Best Mississippi Corn Salad Recipes

Mississippi Corn Salad image

Provided by Bambi King

Time 10m

Number Of Ingredients 4

Steps:

Corn Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

6 ears corn
Olive oil, for brushing
Kosher salt and freshly ground black pepper
3 Roma tomatoes, diced
3 green onions, sliced
1 red bell pepper, diced
1 jalapeno, sliced thinly
3 tablespoons olive oil
Juice of 3 limes
Kosher salt and freshly ground black pepper
3/4 cup fresh cilantro leaves, roughly chopped

Steps:

For the corn: Prepare a grill for medium-high heat.
Brush the corn with olive oil and sprinkle with salt and pepper. Grill until cooked and browned, about 10 minutes. Set aside to cool.
For the salad: Add the tomatoes, onions, pepper and jalapeno to a bowl. Pour over the olive oil and lime juice, sprinkle with a pinch salt and pepper and toss.
Cut the corn off the cobs, leaving some in shards, then toss gently with the salad, keeping the shards intact. Sprinkle over the cilantro leaves and gently mix in.

Mississippi Cornbread Salad image

Provided by Zelda Hopkins

Time 40m

Number Of Ingredients 12

1 box jiffy cornbread, mix,bake,according to pkg.
1 pkg ranch style dressing mix
8 oz sour cream
1 c mayonnaise
3 large tomatoes,chopped or 1 can diced
1/2 c red bell pepper or green bell,chopped
1/2 c green bell pepper, chopped
1/2 c green onions,chopped
2-------16 oz pinto beans, drained
1 c cheddar cheese, shredded
10 slice bacon,cooked and crumbled
2 can(s) whole kernal corn, drained

Steps:

1. Stir together salad dressing mix, sour cream, and mayonnaise until blended; set aside.
2. Combine tomatoes, bell peppers, and onions, gently toss.
3. Crumble half the cornbread into a 3 quart trifle bowl or a large salad bowl.
4. Top with half each of beans, tomato mixture, cheese, bacon, corn, and dressing mixture. Repeat layers. Cover and chill 3 hours.