Salad

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: Allrecipes Member
Total time: 46 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 8
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
Nutrition:
  • Calories: 169.3 calories
  • Carbohydrate: 20.3 g
  • Cholesterol: 22.9 mg
  • Fat: 9.8 g
  • Fiber: 3.9 g
  • Protein: 4 g
  • Saturated Fat: 5.6 g
  • Sodium: 273.3 mg
  • Sugar: 5.5 g
How to cook:
  1. 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.
  2. Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.
Notes: Spiced Street Corn Salad (Esquites), Ingredients · 2 tablespoons vegetable oil · 4 cups fresh sweet corn kernels · ½ medium white onion, chopped · 3 cloves garlic, minced · 1 small jalapeno pepper,
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