corn salad

This Mexican Street Corn Salad, also known as Esquites, is smoky, spicy, tangy and incredibly delicious. If you love the Mexican corn on the cob then you will love this version.

Mexican Street Corn Salad

corn ((about 5 ears), cut from the cob)

olive oil

red bell pepper (chopped)

red onion (finely chopped)

cilantro (chopped)

onions

jalapeno pepper (diced)

avocado (chopped)

tbsp lime juice ((from about 2 limes))

tsp cumin (ground)

tsp smoked paprika

tsp black pepper (ground)

tsp salt

sour cream ((or yogurt))

mayonnaise

cotija cheese ((or feta), crumbled)

Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.

Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we're using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits.

Transfer the corn to a large bowl and let it cool for a couple minutes.

To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.

To serve garnish with additional cheese and cilantro, if preferred.&nbsp;

https://content.jwplatform.com/videos/b8tYQFsM.mp4

An easy recipe for eloté-inspired Mexican corn salad from Delish.com.

Mexican Corn Salad

corn

Kosher salt

c. cotija cheese

limes

cilantro,

tbsp. chili powder,

yummmmmm. Any way you cook the corn. I do think roasted adds a texture element, and like it that way best.

I roasted frozen in oven. Came out chewy, and stuck all in my teeth. Bummed

I used 2bags of frozen corn(15oz), wish I had three bags.  I roasted the kernels on stove top.  Delish.

Muchas gracias to the person who provided this recipe!  We had a family camping trip this weekend with 12 people total, & even the kids loved this twist on corn.  Appreciate the frozen corn equivalent, it really helped. In my opinion, I used a little too much mayo, but now I know what to change next time, lol.  As for everyone wondering about the cheese, I used grated parmesan in the salad, & shredded parmesan sprinkled on top with the extra chili powder.  I'm keeping this one as a top recipe, & plan to make it often! 👍🙂🌽

Delicious just as written corn fresh can’t get any better. Thank you!

Outstanding recipe. I made both cilantro and basil recipes separately and everyone loved both.

This was delicious - need to double the recipe as there were no leftovers lol

https://streaming.hearstdigitalstudios.com/6ed89578-e271-4c71-8522-986ad6cd530b/video_rover_16x9_1080p_hd_1556562289_69783.mp4

This is the best way to eat your favorite street food.

Mexican Corn Gets A Salad Makeover

Avocado Black Bean Corn Salad ~ fast, easy,&nbsp; fresh and colorful! No cooking required - just chop the veggies and toss&nbsp;with&nbsp;a zesty&nbsp;Cilantro Lime Dressing.&nbsp;

Avocado Black Bean Corn Salad

15 oz cans black beans

avocados

cherry tomatoes (, halved)

red onion (, diced)

cilantro (, rough chopped)

lime juice (, more if desired)

olive oil (, extra virgin)

agave ((or any sweetener))

cilantro

garlic

chili powder

sea salt (, more to taste)

pepper (,

In a small bowl, whisk the lime juice, olive oil, agave, cilantro, chili powder, granulated garlic, ground pepper, and salt.

Place all the veggies in a large bowl (except the avocado) and pour the dressing over them.&nbsp;Toss gently to combine well.

Add the avocado on top and toss gently or just leave them on top. Taste for seasoning and add more if needed.&nbsp;

Serve immediately with fresh pita bread, tortilla chips or a side of rice. Enjoy!

https://embed.mediavine.com/videos/fpky7zcccqighradmabl

Avocado Black Bean Corn Salad ~ fast, easy,  fresh and colorful! No cooking required – just chop the veggies and toss with a zesty Cilantro Lime Dressing.

This Avocado Corn Salad is a bright and feel good summer salad that’s loaded with grilled corn, creamy avocado, cherry tomatoes and the dressing gives it amazing fresh flavor.

Avocado Corn Salad

lb cherry tomatoes (halved

(cooked,

avocados (peeled, pitted and sliced)

red onion (medium) (thinly sliced)

cilantro (chopped (1/2 small bunch))

Tbsp extra virgin olive oil

garlic (pressed

tsp sea salt (or 3/4 tsp table salt)

tsp black pepper

In a large salad bowl, combine sliced tomatoes, corn kernels, sliced avocado, thinly sliced red onion, 1/4 cup chopped cilantro and press in 2 garlic cloves.

