Southwestern corn salad?
I have several ears of corn that I need to use soon. It seems to me that I have had a southwestern style corn salad at a restaurant a while back, and that it was delicious. I seem to remember it had dark beans, onion, bell pepper, some chiles, cilantro and other goodies in it and it was great. It had a bit of a kick to it, but it was not really hot. Does anyone have a recipe for such?
I make a corn salad that is very simple, crunchy and slightly sweet, a great foil for spicy-hot barbecue.
To about two cups cooked corn kernels, add one red pepper, one green (bell) pepper, and one small or 1/2 large red onion, all diced to about the size of the corn kernels. Make a vinaigrette using raspberry vinegar, EVOO, salt, pepper, and a teaspoon of sugar. Mix and let marinate at room temperature an hour or so. Yum!
I live in Phoenix and have an awesome recipe for SW corn salad:
(you can also use the fresh corn and make some chipolte corn bread.....a little spicy but yummy with pulled pork and cole slaw!)
Trish's SW Corn Salad
4 cups fresh or frozen corn
2 fresh green chiles, chopped (or one can drained & rinsed)
1 Jalapeno pepper, finely chopped (wear gloves)
1 Cup fresh black beans (or 1 can black beans rinsed well)
2 Cups jicama (hee-ca-mah) julienned
1/4 cup scallions, chopped including greens
1/4 Cup green bell pepper, chopped
1/4 Cup Red bell pepper, chopped
1 Dried Chipolte pepper, reconstituted and finely diced or one Chipolte pepper canned, finely chopped (if you don't want to use the pepper, you can substitute some chipolte hot sauce instead)***this ingredient is optional
1/2 Cup extra virgin olive oil
3 limes, juiced, about 1/4 cup
1-2 Tbsp cider vinegar
1-2 Tsp sugar
1/4 Cup fresh cilantro
1 clove garlic, minced or pressed
Adobo to taste
Black pepper to taste
Mix all salad ingredients. Blend dressing ingredients~~~Adobo to taste.
Let marinade for 3-4 hours before serving.
***Chipoltes are a little on the hot side so omit them if in doubt. You can always add some heat to the dressing with Chipotle hot sauce or any other hot sauce you wish
I don't make mine with black beans, but my basic recipe is:
corn cut from 3-4 ears corn
grape tomatoes, halved or 1 can diced fresh tomatoes
juice of 1-2 limes
cilantro leaves, chopped
chopped red onion, about 3 tbs (or yellow onion)
balsamic vinegar, about 1 tbs.
Mix ingredients, adjust seasoning to taste. If you wanted a "kick," I would think that adding one jalapeno pepper (with or without seeds) would do it.
HI! I don't have a recipe like this, but I do make a corn salad as follows: either grill or steam corn (your preference), then take kernels off the cob. Toss with fresh chevre, a bit of lemon juice, S & P to taste, and jalapenos & sweet onions. Depending on your preference you can leave the jalapenos & onion raw, grill them with the corn, or do a quick saute in butter. I happen to love the one where everything is grilled--it mellows the flavors and gives a nice smokiness, but it takes the most time. Sorry I don't have specific quantities--I'd say about 4 ears to 1 jalapeno & 1/4 sweet onion, but I really just do this one by taste.
Other things that go well with corn--fresh sweet peas or edemame (both out of the pod), grilled shrimp, arugula, and red peppers.
have fun, I love corn salad!