Easy Tex-Mex Corn Salad
Questa ricetta è disponibile anche in italiano
The best way to make a great easy tex-mex corn salad in no time at all is to use great ingredients and a few pinches of fantastic spices – plus a healthy dash of olive oil.
Salads can be boring, this is the truth. However, the way to avoid this happening is to make sure that you use complimentary ingredients! A great way to pick out ingredients like that is to look at classic dishes from a given region. For example, an Italian salad might involve mozzarella, basil, fresh tomatoes, and one or two sweet chili peppers. For a tex-mex salad, though, it has to have tomatoes, beans, and, most importantly, corn!
We love this salad because of how easily it comes together and how complex the final flavor is, it’s a truly wonderful and nourishing dish that can be served up anywhere!
How To Make Easy Tex-Mex Corn Salad
First things first, let’s cook the corn that we’ve got our hands on. Fresh corn is one of the wonders of the culinary world, and we adore it! It can be used successfully in so many dishes, and it’s so easy to completely nail it.
Shucking an ear of corn is really easy, even if it’s the first time you’ve done it. You can start off by taking off the husk and filament layers and make sure that you take off any stringy outer pieces, as they will burn up during cooking and, quite frankly, will smell terrible.
Once you’ve removed the outer layers, grill the fresh corn on a hot pan or skillet. You’ll need to do this for about fifteen to twenty minutes, making sure to turn the corn regularly. The amount of time on the heat that you’ll give your corn is determined by your tastes entirely. The more charred that you like your corn, the longer you should leave it on.
Once the corn is cooked, allow the cob to cool completely, and then start cutting the corn off the cob. A great way to do this is to stand the cob upright, and then slice down with a gentle sawing motion. A great way to prevent kernels from flying everywhere is to place the cob on top of the center of a fluted tube pan.
Now that your corn is sorted, move on to the rest of the ingredients in the salad. Chop all the veggies down to small cubes, and drain the beans completely.
Then, add the grilled corn, beans, bell pepper, tomatoes, coriander, red onion, and chili pepper to a large mixing bowl. Drizzle the oil on top, squeeze the juice out of the lime, and sprinkle the spice and salt all over. This is where the magic happens!
Next, mix everything very well with a spoon or a spatula. Then, fridge the mixing bowl for a minimum of ten minutes before serving. Allowing the flavors to combine in this way is important, as it will allow you to easily create a flavourful dish. If you’re feeling adventurous, try adding all your ingredients to a large pot instead. Then, place the lid on top, and shake it! This will have exactly the same effect as stirring with a spoon, but it’s a bit more fun, which is always lovely.
Finally, serve up your salad with tortilla chips or tacos. Enjoy!
Easy Tex-Mex Corn Salad Recipe
Ingredients:
1 Fresh Corn
1 Green Pepper
2-3 Salad Tomatoes
1/2 can Red Kidney Beans (or Black Beans – drained and rinsed)
1 Chili Pepper
1 Red Onion
1 handful Fresh Coriander (Cilantro, finely chopped)
1 tbsp Olive Oil
1 Lime (juice)
1/4 tsp Paprika Powder
1/4 tsp Cumin Powder
1/4 tsp Coriander Powder
Salt to taste (about 1/4 tsp)
Method:
1. Remove the husk and filament layers, and grill the fresh corn onto a hot pan or skillet for 15-20 minutes (or to taste). Allow to cool completely then start cutting downward the corn off the cob with a sharp knife and a gentle sawing motion. Tip: placing the cob on top of the center of a fluted tube pan is an handy trick to prevent the kernels to go everywhere.
2. Chop all the veggies to small cubes and drain the beans.
3. Add the grilled corn, beans, bell pepper, tomatoes, coriander, red onion and chili pepper to a large mixing bowl. Drizzle the oil on top, squeeze the juice of the lime and sprinkle over all the spices and the salt.
4. Mix well with a spoon or spatula and place in the fridge for a minimum of 10 minutes before serving. This step is important to allow all the flavours to combine.
5. Serve with tortilla chips or with tacos..and enjoy!
Looking for other healthy salad recipes? You might find interesting the followings:
– Chickpea and Black Bean Salad
– Italian Style Potato Salad
– Light Coleslaw Salad
– Vegan Russian Salad
– Rich and Refreshing Quinoa Salad
– Borlotti and Sundried Tomato Salad
– One Pot Quinoa & Lentil Rainbow Bowl