Drizzle the top with 2 Tbsp extra virgin olive oil, 2-3 Tbsp lime juice (adding it to taste). Add 1 tsp sea salt and 1/8 tsp black pepper, or season to taste. Toss the salad gently just until combined and serve.

https://www.youtube.com/watch?v=Nr3eqepQVPc

This Avocado Corn Salad is wonderfully fresh, healthy, simple and loaded with corn, avocados and cherry tomatoes. We make this corn salad recipe all summer long - perfect for BBQs and potlucks! 
__________­↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________

AVOCADO CORN SALAD INGREDIENTS:
►1 lb cherry tomatoes
►3 cobs of corn, grilled and shucked
►2 large avocados, peeled, pitted and sliced
►1/2 medium red onion, thinly sliced
►1/4 cup cilantro, chopped (1/2 small bunch)
►2 Tbsp extra virgin olive oil
►2 Tbsp lime juice (from 2 limes)
►2 garlic cloves, pressed or finely minced
►1 tsp sea salt or 3/4 tsp table salt
►1/8 tsp black pepper

🖨PRINT THIS RECIPE: https://natashaskitchen.com/avocado-corn-salad/

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Avocado Corn Salad Recipe With Easy Salad Dressing

The perfect summertime blueberry corn chicken salad with fresh blueberries, grilled corn, shredded chicken, roasted pecans and a maple balsamic dressing. 

Blueberry, Corn and Chicken Salad with Maple Dressing

spring mix or baby greens

oz chicken

corn (fresh, frozen that’s been thawed corn

red onion, diced

avocado oil

blueberries

pecans

maple syrup

salt

balsamic vinegar

dijon mustard

sea salt and pepper

Roast pecans: Pre-heat oven to 350°. Line a baking sheet with parchment paper. Add pecans to the sheet and toss with maple syrup and sea salt. Bake for about 10 minutes. Remove from oven, toss and allow to cool completely. This step can be done a day in advance.

Prepare dressing: Whisk together olive oil, balsamic vinegar, maple syrup, mustard, salt and pepper in a small bowl. Set aside.

Prep onions: Heat 1 teaspoon oil over medium heat in a medium sauté pan. Add diced onions and cook until translucent and starting to brown, about 7-8 minutes. If you’re using raw or thawed corn, you can add it to the sauté pan with the onion for extra flavor. If you’re using leftover grilled corn, there’s no need to add it.

Prep salads: Grab 3-4 plates and load on salad ingredients starting with a base of greens, shredded chicken, corn, onion, blueberries and maple roasted pecans. Serve with maple balsamic dressing, allowing everyone to add as much or as a little as they&#8217;d like. Store any leftover dressing in the fridge for later.

Love this one! Easy to make as we frequently have all ingredients on hand during the summer. My kids (2 and 6) won't eat the greens, but they enjoy all of the other elements, so it's a great family meal.

This was a really delightful summer salad that even satisfied my husband who isn’t the biggest fan of salads for dinner! This was my first non breakfast/dessert/baked good I have made from EBF and I couldn’t be happier!

https://content.jwplatform.com/videos/OmmOXkL3.mp4

The perfect summertime blueberry corn chicken salad with fresh blueberries, grilled corn, shredded chicken, roasted pecans and a maple balsamic dressing. 

Blueberry Corn Chicken Salad 

Don&#x27;t let the name fool you, this Summer Corn Salad definitely can (and should be!) enjoyed all year round!  It&#x27;s a fresh corn salad made with onion, bell pepper, avocado, and.....corn!  Fresh or frozen corn will work!

Summer Corn Salad

red bell pepper (, diced)

avocado (, seeded, peeled and chopped)

Tbsp apple cider vinegar

tsp sugar

tsp dijon mustard

juice from 1 lime

salt and pepper

Whisk dressing ingredients together and set aside.

Add 1-2 inches of water to a large skillet. Bring to a boil. Add shucked corn ears and cook for 3-4 minutes, rotating to cook on all sides. Drain water.

Heat grill on medium-high heat. Brush corn lightly with olive oil and grill for a few minutes, rotating it as it cooks, until golden on all sides.

Allow the corn to cool and then cut corn off of the cob and add to a bowl. Add remaining salad ingredients and drizzle with desired amount of dressing (you may not use it all). Toss to combine. Refrigerate until ready to serve.

https://content.jwplatform.com/videos/02nEUvjU.mp4

Don't let the name fool you, this Summer Corn Salad definitely can (and should be!) enjoyed all year round! It's a fresh corn salad made with onion, bell pepper, avocado, and.....corn! Fresh or frozen corn will work!

SUMMER CORN SALAD

This black bean and corn salad is a fresh mix of black beans, corn, red peppers, jalapeno and avocado, all tossed in a zesty cilantro lime dressing. An easy salad that's the perfect side dish for any meal!

