Pioneer Woman Mexican Street Corn Salad Recipes

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MEXICAN SALAD



Mexican Salad image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 16

2 cups mayonnaise
1 cup milk
1 cup sour cream
1 tablespoon minced fresh parsley
1 tablespoon minced fresh cilantro
1 teaspoon chili powder
1/2 teaspoon cumin
A few dashes hot sauce, or to taste
1 clove garlic, grated
Salt and freshly ground black pepper
3 ears corn, shucked
3 heads green leaf lettuce, torn into chunks
2 cups halved red grape tomatoes
1/2 red onion, diced
1 cup grated Monterey Jack cheese
2 cups crushed-up tortilla chips

Steps:

  • For the dressing: Mix together the mayonnaise, milk, sour cream, parsley, cilantro, chili powder, cumin, hot sauce, garlic and salt and pepper to taste in a medium bowl. Set aside.
  • For the salad: Prepare a grill pan or grill for medium-high heat. Grill the corn until nice and golden, with good grill marks on the kernels, 10 to 12 minutes. Allow to cool a bit, then cut the kernels off the cobs.
  • Add all the salad ingredients to a bowl in layers: first the lettuce, followed by the tomatoes, corn, red onions, cheese and tortilla chips.
  • Pour the dressing into a small serving bowl and serve alongside the salad.

CORN SALAD



Corn Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

6 ears corn
Olive oil, for brushing
Kosher salt and freshly ground black pepper
3 Roma tomatoes, diced
3 green onions, sliced
1 red bell pepper, diced
1 jalapeno, sliced thinly
3 tablespoons olive oil
Juice of 3 limes
Kosher salt and freshly ground black pepper
3/4 cup fresh cilantro leaves, roughly chopped

Steps:

  • For the corn: Prepare a grill for medium-high heat.
  • Brush the corn with olive oil and sprinkle with salt and pepper. Grill until cooked and browned, about 10 minutes. Set aside to cool.
  • For the salad: Add the tomatoes, onions, pepper and jalapeno to a bowl. Pour over the olive oil and lime juice, sprinkle with a pinch salt and pepper and toss.
  • Cut the corn off the cobs, leaving some in shards, then toss gently with the salad, keeping the shards intact. Sprinkle over the cilantro leaves and gently mix in.

STREET CORN



Street Corn image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 16 servings

Number Of Ingredients 12

4 dried guajillo chile peppers
1/2 cup olive oil
4 tablespoons ancho chile powder
4 tablespoons ground cumin
4 tablespoons whole coriander seed
2 tablespoons whole peppercorns
1 tablespoon kosher salt
2 teaspoons ground cinnamon
Juice of 2 limes
8 ears corn on the cob
Juice of 3 limes
3 cups cotija cheese

Steps:

  • For the spice mix: Cut the tops off the guajillo chiles, shake out the seeds, put the chiles in a bowl, cover them with boiling water and let them soak for about 30 minutes to rehydrate.
  • Drain the chiles, then put them in a blender with the oil, ancho chile, cumin, coriander, peppercorns, salt, cinnamon and lime juice and blend until combined.
  • For the corn: Prepare a grill for medium-high heat.
  • Cut the corn in half and brush with the spice mix. Cook until charred in spots and grill-marked, turning halfway through, about 6 minutes. Sprinkle with lime juice and cotija cheese.

GRILLED MEXICAN STREET CORN SALAD



Grilled Mexican Street Corn Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

Neutral oil, for the grill grates
6 ears corn, shucked
4 scallions
2 jalapenos
1 red bell pepper
1/3 cup sour cream
1/4 cup mayonnaise
1 teaspoon chipotle chile powder
Zest and juice from 1 lime
1 clove garlic, grated on a rasp grater
One 15-ounce can black beans, drained and rinsed
1 cup grated Pecorino-Romano cheese
Kosher salt and freshly cracked black pepper
Hot sauce, as needed, optional
1/4 cup chopped fresh cilantro
8 slices crispy bacon, cooked using the Mauro Method and crumbled (see Cook's Note)

Steps:

