Logo   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today In Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Recipe Contests       Magazines       Culinary Schools       Gourmet Tours       Food Festivals

You are here > Home

RECIPESSalad RecipesVegetable Salads pg 2 >  Mexican Corn Salad



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Chef with red wine glass



All Fired Up!
by Margaret Howard

Fresh, colorful and simple, this salad is the essence of summer. It is best made a few hours ahead of time. Plan burgers, steak or chicken on the grill to keep the rest of dinner preparation simple.

Makes 6 servings.


    • 8 ears of corn, husked and blanched or 1 pkg (1 kg) frozen corn niblets
    • 2 large firm field tomatoes, cubed
    • 1/2 each: small sweet green and red pepper, diced
    • 1/2 ripe avocado, diced
    • 3 green onions, sliced
    • 2 medium cloves garlic, minced

    • 1/3 cup cider vinegar
    • 1/4 cup extra virgin olive oil
    • 1½ tsp ground cumin
    • 1/2 tsp each: chili powder,
    • salt and freshly ground pepper
    • 1/4 cup chopped fresh cilantro


1. With sharp knife, cut kernels from cobs to make 4 cups. In large saucepan, cook corn, covered, over medium heat in lightly salted water for 10 minutes or until tender or cook frozen corn according to package directions. Drain and cool slightly.

2. Gently stir in tomatoes, green and red pepper, avocado, onions and garlic.

3. For dressing: Whisk together vinegar, oil and seasonings. Pour over corn mixture. Stir in cilantro; toss to combine. Cover and refrigerate for several hours to allow flavors to develop.

TIP: The best way to remove corn from the cob when you want whole kernels is with a very sharp knife. First, dip the ear in boiling water for a minute or two; then hold it under cold running water to "set" the milk so it does not spurt when you are cutting off the kernels. Hold the ear, tip end up in a bowl. Cut down the ear, removing a few rows at a time. You will get about 1/2 cup kernels from each ear of corn.


                    RELATED RECIPES

   Vegetable Salads pg 2       Brussels Sprouts Salad       Brussels Sprouts, Marinated       Buffalo Mozzarella Caprese Salad      Bulgur Nut Salad Recipe       Bulgur, Mediterranean Bulgur Salad       Bulgur, Toasted Corn & Bulgur Salad       Bulgur Salad with Fruits and Nuts       Butterhead Lettuce with Pears & Pecans       Cabbage, Thai Cabbage Salad       Cabbage Salad (1909)       Cabbage & Tomato Salad       Cactus, 3 Vegetable Salad       Cactus, Mexican Cactus Salad       Cactus, Nopales & Couscous Salad       Caesar Salad       Caesar, Chipotle Caesar Salad       Caesar, New Caesar Style Salad       California Summer Salad       CARROT SALADS >>>>>       Cauliflower, Broccoli, & Raisin Salad       Cauliflower Salad with Capers & Scallions       Celeriac, Apple & Beet Salad       Celery Root & Apple Salad       Chayote Salad       Cherry and Hazlenut Salad       Cherry Pepper Salad       Cherry Grilled Sweet Pepper Salad       Cherry, Pineapple, Lettuce Salad       Cherry Vegetable Salad       Citrus Tossed Salad & Vinaigrette Dressings       COLE SLAW & SLAWS 1 >>>       VEGETABLE SLAWS 2 >>>       Colorful Fruit & Greens Salad       Confetti Salad       Mexican Corn Salad       Corn: Florida Bounty Corn Salad       Corn: Broiled Corn and Rice Salad       Corn Salad II       Corn & Quinoa Salad with Mint Dressing       Corn, Dilled Corn & Pea Salad       Corn, Grilled Corn & Tomato Salad       Corn, Zesty Corn Cucumber Salad       Cranberry & Wild Rice Salad  
Home       About Us & Contact Us       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:

All contents are copyright © 1990 - 2014 James T. Ehler and unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.






Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.