Monday, April 10, 2017

Mexican Street Corn Salad

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Here's a colorful salad to serve with enchiladas or other Mexican entrees. We had this salad at Megan's bridal shower.  She is pictured here with my grand-daughter Madeline. You can make this salad the night before, and add the dressing right before serving.

3 cups corn (4 fresh ears or frozen corn kernels)
1-2 T extra virgin olive oil
Salt and pepper, to taste
1 cup black beans, rinsed
1 red bell pepper, chopped
1/2 red onion, chopped fine
1/2 cup cilantro leaves, stems removed
1/2 cup feta or cotija crumbled

1 bunch of cilantro
1/4 cup extra virgin olive oil
1/2 cup mayonnaise
1/2 cup sour cream
1/4-1/3 cup extra virgin olive oil
1/2 packet Hidden Valley ranch seasoning mix

In a blender, purée the cilantro leaves with the olive oil.  Add the rest of the ingredients and mix until well-blended.  If it is too thick in consistency, add more olive oil.  Chill until serving time

If using fresh corn, cut the kernels off of the corn cob.  If using frozen corn, defrost overnight, and next day, pat down excess moisture with paper towels.  Toss with olive oil, season with salt and pepper.  Roast in the oven on a foil lined baking sheet at 450 degrees for 5 min., stir and roast for 5 min. longer.  Fresh corn may take longer to roast, so adjust cooking time accordingly.  Let cool to room temperature.

In a large mixing bowl, gently mix the salad ingredients together.  You can add some of the dressing to mix in or serve the dressing on the side.

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