Mexican Cobb Salsa Recipes
MEXICAN SALAD RECIPE
Wow the crowds with this colorful and crunchy Mexican Salad Recipe. Salsa and black beans add tasty Tex-Mex flavor to this Mexican Salad Recipe.
Provided by My Food and Family
Categories Special Diets
Time 15m
Yield 8 servings, 1-1/2 cups each
Number Of Ingredients 9
Steps:
- Cover platter with lettuce; top with next 6 ingredients.
- Mix dressing and salsa; drizzle over salad just before serving.
Nutrition Facts : Calories 130, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g
MEXICAN SALSA II
Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with corn chips, over eggs, or with any Mexican food.
Provided by Sabrina
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
- Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.
Nutrition Facts : Calories 4.4 calories, Carbohydrate 1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1.5 mg, Sugar 0.5 g
MEXICAN COBB SALAD
Steps:
- For the dressing, combine sour cream, salsa, chili powder, cumin, and lime juice in a small bowl. Stir to combine. Set aside. (Note 2)
- To assemble the salad, spread the lettuce in an even layer on a platter. Arrange the rest of the ingredients on top, either grouped or in rows.
- Drizzle the dressing over the salad or serve on the side. Garnish with cilantro and serve with tortilla chips.
Nutrition Facts : Carbohydrate 31 g, Protein 46 g, Fat 65 g, SaturatedFat 27 g, TransFat 0.1 g, Cholesterol 340 mg, Sodium 1126 mg, Fiber 10 g, Sugar 8 g, Calories 875 kcal, UnsaturatedFat 31 g, ServingSize 1 serving
MEXICAN CORN SALSA RECIPE
When you plan to break the monotony in your kitchen and cook a Mexican meal. Mexican Corn Salsa is a delectable side dish everyone will eye for. Mexican Corn Salsa Recipe is made with variety of colorful ingredients like Corn, tomatoes, colored bell peppers, carrots and onions. I love making the Mexican Corn Salsa extra spicy with chopped green chilies and paprika powder but if you are preparing it for kids, use the spices sparingly. Stuff this in your sandwiches or as a side dish to your Mexican meal. Did you know: Corn is a rich source of vitamins and minerals. Being a good source of vitamins and carotenoids, corn promotes eye health. Health benefits of corn include controlling diabetes, prevention of heart ailments, lowering hypertension. Serve the Mexican Corn Salsa in a serving bowl along with Homemade Nachos If you like to have the sweet corn in different ways, you can try such other recipes like Tomato Corn Au Gratin (French Style Creamy Tomato And Corn Bake), Corn Salad With Radishes, Jalapeño And Lime In Mint Mayo Recipe Mexican Vegetarian Burrito Bowl Recipe
Provided by Raksha Kamat
Time 25m
Yield Makes: 4 Servings
Number Of Ingredients 13
Steps:
- To begin making Mexican Corn Salsa Recipe, steam the corn either using a steamer or in a pressure cooker for one whistle. Let the corn kernels cool.
- Once the corn kernels are steamed and cooled, put them in a large mixing bowl.
- Add chopped onion, green capsicum, yellow bell pepper, red bell pepper, carrot and toss the ingredients together. Add the chopped green chili. Adjust the green chili suiting to your palate.
- Season the ingredients in the bowl with lemon juice, extra virgin olive oil, tabasco sauce, salt. Add freshly chopped coriander leaves.
- Toss all the ingredients in the mixing bowl well, check the salt and spices and adjust to suit your taste.
- Serve the Mexican Corn Salsa in a serving bowl along with Homemade Nachos
CREAMY CORN SALSA
This corn salsa is easy to fix and is loaded with vibrant vegetables. It's perfect for a summer cookout. Serve with tortilla chips, or use as a nacho topping.
Provided by thedailygourmet
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Cut the corn kernels off the cob using a sharp knife.
- Combine Mexican sour cream, oil, and lime juice in a mixing bowl; stir to mix well. Add Mexican seasoning and adobo. Mix well. Add corn kernels, green onions, bell pepper, and cilantro to the bowl. Toss to combine.
Nutrition Facts : Calories 76.2 calories, Carbohydrate 10.3 g, Cholesterol 3.2 mg, Fat 3.8 g, Fiber 1.8 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 65.3 mg, Sugar 2.1 g
More about "mexican cobb salsa recipes"
MEXICAN STREET CORN SALAD - JO COOKS
From jocooks.com
4.5/5 Calories 344 per servingCategory Main Course, Salad
- 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.
- To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.
MEXICAN COB LOAF DIP - STAY AT HOME MUM
From stayathomemum.com.au
3.7/5 (226)Category AppetizerServings 24Total Time 25 mins
- Place the sour cream in a bowl and mix in taco seasoning. Cut the top off cob loaf and remove the bread centre.