Black Bean and Corn Salad

black beans

corn kernels (fresh, frozen or canned)

red onion (minced)

red bell pepper (diced)

avocado (peeled, pit removed and diced)

jalapeno (ribs and seeds removed, then minced)

cilantro leaves (chopped)

lime juice

honey

cumin

Place the black beans, corn, red onion, red bell pepper, avocado and jalapeno in a large bowl.

In a small bowl, whisk together the cilantro, olive oil, lime juice, honey, chili powder, cumin and salt and pepper.

Pour the dressing over the beans and vegetables and toss gently to coat. Serve.

This Mexican Street Corn Salad turns the classic Mexican street food into a delicious and easy to make side dish!

corn (approximately 24 oz frozen)

red pepper (diced)

jalapeno (diced)

onion

cotija cheese (shredded/crumbled)

sour cream

lime juice (approximately 2 limes)

paprika

Heat olive oil in a saute pan on medium high and add corn.  Cook until slightly charred, approximately 7-10 minutes. Add to large bowl and set aside.

Add pepper, jalapeno, cilantro, and onion to large bowl with corn and mix well.

In a small bowl, add all dressing ingredients and mix well until smooth.

Add dressing to large bowl with corn and mix well.  Add 1/2 cotija cheese and mix well.

Add remaining cheese and some cilantro.

Serve or cover and store in fridge for up to 8 hrs before serving.

Easy grilled zucchini salad with charred corn, feta cheese and peppery arugula is a delicious, gluten free and vegetarian summer salad.

Corn and grilled zucchini salad

500 g (1lb) zucchini

feta cheese (crumbled)

arugula / rocket

juice of ½ lemon

Slice the zucchini into thick slices. Drizzle with olive oil then grill in a grill pan until golden brown and charred on both sides.

Remove from the pan and place in a large bowl.

Add the corn to the hot pan and cook until golden brown.

Place the charred corn into the bowl with the zucchini then add the crumbled feta cheese and fresh arugula (rocket).

Drizzle olive oil and lemon juice over the salad and season to taste. Toss and serve.

This Mexican corn salad is corn kernels and vegetables tossed in a creamy lime dressing, then topped with cotjita cheese. A twist on the classic Mexican street corn that's easy to eat and perfect for a potluck!

butter

corn kernels (fresh

red bell pepper (cored, seeded and finely chopped)

jalapeno (seeds and ribs removed, then finely chopped)

cilantro leaves (chopped, plus more for garnish)

Mexican crema (or sour cream)

smoked paprika

chili powder (plus more for garnish)

cotija cheese (finely grated)

Melt the butter in a large pan over medium high heat.

Add the corn to the pan and cook for 3-5 minutes or until lightly charred. Season with salt and pepper to taste.

Let the corn cool to room temperature, then place it in a bowl with the red bell pepper, onion, jalapeno and chopped cilantro.

In a small bowl, whisk together the lime juice, crema, mayonnaise, cumin, smoked paprika and chili powder.&nbsp;

Pour the dressing over the corn mixture and toss to coat. Sprinkle with cotija cheese, additional chili powder, and additional cilantro, then serve.&nbsp;

Salad can be stored, covered in the fridge, for up to 8 hours before serving.

Recipe video above. A Can&#039;t-Stop-Eating-It delicious way to serve corn, this is a giant salad form of the famous Mexican Street food Esquites, a corn salad sold in cups that you can eat as you wander the streets! I love the way the creamy lime dressing melts into the hot corn as you toss it all together.I urge you to use fresh corn if you can, but this is still super made with frozen corn. Wonderful side dish, especially for Mexican or South Western themed menus!

garlic (, minced)

mayonnaise ((can cut down to 2 tbsp))

sour cream ((or yoghurt))

parmesan cheese (, finely grated (Note 1))

tbsp Jalapeno (, deseeded and finely chopped (optional))

coriander / cilantro leaves (, roughly chopped)

green onion (, finely sliced (~2 stems))

red onion (, finely chopped)

/ 2 oz Cotija

Jalapeno slices, coriander/cilantro leaves, lime wedges (, optional)

Cut off kernels: Cut the corn off the cob (see photo in post  or video for how I do this without getting corn everywhere!) If using frozen, do not thaw.

Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don&#039;t stir constantly, harder to brown).

Season corn: Add salt and pepper halfway through cooking corn.

Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine - heat will &quot;melt&quot; dressing. Add coriander/cilantro, red onion, green onion and jalaepno. Toss again.

Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.

This bright, fresh and delicious Mexican Street Corn Salad will become a summer favorite! Light, creamy, zesty and with a kick of heat, it&#039;s an easy and vibrant side, like sunshine in a bowl!

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