Seasoned Roasted Corn Salad Cups Recipes

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ELOTES (MEXICAN CORN IN A CUP)



Elotes (Mexican Corn in a Cup) image

I grew up just outside of a Mexican border town, and at least twice month my grandmother would take me across the border to do some shopping. I remember the food stands found at every corner street and almost all of them sold elotes. It was one of my favorite vendor foods. Every time I make it, I am reminded of my childhood.

Provided by Kelsie

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 5

2 (15.5 ounce) cans whole kernel corn, drained
4 tablespoons mayonnaise, or to taste
4 tablespoons grated Parmesan cheese, or to taste
4 teaspoons chile-lime seasoning (such as Tajin®), or more to taste
1 lime, or more to taste

Steps:

  • Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
  • Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.

Nutrition Facts : Calories 294.1 calories, Carbohydrate 41 g, Cholesterol 9.6 mg, Fat 14.4 g, Fiber 4.1 g, Protein 7.7 g, SaturatedFat 2.9 g, Sodium 1188.6 mg, Sugar 6.7 g

SEASONED ROASTED-CORN SALAD CUPS



Seasoned Roasted-Corn Salad Cups image

This is a fresher take on esquites, Mexican street corn cups. Individual cups work well for entertaining, but the corn salad can also be made in a large serving bowl.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 55m

Number Of Ingredients 12

3/4 teaspoon sweet paprika
1/2 teaspoon light-brown sugar
3/4 teaspoon chopped fresh thyme leaves
Coarse salt
6 ears corn, shucked
1/2 jicama, peeled and cut into 1/2-inch pieces (2 cups)
2 small poblano chiles, seeded, stemmed, and cut into 1/2-inch pieces (1 cup)
1/2 cup packed fresh cilantro leaves
3 tablespoons extra-virgin olive oil
4 1/2 ounces queso fresco, crumbled (1 cup)
1 tablespoon fresh lime juice
1 cup sour cream

Steps:

  • Stir together paprika, sugar, thyme, and 1 1/2 teaspoons salt.
  • Char corn over the flame of a gas stove or in a broiler, turning with tongs, until blackened and blistered, about 3 to 4 minutes each. Let cool, then cut kernels into a large bowl. Toss with jicama, chiles, cilantro, oil, cheese, and lime juice. Season lightly with salt.
  • Place 1 tablespoon sour cream in each of eight 1-cup glasses. Sprinkle each with 1/4 teaspoon paprika mixture. Fill each with 3/4 cup corn salad. Top with remaining sour cream and paprika mixture; serve.

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