- Spoon half of the sour cream mix on the bottom of cob, then spread 2-3 tablespoons of salsa and 1/4 cup grated cheese. Spoon remainder of sour cream mix, then salsa, then top with cheese.
- Place cob on the oven tray. Break bread centre into small bite-size pieces and place around the cob, put cob lid on.
CORN SALSA RECIPE - JAMIE OLIVER
From jamieoliver.com
Servings 4Total Time 20 minsCategory Cheap & CheerfulCalories 162 per serving
- Once hot, carefully add the corn and cook for around 15 minutes, or until hot through and lightly golden all over, turning with tongs regularly for even cooking.
- Hold the charred corn steady on the board using a tea towel to protect your hand, then carefully run a knife down the sides to cut off the kernels, then put the kernels in a mixing bowl.
MEXICAN COBB SALAD - A TASTY MAIN ... - BOULDER LOCAVORE®
From boulderlocavore.com
Ratings 26Category SaladCuisine MexicanTotal Time 15 mins
HOW TO MAKE THE BEST CORN SALSA - FOODIECRUSH
From foodiecrush.com
5/5 (16)Total Time 25 minsCategory AppetizerCalories 89 per serving
- If grilling corn, simply cook it in the husk on a hot grill. I suggest keeping the corn in its husks to steam as it cooks. Close the lid, turn the corn every five minutes or so, for around 15-20 minutes. Remove the husks and silk and set aside to cool.
- Cut the kernels from the cooled grilled corn cobs, or thaw and rinse the frozen corn kernels and drain well. Add the corn to a medium size bowl with the black beans, tomato, red onion, jalapeño and cilantro. Drizzle with the lime juice, canola oil, ground cumin and kosher salt. Toss to coat. Eat with chips or tacos, or spoon over chicken or steaks.
BEST CORN SALSA (EASY RECIPE!) - THE ... - THE ENDLESS MEAL®
From theendlessmeal.com
5/5 (1)Calories 31 per servingCategory Appetizer
- Combine, jalapeno, cilantro, red onion, lime, salt in a large bowl. Add tomato (if using), black beans (if using.)
SPIKED MANGO MARGARITA SALSA RECIPE ... - ¡HOLA! JALAPEÑO
From holajalapeno.com
Cuisine MexicanCategory SalsaServings 4Total Time 10 mins
- Combine all the ingredients in a medium bowl. Stir well and taste on a chip to see if it needs more salt or lime juice.
- This salsa is best eaten the day you make it but if you have any leftover it will keep covered in the refrigerator for a day or so. Give it a good stir before you dig in!
MEXICAN SHRIMP COBB SALAD - SKINNYTASTE
From skinnytaste.com
5/5 (4)Total Time 15 minsCategory Dinner, Lunch, SaladCalories 268 per serving
- Rinse shrimp and chop into large chunks. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice.
- In a large glass trifle dish or clear bowl, layer salad ingredients starting with the lettuce, black bean mixture, cucumber, tomatoes, avocado, cheese and shrimp on top.
STREET CORN SALSA - ABUNDANCE OF FLAVOR
From abundanceofflavor.com
Cuisine MexicanEstimated Reading Time 3 minsCategory Snack
- After 5 minutes of cooking add garlic, cumin, chili powder, oregano, and salt to the corn. Continue cooking 5 minutes, for a total of 10 minutes. Stir occasionally.
- In a medium-sized bowl toss corn mixture, red onions, jalapenos, cilantro, and lime juice. Mix in avocado until cover with cotija cheese.
MEXICAN COBB SALAD - SWEET PEAS AND SAFFRON
From sweetpeasandsaffron.com
5/5 (1)Calories 639 per servingCategory Lunch
- Prepare hard boiled eggs using your favorite method or in the Instant Pot with 1 cup of water on high pressure for 6 minutes with a quick pressure release before transferring to an ice bath.
- In a mason jar, combine all ingredients. Microwave in 30 second increments, stirring each time, until onions are soft and bright pink. Allow to cool before serving.
MEXICAN CHICKEN COBB TACOS - OLD EL PASO
From oldelpaso.com
Servings 8Total Time 25 minsCategory Tacos
- In 10-inch nonstick skillet, heat oil over medium heat. Add chicken, taco seasoning mix and water; cook 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
MEXICAN CORN SALSA - VANILLA AND BEAN
From vanillaandbean.com
5/5 (4)Total Time 10 minsCategory Appetizer, Condiment, SnackCalories 75 per serving
- Shuck the sweet corn, and use your sharpest knife to remove the niblets. To do this, turn the cob on its end and slice off the kernels in a pie plate so the niblets stay corralled on the plate.
- In a large mixing bowl add the corn kernels (and any corn milk from the fresh corn), red onion, bell pepper, jalapeño, cilantro, lime juice and salt. Mix well, taste for salt adjustment.
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