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.
From Fine Cooking Magazine
If you like spicy heat, leave the ribs of the chile intact; cut them out for less incendiary flavor.
From Better Homes and Gardens
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.
From Diabetic Living
Two jalapeno chile peppers make this salad pleasantly spicy. To add more kick, leave in some of the seeds from the peppers.
From Family Circle
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.
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.