Time 10m Yield 9 servings. Number Of Ingredients 7 Steps:
In a large bowl, combine the corn, onions, jalapenos and cilantro. Combine the mayonnaise, salt and pepper; gently stir into corn mixture. Cover and refrigerate for 4 hours.
Time 2h15m Yield 12 Number Of Ingredients 11 Steps:
Combine corn, green onions, bell pepper, and cilantro in a large bowl. Whisk olive oil, vinegar, Dijon mustard, honey, garlic, cumin, and thyme together in a small bowl until well combined. Add dressing to the corn mixture and toss to coat. Refrigerate for 2 hours before serving.
Time 55m Yield 8 Number Of Ingredients 11 Steps:
Place the corn in a large pot with enough water to cover, and soak at least 15 minutes. Preheat grill for high heat. Remove silks from corn, but leave the husks. Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks. Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion. In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.
Time 30m Yield 5 servings Number Of Ingredients 15 Steps:
Add all dressing ingredients to a blender, blend until smooth. In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes. Top with prepared dressing; toss to coat. Enjoy!
Time 10m Yield 9 servings. Number Of Ingredients 13 Steps:
In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, chili powder, salt and cumin; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour or until chilled.
Time 10m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Mix all salad ingredients together in large serving bowl. Mix all dressing ingredients together in a cup or small bowl. Toss with dressing or serve on the side. If preparing ahead of time, wait to add chips so they stay crisp.
More about “southwestern corn salad recipes”
Yield 8 side-dish servings Number Of Ingredients 10 Steps:
Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again. Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Sauté until vegetables are just tender, 6 to 7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Season with salt and pepper.
