Best Crunchy Mexicorn Salad Recipes

CRUNCHY MEXICORN SALAD

Crunchy Mexicorn Salad image

Recipe by Vivian Levine, winner Quick and Easy Bake-Off. This sald is SO yummy! Cool, fresh and crunchy. One of my favorites.

Provided by Lakerdog2

Categories < 15 Mins

Time 15m

Yield 4 cups, 6 serving(s)

Number Of Ingredients 9

Ingredients

2 large cucumbers, peeled, seeded and cut into 1/2 -inch cubes
3 green onions, thinly sliced
1 (15 ounce) can pinto beans, drained, rinsed
1 (11 ounce) can mexicorn whole kernel corn, with Red and Green Peppers, drained
1 (3 7/8 ounce) can sliced ripe olives, drained
1 1/2 cups salsa
3 -4 cups corn chips
sour cream, if desired
green onion, thinly sliced, if desired

Steps:

In large bowl, combine cucumbers, 3 green onions, beans, corn, olives and salsa; toss to mix.
Arrange about 1/2 to 2/3 cup corn chips on each individual serving plate.
Top each with about 1 1/4 cups cucumber mixture.
Top each salad with sour cream and additional sliced green onions. Serve immediately.

Nutrition Facts : Calories 202.1, Fat 3, SaturatedFat 0.5, Sodium 551.7, Carbohydrate 38.7, Fiber 9.9, Sugar 4.1, Protein 9.8

MEXICAN CORN SALAD

Mexican Corn Salad image

Recipe video above. A Can't-Stop-Eating-It delicious way to serve corn, this is a giant salad form of the famous Mexican Street food Esquites, a corn salad sold in cups that you can eat as you wander the streets! I love the way the creamy lime dressing melts into the hot corn as you toss it all together.I urge you to use fresh corn if you can, but this is still super made with frozen corn. Wonderful side dish, especially for Mexican or South Western themed menus!

Provided by Nagi

Categories Side Dish

Time 20m

Number Of Ingredients 14

Ingredients

5 cups corn cut from the cob (~4 large ears) ((or frozen corn, not thawed, Note 1))
2 tbsp / 30g butter
2 garlic cloves (, minced)
1/2 tsp each salt and pepper
1/4 cup mayonnaise ((can cut down to 2 tbsp))
1/4 cup sour cream ((or yoghurt))
1/2 cup parmesan cheese (, finely grated (Note 1))
1 tbsp Jalapeno (, deseeded and finely chopped (optional))
1 cup coriander / cilantro leaves (, roughly chopped)
1 cup green onion (, finely sliced (~2 stems))
1/2 red onion (, finely chopped)
2 - 3 tbsp lime juice (, fresh (plus more to taste))
60g / 2 oz Cotija or Feta (, crumbled (optional) (Note 2))
Jalapeno slices, coriander/cilantro leaves, lime wedges (, optional)

Steps:

Cut off kernels: Cut the corn off the cob (see photo in post or video for how I do this without getting corn everywhere!) If using frozen, do not thaw.
Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don't stir constantly, harder to brown).
Season corn: Add salt and pepper halfway through cooking corn.
Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine - heat will "melt" dressing. Add coriander/cilantro, red onion, green onion and jalaepno. Toss again.
Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.

Nutrition Facts : ServingSize 120 g, Calories 215 kcal, Carbohydrate 23 g, Protein 6 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 327 mg, Fiber 3 g, Sugar 6 g

MEXICORN SALAD

Mexicorn Salad image

Make and share this Mexicorn Salad recipe from Food.com.

Provided by Taxi Mom

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (11 ounce) can mexicorn, drained
2 -3 green onions, chopped
1 (4 ounce) can sliced black olives, drained
4 -6 teaspoons finely chopped jalapenos
3/4 cup grated cheddar cheese
2 -3 tablespoons mayonnaise
pepper
1 -1 1/2 cup crushed Fritos corn chips

Steps:

Mix all ingredients except Fritos.
Add just enough mayo to hold mixture.
Cover and chill 2-4 hours.
Before serving, toss crushed Fritos into mixture.
I have ate this without the fritos and I think it is just as good.

Nutrition Facts : Calories 208.1, Fat 13, SaturatedFat 5.3, Cholesterol 24.2, Sodium 702.8, Carbohydrate 18.6, Fiber 1.1, Sugar 0.8, Protein 7.6

FIESTA CORN CHIP SALAD

Fiesta Corn Chip Salad image

This Frito corn salad is always requested by friends and family! Super easy and great alongside just about any main course. Quick tip: wait on adding Fritos until you're about to serve as they tend to get soggy after a few hours. -Mandy Mckinnon, North Canton, Ohio

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 8

Ingredients

2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cups shredded Mexican cheese blend
1 medium sweet red pepper, chopped
1 cup mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper
1 package (9-1/4 ounces) chili cheese-flavored corn chips, crushed
Minced fresh cilantro, optional

Steps:

In a large bowl, combine the corn, cheese, red pepper, mayonnaise, salt and pepper. Chill until serving. Just before serving, stir in corn chips. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 463 calories, Fat 35g fat (9g saturated fat), Cholesterol 28mg cholesterol, Sodium 789mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.

MEXICORN SALAD

Mexicorn Salad image

From a little cookbook put out by FHA/HERO in Texas, late '80's. I picked the cookbook up at a yard sale.

Provided by True Texas

Categories Low Protein

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 (15 ounce) cans mexicorn, drained
1 green pepper, chopped
3 stalks celery, chopped
1 onion, chopped
1 cucumber, chopped
1 tomatoes, chopped
1 (8 ounce) bottle Catalina dressing
1/8 teaspoon garlic salt

Steps:

Combine Mexicorn, green pepper, celery, onion, cucumber and tomato in bowl, mixing lightly.
Add salad dressing and garlic salt, tossing gently.
Refrigerate overnight.

Nutrition Facts : Calories 228.6, Fat 13.4, SaturatedFat 1.7, Sodium 620.3, Carbohydrate 28.2, Fiber 1.1, Sugar 6.8, Protein 3.4