Best Mexicali Corn Salad Recipes

LIME MEXICALI SALAD

Lime Mexicali Salad image

This refreshing salad has a lot of tropical flavor and consists of mango, jicama, corn, romaine, cilantro, and grapefruit segments.

Provided by super14

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 2

Number Of Ingredients 13

Ingredients

2 cups chopped romaine lettuce
1 cup grapefruit sections
⅔ cup chopped mango
½ cup matchstick-cut jicama
½ cup black beans
½ cup corn
½ cup shredded pepperjack cheese
⅓ cup chopped fresh cilantro
⅓ cup chopped fresh parsley
½ cup lime juice
2 teaspoons white sugar
salt to taste
1 pinch ground black pepper

Steps:

Combine lettuce, grapefruit sections, mango, jicama, black beans, corn, pepperjack cheese, cilantro, and parsley in a large bowl.
Whisk lime juice, sugar, salt, and black pepper in a small bowl until sugar is dissolved.
Pour lime dressing over salad and toss to serve.

Nutrition Facts : Calories 352.2 calories, Carbohydrate 53.2 g, Cholesterol 35.4 mg, Fat 11.7 g, Fiber 10.9 g, Protein 14.4 g, SaturatedFat 6.1 g, Sodium 570.4 mg, Sugar 23.1 g

MEXICAN CORN SALAD

Mexican Corn Salad image

I'm not sure if this recipe should be called a salad or a salsa, but it sure is good when made with sweet corn. Try it and decide for yourself.

Provided by Anonymous

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 46m

Yield 4

Number Of Ingredients 8

Ingredients

3 tablespoons butter
2 cups whole corn kernels, cooked
1 red bell pepper, diced
1 cup chopped zucchini
2 green onions, chopped
1 jalapeno pepper, seeded and minced
½ cup salsa
2 tablespoons chopped fresh cilantro

Steps:

In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.
Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.

Nutrition Facts : Calories 169.3 calories, Carbohydrate 20.3 g, Cholesterol 22.9 mg, Fat 9.8 g, Fiber 3.9 g, Protein 4 g, SaturatedFat 5.6 g, Sodium 273.3 mg, Sugar 5.5 g

MEXICALI BLACK BEAN AND CORN SALAD

Mexicali Black Bean and Corn salad image

Make and share this Mexicali Black Bean and Corn salad recipe from Food.com.

Provided by quixoposto

Categories Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 can black beans, drained
1 can Mexican-style corn, drained
chopped red pepper (optional)
chopped green pepper (optional)
1/4 cup balsamic vinegar
chopped fresh cilantro

Steps:

In a serving dish, mix all ingredients and serve.

Nutrition Facts : Calories 14, Sodium 3.7, Carbohydrate 2.7, Sugar 2.4, Protein 0.1

BOBBY FLAY MEXICALI CORN WITH LIME BUTTER

Bobby Flay Mexicali Corn With Lime Butter image

Make and share this Bobby Flay Mexicali Corn With Lime Butter recipe from Food.com.

Provided by ctbolton

Categories Vegetable

Time 40m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 13

Ingredients

4 tablespoons unsalted butter
1 lime, juice of
1 lime zest
1 teaspoon honey
kosher salt
2 tablespoons canola oil
1 small red onion
1 jalapeno
1 red bell pepper
2 garlic cloves
3 ears of grilled corn
fresh ground pepper
1/4 cup coarse chopped cilantro

Steps:

whisk together butter, lime zest, lime juice,honey, 1tsp salt in a small bowl. place in fridge until firm, approx 15 minutes or for up to 1 day.
heat oil in large saute pan over high heat until it begins to shimmer. add onion, jalapeno, and bell pepper, cook until soft, 4-5 minutes. add garlic and cook for 30 seconds. stir in corn and cook until just heated thru, 2-3minutes.
add butter and stir until it just begins to melt and coats the mixture/. remove from heat, season with salt and pepper and add cilantro.