Southwestern Roasted Corn Salad Recipes
SOUTHWESTERN SAUTEED CORN
My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! -Chandy Ward, Aumsville, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.
Nutrition Facts : Calories 104 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 256mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SOUTHWESTERN ROASTED CORN SALAD
Corn has never tasted so good! This is a perfect side dish for a BBQ and tastes great on a hot summer day.
Provided by Kim Fusich
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
- Preheat grill for high heat. Remove silks from corn, but leave the husks.
- Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
- Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
- In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 23.9 g, Fat 14.7 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 355.6 mg, Sugar 5.5 g
SOUTHWESTERN CORN SALAD
This flavor-packed salad from our Test Kitchen mellows as it chills and stays fresh for several days in the fridge. It's a great make-ahead dish and ideal for potlucks and picnics. Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the corn, onions, jalapenos and cilantro. Combine the mayonnaise, salt and pepper; gently stir into corn mixture. Cover and refrigerate for 4 hours.
Nutrition Facts : Calories 204 calories, Fat 11g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 577mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.
SOUTHWESTERN BLACK BEAN SALAD
I love this Southwestern black bean salad when the weather warms, it makes enough to feed a crowd. Also makes a great side dish or appetizer if served with chips or as a topping for taco salads. You can even serve with grilled meat and fresh tortillas.
Provided by Gina
Categories Appetizer Salad Side Dish
Time 35m
Number Of Ingredients 11
Steps:
- In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
- Squeeze fresh lime juice to taste and stir in olive oil.
- Marinate in the refrigerator 30 minutes.
- Add avocado just before serving.
Nutrition Facts : ServingSize 1 /2 cup, Calories 79.5 kcal, Carbohydrate 12 g, Protein 3 g, Fat 3.5 g, SaturatedFat 0.5 g, Sodium 127 mg, Fiber 3 g, Sugar 1 g
ROASTED SOUTHWEST CORN SALAD
An easy corn salad combining sweet roasted fresh corn with chopped veggies and a delicious creamy spicy vegan mayo! Just minutes to make this delicious salad for your next potluck, bbq or picnic party! Southwest corn salad makes the perfect side dish salad for weekly lunches or a taco and fajita dinner!
Provided by Lyn Croyle
Time 30m
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees.
- Toss corn kernels with olive oil, spread on sheet pan and place in oven. Cook for 20 minutes stirring at several intervals so corn browns more evenly.
- When ready, remove corn from the oven and allow to cool for 10 minutes.
- Mix together vegan mayo, nutritional yeast, lime juice, diced onion and chipotle chili powder together. Taste and add salt and pepper as desired.
- When corn is cooled, combine with remaining salad ingredients. Just before serving, add the mayonnaise and mix well.
- Top the corn salad with avocado slices and pumpkin seeds and garnish with lime wedges and cilantro.
Nutrition Facts : Calories 252 kcal, Carbohydrate 21 g, Protein 4 g, Fat 18 g, SaturatedFat 2 g, TransFat 1 g, Sodium 352 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
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- Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, minced dill, and olive oil until coated on a roasting pan. Spread the vegetables out into a single layer, leaving an empty space for the corn on the cob. Place the corn on the cob, husk still on, in the empty space.
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- Cover the beans in water in a medium sauce pan and bring to a boil. Reduce the heat to low and add one tablespoon of salt, the cumin, and the chipotle pepper. Cook for 15 minutes then drain the beans in a colander and place in a large bowl. NOTE: much of the salt and spices will drain with the water so don’t be afraid to add the full amount.
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- Grill the corn. If you soaked the corn in the husks grill for approximately 15 minutes. Turn frequently. If the husks are removed then brush lightly with olive oil and sprinkle with salt and pepper and grill for approximately 10 minutes and turn frequently. Let cool until you can safely remove the husks and cut the corn off of the cobs. NOTE: Cut the corn off of the cobs over the bowl with the beans so you don’t lose any of the kernels.
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