Mexican Corn Salad
Corn is one of Mexico's most beloved foods, and a salad built around corn is a fantastic summer treat. Add some additional veggies and spicy seasoning for a true Mexican corn salad.See Popular Mexican Corn Salad Recipes
For lunch, dinner, a potluck, or even a party, this Summer Pasta Salad with Grilled Vegetables is a versatle and satisfying option.
The corn for this side dish is cooked until golden brown and tossed with a light dressing and cotija cheese. Substitute with Parmesan, if you like.
A great one dish main course for your tailgating party.
If you like spicy heat, leave the ribs of the chile intact; cut them out for less incendiary flavor.
The corn and tomato salad makes a colorful accompaniment to serve with these crab salad sandwiches. Surimi is an economical alternative to the crab meat.
Two jalapeno chile peppers make this salad pleasantly spicy. To add more kick, leave in some of the seeds from the peppers.
Here's a great make-ahead dinner--and leftovers are welcome for lunch the next day. If you make it ahead, don't add the salt and pepper until just before serving. That way, the salt won't render the vegetables soggy and the pepper won't lose its bite. Make It a Meal: Scoop up this salad with warm corn tortillas.
Mexican street vendors know the secret of grilled corn, the country's favorite "to-go" snack. It's in the chili powder, the mayo, and the special Cotija cheese, ingredients that when paired with the great taste of grilled corn keeps 'em coming back for more. If you love backyard grilling, and go wild for fresh sweet corn every year, don't be put off by any perceived complications in this great grilled dish.
Heirloom tomatoes, black beans, corn, and cilantro come together in this quick Mexican-inspired salad that's perfect for a BBQ or light summer meal.
Corn tortillas are to Mexico what sandwich bread is to Americans. Learn how to make corn tortillas from scratch, and take tacos, enchiladas, and other Mexican dishes to the next level.
Try this Crunchy Chicken Taco Salad for dinner this week and enjoy a light, yet satisfying Mexican-inspired meal.
No more boil-and-eat packets: Knowing how to prepare Mexican rice from scratch requires a few added steps but pays off with more flavor and far less sodium. Mexican rice (also known as Spanish rice in the U.S., though it's not at all native to Spain) is a popular side dish, often served alongside refried beans, at Mexican-American restaurants.
This Mexican-influenced recipe brings together two of our favorite dinner staples: ground beef and the casserole. The meaty-cheesy filling gets a zesty kick from Mexican-style diced tomatoes and corn, and the fluffy topping is a mix of cornmeal and flour, with more cheese sprinkled over the whole dish. It's the perfect pick-me-up meal on a night when everyone is cold, tired, cranky, and hungry.
Whether you prefer your corn on the cob or in a salad, try these ten recipes to make the most of this peak season produce.
When it comes to Mexican cooking, tacos, burritos, enchiladas and other main courses tend to take center stage, in your mind and on the table. But to truly complete a Tex-Mex feast, you should learn how to make Mexican rice...without reaching for a boxed mix or heat-and-serve pouch.
Getting corn stuck in your teeth is a small price to pay for the seasonal pleasure of zipping through butter-slathered, salt-sprinkled ears row by delicious row. Just tuck some dental floss in your pocket, and you'll be good to go. Just as August means bushels of corn, there's a veritable bounty of ways to enjoy this sweet summer staple, everything from Jalapeno Corn Chowder and a rich and cheesy Corn Pudding to Grilled Steak with Fresh Corn Salad and this unusual Roasted Sweet Corn with Coconut.