Mexican Street Corn Salad

I found this recipe at melskitchencafe.com when looking for an idea for a summer side dish - I cannot even begin to tell you or describe how good this is! Everyone loves it, I actually made it twice in one week we love it so much. I did it with both fresh and frozen (unthawed) corn kernels, I prefer the texture of the fresh corn but the frozen is a very close second. It took a lot longer to get a nice golden color on the kernels (I did it in a pan, not grilled) didn't grill the corn on the cob, just cut the kernels off and cook them in a skillet as directed for the frozen corn. It took me a lot longer to get a nice golden color than the recipe states, but it's worth the little extra time. Mmmmmmmm this is the best! 

 for the corn:

• 3 to 4 cups frozen or fresh corn kernels  OR 6 to 7 ears fresh corn on the cob
• 1 T. butter
• 1 T. oil

for the dressing:

• 1/4 cup mayonnaise (I used light)
• 1/4 cup sour cream (I used light )
• 1/4 cup copped fresh cilantro, plus more for serving if desired
• 2 T. lime juice
• 1 t. chili powder
• 1 t. salt
• 1/4 t. ground cumin
• 1/8 to 1/4 t. paprika (or smoked paprika)
• pinch black pepper

for the salad:

• 1/4 to 1/2 cup crumbled cheese (like quest fresco, cotija, or feta)
• lime wedges or slices, for garnish if desired

                                     

Directions:

For the corn: for corn kernels, heat the butter and oil in a skillet until sizzling. Add the corn in an even layer and let cook for 1-2 minutes without stirring. Continue to cook, tossing, until sizzling and golden, another 2-3 minutes. For corn on the cob, brush the corn with oil or melted butter and grill over medium heat until golden and starting to char, 3-4 minutes. When cool enough to handle, cut the kernels off the cob. 

For the dressing:

In a medium bowl, whisk together the mayo, sour cream, cilantro, lime juice, chili powder, salt, cumin, paprika and pepper. 

                            

Add the corn kernels and stir to combine well (I like to add the corn when it is still slightly warm). Add additional salt and pepper to taste, if needed. 

Sprinkle top of salad with cheese, additional cilantro, and serve with fresh lime wedges or slices. Salad is delicious warm, room temp, or chilled.

makes 6 servings

click here for original source

Corn Salad

Today's post should just be titled "I love corn" and then have no words - just pictures -  because really, any way you make it is good. Doesn't matter what you do to it. Don't even need a recipe hahaha!

Having said that, I still want to share this terrific salad that I found in an All Recipes magazine (do you get these? I have no idea why I do - and with every issue I receive there is a notice that this is my last one unless I renew...but I didn't sign up to start with!), even though you can't go wrong doing whatever with fresh corn in my book,  this is fantastic.


CORN SALAD WITH CREAMY ITALIAN DRESSING

1/2 teaspoon black pepper, plus more to taste
1/2 teaspoon sugar
1/4 teaspoon Italian seasoning
1/4 teaspoon salt, plus more to taste
2 pinches cayenne pepper, or more to taste
1/2 cup mayonnaise
1/4 cup red wine vinegar
1/4 cup plus 1 Tablespoon olive oil
2 teaspoons water
4 ears corn, husks and silks removed and kernels cut off cobs (about 4 cups of kernels)
1 cup diced roasted red bell peppers (or tomatoes, see my note)
5 fresh basil leaves, thinly sliced, or to taste

1. Whisk together first 9 ingredients (only using 1/4 cup olive oil, reserve the 1 tablespoon) until dressing is thick and creamy. Cover tightly and chill until ready to use, up to 5 days ahead.

2. Heat remaining 1 Tablespoon oil in a large skillet over medium heat. Stir in corn and cook until light golden brown and toasted, about 15 minutes.

3. Transfer to a bowl and stir in red bell pepper. Pour enough dressing over corn mixture to coat completely (you'll probably only need 6 Tablespoons or so). Season with extra salt, pepper, and cayenne to taste.

4. Stir in basil just before serving.

per 3/4 cup serving: 183 calories, 9.5g fat


NOTE: I omitted the red pepper and used chopped tomatoes instead. Also added a little crumbled goat cheese. SO GOOD!!

served with grilled chicken and steamed broccoli