  • Preheat a grill to high heat. Oil the grates well.
  • Put the corn, scallions, jalapenos and bell pepper directly on the grates. Grill, turning, until charred on all sides, 2 to 3 minutes for the scallions, 5 to 8 minutes for the peppers and 8 to 10 minutes for the corn; set aside to cool.
  • In a medium bowl, add the sour cream, mayo, chipotle chili powder, lime zest and juice and garlic and mix to combine.
  • Slice the corn kernels from the cobs. Remove the ribs and seeds from the red pepper and cut into small dice. Chop the scallions and dice the jalapenos (seeds and ribs removed to taste). Put the corn, red pepper, jalapenos, scallions and beans in the bowl with the dressing and mix to combine while the veggies are still slightly warm. Sprinkle the Pecorino-Romano over the salad. Season with salt and pepper and add a dash of hot sauce if desired. Top with the cilantro and crispy bacon and serve immediately slightly warm, or refrigerate until ready to serve.

MEXICAN STREET CORN SALAD



Mexican Street Corn Salad image

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®

Time 30m

Yield 6

Number Of Ingredients 10

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

Steps:

  • Remove corn from cob using a sharp knife. You should have about 6 cups.
  • 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.
  • Stir in remaining ingredients. Serve warm or room temperature. Garnish with additional cilantro and Cotija cheese if desired.

Nutrition Facts : Calories 166.8 calories, Carbohydrate 18.9 g, Cholesterol 8.4 mg, Fat 9.9 g, Fiber 2.7 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 314.6 mg, Sugar 3.3 g

MEXICAN STREET CORN SALAD RECIPE



Mexican Street Corn Salad Recipe image

In many Mexican restaurants, street corn is one of my favorite dishes. Throw all the ingredients together in a bowl for this delicious salad!

Provided by Camille Beckstrand

Categories     Salad     Side Dish

Time 15m

Number Of Ingredients 11

2 Tablespoons olive oil
16 ounces frozen corn (1 bag)
3 Tablespoons mayonnaise ((I used light))
4 ounces Cotija Cheese (crumbled, (could also use feta cheese))
2 Tablespoons lime juice ((fresh is best))
1 Tablespoon jalapeno pepper (finely chopped)
⅓ cup fresh cilantro (finely chopped)
2 Tablespoons red onion (finely chopped)
2 garlic cloves (minced)
½ teaspoon chili powder
salt and pepper, to taste

Steps:

  • Heat oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
  • While the corn is cooking, mix together mayonnaise, cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
  • Serve immediately and store any leftovers in the refrigerator.

Nutrition Facts : Calories 187 kcal, Carbohydrate 21 g, Protein 5 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 271 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

PIONEER WOMAN MEXICAN STREET CORN SALAD



Pioneer Woman Mexican Street Corn Salad image

The Pioneer Woman Mexican Street Corn Salad, also known as Esquites, is smoky, spicy, tangy, and exceptionally delicious. This version of Mexican corn on the cob will appeal to fans of the dish.

Provided by Mohamed Shili

Categories     Salad

Time 20m

Number Of Ingredients 16

4 cups corn (about 5 ears), cut from the cob
1 tablespoon olive oil
1/2 red bell pepper chopped
1/2 small red onion finely chopped
1/2 cup fresh cilantro chopped
6 green onions chopped
1 jalapeno pepper diced
1/2 avocado chopped
4 tablespoon lime juice (from about 2 limes)
1/2 teaspoon cumin ground
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper ground
1/4 teaspoon salt
2 tablespoon sour cream (or yogurt)
2 tablespoon mayonnaise
1/2 cup cotija cheese (or feta), crumbled

Steps:

  • Remove the corn from the cob. I got about 4 cups of corn from 5 ears. You may also use canned corn or frozen corn. No need to thaw frozen corn.
  • In a large skillet, heat the olive oil over high heat. Stir the corn around. Cook for 3 to 5 minutes or until the corn starts to char, that's why we're using high heat. If you are using frozen corn, you will need to cook it for a few minutes longer to get the right charred bits.
  • Transfer the corn to a large bowl and let it cool for a few minutes.
  • Add the remaining ingredients to the same bowl. Combine everything well. Adjust the lime juice, salt, and pepper to taste.
  • Garnish with additional cheese and cilantro, if desired.

