Best 5 Southwest Corn Salad Recipes
**Savor the Vibrant Flavors of Southwest Corn Salad: A Culinary Journey Through the American Southwest**
Embark on a culinary adventure to the heart of the American Southwest with this tantalizing Southwest Corn Salad. This vibrant dish captures the essence of the region's bold and flavorful cuisine, featuring a symphony of fresh, roasted, and pickled ingredients that dance on your palate.
This delectable salad showcases a medley of juicy, sweet corn kernels, roasted with a hint of smokiness that adds depth to its flavor. The roasted corn harmonizes perfectly with crisp, refreshing cucumbers and red onions, while pickled jalapeños bring a touch of heat that awakens your taste buds.
To balance the spicy kick, this salad incorporates the cooling creaminess of avocado, along with a burst of tangy sweetness from diced tomatoes and chopped cilantro. A sprinkle of zesty cotija cheese adds a salty, nutty dimension, elevating the overall flavor profile.
This Southwest Corn Salad is more than just a salad; it's an explosion of textures and flavors that will transport you to the vibrant streets of the American Southwest. Whether you're hosting a backyard barbecue, looking for a light and flavorful side dish, or simply craving a taste of the Southwest, this recipe is sure to滿足 satisfy your cravings.
In addition to the main recipe, this article offers variations to cater to different dietary preferences and tastes. Explore a vegan version that substitutes crumbled tofu for cotija cheese, maintaining the protein content while accommodating plant-based diets. Alternatively, create a smoky chipotle crema to drizzle over the salad for an extra layer of smoky heat and creamy richness.
So, gather your ingredients and prepare to embark on a culinary journey to the American Southwest with this incredible Southwest Corn Salad. Its vibrant flavors and diverse textures will leave you craving more, making it a perfect addition to your culinary repertoire.
SOUTHWEST CHICKEN AND CORN BREAD SALAD
This is a meal all by itself! It goes together in a snap using leftover cornbread and chicken.
Provided by Shirley
Categories Salad
Time 3h30m
Yield 6
Number Of Ingredients 13
Steps:
- Mix ranch dressing and salsa together in a small bowl.
- Layer 1/2 of the corn bread crumbles, pinto beans, corn, green chile peppers, and olives in a large bowl; cover with 1/2 of the dressing mixture. Layer bell pepper, chicken, bacon, onion, and tomatoes over dressing. Top with remaining corn bread crumbles and dressing mixture. Sprinkle Cheddar cheese on top. Cover with plastic wrap and refrigerate until flavors combine, 3 to 4 hours.
Nutrition Facts : Calories 517.4 calories, Carbohydrate 44.3 g, Cholesterol 46.9 mg, Fat 32.4 g, Fiber 7.4 g, Protein 13.3 g, SaturatedFat 7.6 g, Sodium 1588.9 mg, Sugar 8.3 g
SOUTHWEST CHICKEN SALAD WITH RICE, CORN, AND CHILIES
Categories Salad Chicken Rice Corn Hot Pepper Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Whisk first 5 ingredients and 1/2 cup cilantro in small bowl. Season dressing to taste with salt and pepper. Place chicken, corn, chilies and bell peppers on rimmed baking sheet. Brush 1/2 cup dressing over both sides of chicken and vegetables. Let stand 30 minutes.
- Bring 3 1/2 cups water and 1 teaspoon salt to boil in heavy large saucepan. Mix in rice. Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 15 minutes. Remove from heat. Keep pan covered and let rice stand 5 minutes. Transfer rice to large bowl; fluff with fork. Pour 1/2 cup dressing over hot rice and toss; let cool.
- Prepare barbecue (medium heat). Grill chicken and vegetables until chicken is cooked through and vegetables are tender and slightly charred, about 6 minutes per side. Cut chicken, peppers and chilies into strips. Cut corn off cobs. Toss chicken and vegetables in medium bowl with enough dressing to coat; add to rice and toss again. Season to taste with salt and pepper. Divide salad among 6 plates. Sprinkle with remaining 1/4 cup cilantro and serve.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
- **Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
SOUTHWEST RICE AND CORN SALAD WITH LEMON DRESSING
Provided by Bon Appétit Test Kitchen
Categories Side Picnic Vegetarian Quick & Easy High Fiber Lemon Avocado Corn Bell Pepper Healthy Low Cholesterol Potluck Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 side-dish servings
Number Of Ingredients 10
Steps:
- Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again.
- Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.
- Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Sauté until vegetables are just tender, 6 to 7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Season with salt and pepper.
SOUTHWEST CORN SALAD
I first saw this recipe in our Omaha, Nebraska paper a few years ago," relates Joanna Lonnecker. "It's ideal for family get-togethers of all kinds. Hearty enough to serve during winter, this salad always brings back memories of summer picnics!"
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, chili powder, salt and cumin; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour or until chilled.
Nutrition Facts :
SOUTHWEST CORN AND CUMIN SALAD
This unique recipe comes from my Arizona Cookbook. Cumin, fresh vegtables and dressing makes this a hit especially during our HOT Arizona summers. Ingredients are almost always on hand.
Provided by BakinBaby
Categories Salad Dressings
Time 5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a serving bowl. Season with salt and pepper and adjust seasoning to your taste,possibly adding hot sauce to bring corn and tomatoes to a spicy level.
- Cool and refrigerate for at least 1 hour.
Tips:
- Use fresh, sweet corn. If you don't have fresh corn, you can use frozen or canned corn, but fresh corn will give you the best flavor.
- Roast the corn on the cob before cutting it off. This will give the corn a slightly smoky flavor and make it more tender.
- Use a variety of colors of bell peppers. This will add visual appeal to your salad.
- Use fresh herbs, such as cilantro and parsley. This will brighten up the flavor of the salad.
- Don't overdress the salad. A little bit of dressing goes a long way.
- Serve the salad immediately or chill it for later. It's also delicious the next day.
Conclusion:
This Southwest corn salad is a delicious and refreshing side dish that is perfect for summer gatherings. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a side dish that will wow your guests, give this Southwest corn salad a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
