Living in Texas I can't remember a time in my life when I did not have Mexican food. Some may be surprised that one of my favorite Mexican food items is corn. Corn is so versatile and at times and is not just a side dish. You will never want to eat corn plain again after eating this delicious Southwest corn Salad. I added this corn to a veggie taco with fried mushrooms, feta cheese, and avocado. This also makes an amazing side dish or a delicious dish for pot luck. I love using fresh corn and removing it from the cob. It is super fresh and has a delicious natural sweetness.
What is Corn Salad
There is no one definition of corn salad. Some may incorporate mayo and cheese like Mexican street corn or elotes. This version is much lighter and has a southwest influence. I love this recipe because it is just vegetables and you don't feel like you are missing out on anything.
Is Corn Salad Healthy
This recipe is very healthy. It is made with all vegetable products. It is low in sodium and is a good source of vitamins and minerals. To make this dish hardier and increase the protein I would recommend adding a can of rinsed and drained can black beans.
How to Make Corn Salad
This is is soo easy to make, it will soon become a go-to dish when you are pressed for time yet want something healthy and delicious to eat. All you have to do is brown all of the vegetables to a skillet, season with salt, pepper, and cumin.
I used fresh corn on the cob, but thawed frozen corn, or can corn will work for this recipe as well. But if you have access to fresh corn use it, it will kick your dish up several notches. I did add seeded jalapenos to my dish. I seeded it to add the flavor of the jalapeno without the spicy kick. If you love spicy food leave the seeds in your dish. A poblano pepper is even milder than jalapenos if you are really not into spicy foods.
Looking for a great side dish, taco toppings, or pot luck dish, This is a simple and very versatile dish that is not only healthy but very delicious that is sure to be a hit.
Helpful Tools
a skillet: A deep skillet is best to allow for all ingredients.
Southwest Corn Salad
Prep Time: 10 minutes
Cook Time 8 Minutes
Total Time: 18 Minutes
Calories: ~ 112 per servings
Recipe makes 6 servings
The most fantastic corn salad, full of flavors of the southwest. Makes a great side dish, appetizer, or topping for tacos. Add rinsed and drained beans for a hardier recipe.
Ingredients:
2 tbsp of olive oil
3 ears of fresh corn ( 4 cups thawed frozen corn)
1/2 -1 red bell pepper
1/4 - 1/2 onion
1/2 - 1 jalapeno pepper
salt to taste
black pepper to taste
1/2 tbsp ground cumin
(optional) I topped my corn with battered and deep-fried mushrooms) and ate with corn tortilla, feta cheese, and guacamole.
Directions
Prep all of the vegetables. Dice onions, bell pepper, jalapeno, and remove corn from the cob.
Add olive oil to a skillet over medium-low heat. Add corn, onion, bell pepper, and jalapeno to the skillet. Add salt and black petter to taste. Add cumin and mixt to incorporate all ingredients. Cook for about 8 minutes.
Serving size 1/2 - 2/3 cups.
*The nutritional values on this age is not a substitute medical advice or treatment for specific medical conditions
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