Corn Salad With Tamale Croutons Recipes

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CORN SALAD WITH TAMALE CROUTONS



Corn Salad with Tamale Croutons image

This recipe is special because I was able to take a delectable, but somewhat complicated, appetizer recipe and turn it into a salad that's easy to make and transport. Adjust the jalapeno and chipotles to suit your spiciness level.-Richi Reynolds, Scottsboro, Alabama

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 23

TAMALE CROUTONS:
3 cups frozen corn, divided
2/3 cup butter, softened
1/3 cup sugar
1/4 teaspoon salt
1 cup masa harina
1/4 cup all-purpose flour
CHIPOTLE RANCH DRESSING:
1/4 cup buttermilk
1/4 cup mayonnaise
1 teaspoon buttermilk ranch salad dressing mix
1 teaspoon minced chipotle peppers in adobo sauce
SALAD:
6 cans (7 ounces each) white or shoepeg corn, drained
2 cups grape tomatoes, chopped
1 can (10 ounces) diced tomatoes and green chilies, well drained
1 small red onion, chopped
1/2 cup chopped peeled jicama
1/4 cup minced fresh cilantro
1/4 cup lime juice
1 jalapeno pepper, seeded and minced
4 medium ripe avocados, peeled and cubed
3/4 cup shredded Mexican cheese blend

Steps:

  • Place 2 cups corn in food processor; cover and process until finely chopped. Add the butter, sugar and salt; cover and process until blended. Stir in masa harina and flour until a soft dough forms; fold in remaining corn. Using wet hands, press dough into a greased 15x10x1-in. baking pan., Bake at 400° for 20 minutes. Score the dough into 1-in. squares. Bake 4-6 minutes longer or until golden brown. Immediately cut along the scored lines; cool in pan on a wire rack. , In a small bowl, combine the dressing ingredients. In a large bowl, combine the corn, tomatoes, onion, jicama, cilantro, lime juice and jalapeno. Pour dressing over salad and toss to coat; gently stir in avocados. Sprinkle with cheese and croutons. Serve immediately.

Nutrition Facts :

CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS



Creole Caesar Salad With Corn Bread Croutons image

My love for okra began as a child and continues to border on just this side of insanity. I love okra. As a young boy, I would smuggle a brown bag full of fried okra into the movies as my better-than-popcorn snack. On Sunday nights, I was famous for making fried okra and creamed corn sandwiches with fresh slices of tomato and loads of Duke's mayonnaise. Years later, while studying in Italy, I realized that Italians also took leftover vegetables and made sandwiches. All you need are cold vegetables, bread, and mayo. The Caesar salad treatment makes this lighter than a sandwich, although if you want to give it more heft, you can add shrimp, chicken, or duck.

Provided by Alexander Smalls

Categories     Summer     Salad     Corn     Okra     Dinner

Yield 6 servings

Number Of Ingredients 21

For the salad:
2 cups Fried Okra
2 heads romaine lettuce, leaves separated
1 cup cooked fresh corn kernels, chilled
2½ cups cubed corn bread, toasted
½ cup sliced grape tomatoes
½ cup sliced seedless cucumber
¼ cup sliced red onion
Creole Caesar Dressing (recipe follows)
For the Creole Caesar dressing:
⅔ cup extra-virgin olive oil
3 garlic cloves, peeled
2 tablespoons chopped onion
2 tablespoons red wine vinegar
½ roasted red bell pepper
1 tablespoon finely chopped celery
1 teaspoon light brown sugar
¼ teaspoon cayenne pepper
2 tablespoons mayonnaise
¼ cup grated Parmesan cheese
Salt and pepper

Steps:

  • For the salad:
  • Place half the fried okra in a large bowl and add the romaine, corn, corn bread, tomatoes, cucumber, and onion. Add the dressing and toss until well coated.
  • Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.
  • For the Creole Caesar dressing:
  • In a small saucepan, combine the oil, garlic, and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes. Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil.
  • Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor. Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.

CORNBREAD CROUTONS



Cornbread Croutons image

An excellent way to use up leftover cornbread. These are great on salads and soups and are especially good on Tex-Mex recipes. They can be dressed up with your favorite seasonings if desired.

Provided by Lvs2Cook

Categories     < 15 Mins

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 2

2 cups cornbread cubes
4 tablespoons butter, melted

Steps:

  • Preheat oven to 450º. Place cornbread cubes in large bowl and drizzle melted butter over all. Stir lightly but thoroughly so that all cubes are buttered.
  • Spread evenly on a baking sheet. Toast in the oven for 7-10 minutes, turning once, or until cubes are browned the way you like them.
  • Serve warm or cooled on salads, chilis, and soups.

Nutrition Facts : Calories 67.9, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.4, Sodium 67.6, Protein 0.1

CORN AND TOMATO SALAD WITH FRIED OKRA CROUTONS



Corn and Tomato Salad With Fried Okra Croutons image

THIS IS SOOOO GOOD! Everyone who likes tomatoes, corn, or fried okra needs to try this. And especially if its in season! Food and Wine's BEST of the BEST From The Rustic Table by Constance Snow "Southerners are known for their ability to turn a blind eye to the unpleasantries of life, so if something seems to ugly and slimy to eat, we jsut ignore the baster aspects, cover it with cornmeal, and throw it into a sizzling iron skillet. Thus okra, on of nature's most imperfect foods, is transformed into ethereal little crisps that even a Yankee could love. Good old "fried okry" is great on its own (as a traditional side dish or offbeat cocktail snack), but it also adds an extra layer of texture and flavor to the simplest garden salads. Here fresh sweet corn and vine riepened tomatoes are essential, so save this one for a cool meal in midsummer when vegetables are at their best." You can also use pre-packaged okra as well.

Provided by College Girl

Categories     Corn

Time 25m

Yield 6 starter servings, 4-6 serving(s)

Number Of Ingredients 15

4 cups corn, fresh kernels
2 tomatoes, large seeded and chopped
2 scallions, thinkly sliced (white and green parts)
2 tablespoons minced fresh flat-leaf parsley
1/2 teaspoon sugar
salt
2 teaspoons cider vinegar
2 tablespoons olive oil
1/2 teaspoon thyme, fresh or 1/2 teaspoon a pinch thyme, dried
fresh ground black pepper
1/2 cup cornmeal
1 teaspoon salt
fresh ground black pepper
1 lb okra, fresh cut into 1/4-inch rounds
frying oil

Steps:

  • Place the corn kernels in a microwave-safe bowl, and microwave on high power for 1 minute: stir, and microwave just until crisp-tender, up to 1 minute longer. Toss the corn in a mixing bowl with the tomatoes, scallions, and parsley.
  • Whisk the sugar and 1/4 tsp salt with the vinegar in a small bowl until dissolved. Then whisk in the olive oil and thyme leaves until the dressing is thick and well blended. Pour the dressing over the salad, tossing to coat it well. Season with pepper, and additional salt if needed. Set the salad aside to allow the flavors to mellow while you fry the okra.
  • Combine the cornmeal, salt, and pepper to taste in a bowl, and toss the okra slices in the mixture. Warm 1/3 inch of oil in a large skillet, preferably cast iron, over medium-high heat.
  • Drop a cornmeal-coated okra slice into the hot oil to test the temperature. When it sizzles energetically, add half of the remaining okra, without crowding. Fry until ver crisp and lightly browned, about 5 minutes. Remove them with a slotted spatula and place them on paper towels to drain. Repeat with the second batch.
  • Just before serving, taste the salad and adjust the seasonings if needed. Top each dish of salad with a generous mound of fried okra.

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