Best Cinco De Mayo Corn Salad Recipes

GRILLED MEXICAN STREET CORN SALAD

Grilled Mexican Street Corn Salad image

Provided by Jeff Mauro, host of Sandwich King

Time 30m

Yield 6 servings

Number Of Ingredients 16

Ingredients

Neutral oil, for the grill grates
6 ears corn, shucked
4 scallions
2 jalapenos
1 red bell pepper
1/3 cup sour cream
1/4 cup mayonnaise
1 teaspoon chipotle chile powder
Zest and juice from 1 lime
1 clove garlic, grated on a rasp grater
One 15-ounce can black beans, drained and rinsed
1 cup grated Pecorino-Romano cheese
Kosher salt and freshly cracked black pepper
Hot sauce, as needed, optional
1/4 cup chopped fresh cilantro
8 slices crispy bacon, cooked using the Mauro Method and crumbled (see Cook's Note)

Steps:

Preheat a grill to high heat. Oil the grates well.
Put the corn, scallions, jalapenos and bell pepper directly on the grates. Grill, turning, until charred on all sides, 2 to 3 minutes for the scallions, 5 to 8 minutes for the peppers and 8 to 10 minutes for the corn; set aside to cool.
In a medium bowl, add the sour cream, mayo, chipotle chili powder, lime zest and juice and garlic and mix to combine.
Slice the corn kernels from the cobs. Remove the ribs and seeds from the red pepper and cut into small dice. Chop the scallions and dice the jalapenos (seeds and ribs removed to taste). Put the corn, red pepper, jalapenos, scallions and beans in the bowl with the dressing and mix to combine while the veggies are still slightly warm. Sprinkle the Pecorino-Romano over the salad. Season with salt and pepper and add a dash of hot sauce if desired. Top with the cilantro and crispy bacon and serve immediately slightly warm, or refrigerate until ready to serve.

MEXICAN STREET VENDOR STYLE CORN SALAD

Mexican Street Vendor Style Corn Salad image

I lived in southern California for many years. Around Cinco de Mayo, there would be fiestas in our neighborhood. Vendors sold grilled corn on the cob prepared with butter, mayonnaise, cotija cheese, chile powder and a lime wedge. They were so delicious! After moving, we'd crave this corn, so I altered the recipe using canned corn and mixed in the same ingredients for a similar treat that doesn't require an outdoor grill.

Provided by Parizienne

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 7

Ingredients

2 (15.25 ounce) cans whole kernel corn, undrained
1 tablespoon butter
2 tablespoons mayonnaise
¼ cup grated cotija cheese
1 pinch ground red pepper to taste
2 tablespoons lime juice, or to taste
1 sprig cilantro for garnish

Steps:

Pour the corn into a saucepan, and boil over high heat until hot. Drain well, and return to the saucepan. Stir in the butter, mayonnaise, and cotija cheese. Season to taste with ground red pepper and lime juice. Spoon into a serving dish, and garnish with a sprig of cilantro to serve.

Nutrition Facts : Calories 140.5 calories, Carbohydrate 20.7 g, Cholesterol 9.5 mg, Fat 6.4 g, Fiber 2.1 g, Protein 3.8 g, SaturatedFat 2.3 g, Sodium 394.8 mg, Sugar 3.4 g

CINCO DE MAYO CORN SALAD

Cinco De Mayo Corn Salad image

This is the ultimate hot weather salad. When you can get fresh corn use that! When the kids are not here to eat it we add the jalapenos.

Provided by Penny Stettinius

Categories Corn

Time 20m

Yield 6 Cups, 6 serving(s)

Number Of Ingredients 8

Ingredients

2 (16 ounce) bags frozen sweet corn (thawed)
2 large fresh tomatoes, roughly chopped (Creole) or 2 cups grape tomatoes, halved
1 vidalia onion, finely chopped
1/2 cup fresh cilantro, chopped
1/4 cup extra virgin olive oil
1 lime, juice of
1 (14 ounce) can black beans, drained and rinsed
salt and pepper (use Kosher or Sea salt and freshly cracked pepper for better flavor)

Steps:

Mix all ingredients and toss to blend.
(Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally).
Can also add chopped jicama, chopped green onions, chopped jalapeno, chopped red peppers, garlic... the possibilities are endless! Cha Cha Cha!

Nutrition Facts : Calories 296.4, Fat 10.6, SaturatedFat 1.5, Sodium 9.5, Carbohydrate 47.6, Fiber 8.8, Sugar 7.6, Protein 9.6

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