Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, spicy corn salad. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Spicy Corn Salad is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Spicy Corn Salad is something which I’ve loved my whole life.
This Mexican Street Corn Salad, also known as Esquites, is smoky, spicy, tangy and incredibly delicious. If you love the Mexican corn on the cob then you will love this version. Serve our spicy Mexican corn salad by itself at a cookout or alongside grilled flank steak and warm tortillas for an Elote, Mexican-style street corn, inspired this tangy, smoky, slightly creamy side dish.
To get started with this recipe, we must first prepare a few ingredients. You can have spicy corn salad using 12 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Spicy Corn Salad:
- Prepare 2/3 cup uncooked long grain rice
- Get 2 cup corn
- Take 1 can (15 oz) black beans, rinsed and drained
- Take 6 green onions, sliced
- Get 1/4 cup jalapeno chopped
- Get 1/4 cup canola oil
- Get 2 tbsp cider vinegar
- Make ready 1 tbsp lime juice
- Get 1 tsp chili powder
- Take 1 tsp molasses
- Get 1/2 tsp salt
- Make ready 1/2 tsp ground cumin
All Reviews for Spicy Street Corn Salad. Spicy Street Corn Salad. this link is to an external site that may or may not meet accessibility guidelines. You can also find more Salads recipes like Broad Bean Salad Coleslaw With Cottage Cheese Tomato and Potato Salad Spicy Sausage Salad. Sour and Spicy Corn Salad Recipe Card.
Instructions to make Spicy Corn Salad:
- Cook rice according to package directions. Meanwhile, in a large bowl, combine the corn, beans, onions and jalapenos. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well.
- Stir rice into corn mixture. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours.
In this recipe, shishito peppers are sliced, lightly sautéed, then tossed with raw summer corn and a cumin-lime vinaigrette for a summer salad that's crunchy, smoky and a little spicy. An exciting main-course salad, packed with interesting flavours and textures, from BBC Good Food magazine. Tip the beans into a bowl with the cooked corn, avocado, tomatoes and spring onions. The sweetness of corn works surprisingly well with roasted peanuts and spices. A very simple corn and tomato salad recipe with delicious results.
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