Nutrition Facts : Calories 224.7 cal

CHICKEN STREET CORN SKILLET



Chicken Street Corn Skillet image

Ree thinks this recipe-a riff on Mexican street corn that she's turned into a full meal with the addition of rice and chicken-is the perfect recipe to pass onto her daughter Paige, as everything goes into one pan to bake and is served straight away. What could be simpler?

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 25

3 cups shredded rotisserie chicken (from 1 large)
2 cups frozen, roasted corn with peppers and onions
4 ounces cream cheese, softened
1/2 cup mayonnaise
One 4-ounce can chopped green chiles, not drained
2 cloves garlic, pressed
2 green onions, sliced
2 tablespoons salted butter, melted
1 mounded tablespoon chili powder, plus more for sprinkling
1/2 cup plus 2 tablespoons sour cream
1/2 cup crumbled Cotija
1/2 cup chopped fresh cilantro
3 limes
One 8.8-ounce bag instant microwaveable Spanish rice, cooked according to package instructions
2/3 cup shredded pepper jack cheese
Warmed tortillas and tortilla chips, for serving
Tomato Avocado Salad, recipe follows
1 cup halved cherry tomatoes
1 avocado, diced
2 green onions, sliced thin
2 limes, juiced
2 tablespoons olive oil
Pinch kosher salt
Pinch freshly ground black pepper
1/4 cup chopped fresh cilantro

Steps:

  • Preheat the oven to 425 degrees F.
  • In a bowl, mix the chicken, corn, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, 1/2 cup sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Juice in 1 lime and mix well.
  • Add the rice to a 10-inch ovenproof skillet or baking dish and spread to cover the bottom. Top with the chicken and corn mixture, spreading as needed. Top with the pepper jack cheese and a sprinkle of chili powder. Bake until bubbly and browned, 12 to 14 minutes.
  • Remove from the oven and top with the remaining 2 tablespoons sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Cut the remaining 2 limes into wedges. Serve with the warmed tortillas, chips and lime wedges on the side, and with the Tomato Avocado Salad.
  • Add the tomatoes, avocado, green onions, lime juice, olive oil, salt and pepper to a bowl. Toss to combine. Garnish with the cilantro.

PIONEER WOMAN MEXICAN STREET CORN



Pioneer Woman Mexican Street Corn image

The Pioneer Woman Mexican Street Corn is a staple of the summer and you can make it yourself. Top char-grilled corn on the cob with a tangy, creamy sauce, sprinkle with crumbled cheese, and dig in. Perfect for a backyard barbecue!

Provided by Mohamed Shili

Categories     Snacks

Time 15m

Number Of Ingredients 6

8 ears yellow corn, husks removed
3/4 c. mayonnaise
2 tsp. chili powder
1 c. crumbled or grated cotija cheese
1/4 c. chopped cilantro
3 limes, cut into wedges

Steps:

  • Heat the grill or grill pan to medium-high.
  • Grill your corns and turn them three or four times until they are lightly charred all over about 10 minutes.
  • Sprinkle your corns with chili powder, cotija, and cilantro, and brush with mayonnaise.
  • Garnish with lime wedges.

Nutrition Facts : Calories 367.3 cal

MEXICAN STREET CORN (ELOTE)



Mexican Street Corn (Elote) image

Mexican street corn (or elote) is a traditional street food that's popular for its creamy, tangy topping made from mayo, chili powder, and Cotija cheese.

Categories     grilled     side dish

Time 5m

Yield 8

Number Of Ingredients 6

8 ears yellow corn, husks removed
3/4 c. mayonnaise
2 tsp. chili powder
1 c. crumbled or grated cotija cheese
1/4 c. chopped cilantro
3 limes, cut into wedges

Steps:

  • Preheat the grill or grill pan to medium-high heat. Grill the corn, turning three or four times, until it is slightly charred all over, about 10 minutes.
  • Brush the corn with a layer of mayonnaise and sprinkle with chili powder, Cotija cheese and cilantro. Serve warm with lime wedges.

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