Southwestern Corn Salad
Made with black beans, tomatoes, peppers, onions and a lime dressing, Southwestern corn salad works as a salad, salsa or relish.
Looking for the perfect accompaniment to grilled or smoked meat, Southwestern dishes or Mexican food? This versatile corn salad is just the dish. Not only do the ingredients combine to create a fresh Southwestern flavor and slightly crunchy texture, the lime dressing has a dash of cumin to give the dish that perfect twang of tang.
I love Southwestern corn salad's versatility as well as its taste. I sometimes serve it as a salad piled atop a bed of crisp lettuce, sometimes as a dip with tortilla chips, and sometimes as a relish atop a nice piece of smoked or grilled meat.
During warm weather, it goes wonderfully with smoked pork ribs, brisket, grilled shrimp or fish tacos (see the video below for a delicious grilled fish recipe). When colder weather hits, it's a tasty alternative to Mexican rice when served as a side dish with a big pan of enchiladas. Take it to your next potluck with a big bag of corn chips, and watch the disappearing act as party-goers scoop it up as a dip. Another option is to throw in some corkscrew pasta and chunks of grilled chicken -- then you've got a delicious main dish for a make-ahead supper that you can pull out on a busy weeknight.
Fresh corn or frozen?
I call for using frozen corn in this recipe, because I am always looking for quick, simple recipes I can throw together quickly. It is very quick and simple to thaw the corn -- and then it's recipe-ready.
Of course, fresh corn offers an upgrade in flavor. If you'd like to go with fresh corn, see the video (below) for instructions on removing corn kernels from the cob. Unlike frozen kernels, fresh kernels must first be cooked before using them in the salad. Place the cobs, husks and silks removed, into a pot of boiling water and allow to cook for two minutes. Remove cobs, allow to cool, then follow the video's instructions for removing the kernels.
Easy, inexpensive, make-ahead party foods
I love to entertain, but I'm on a budget and am also pressed for time. That's why I depend on a few favorite recipes that are inexpensive, can be made ahead, and that my guests rave about and happily gobble up. Southwest Corn Salad is one of these favorites. Here is a whole menu's worth of my inexpensive, make-ahead recipes that are tried and true for parties, picnics, potlucks or family dinners:
Southwest corn salad is an easy recipe to make your own. Try adding these ingedients to suit your own taste:
- Two finely diced fresh jalepeno peppers
- 1/4 cup finely chopped canned chipotle chiles in adobo sauce
- Two diced mangos
- Two cups of diced watermelon
- Two diced peaches
- Two cups diced grilled chicken breast, fish or shrimp
- Three cups corkscrew pasta
- Add more or fewer chopped cilantro leaves to suit your taste
- 1-lb. package frozen corn kernels
- 1 can (15 ounces) black beans
- 1 large bell pepper
- 1 large tomato
- 1 red onion
- 1 bunch cilantro
- 1/2 cup lime juice
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- 1 teaspoon ground cumin
- 1 dash salt
- 1 dash pepper
- Thaw and drain frozen corn kernels.
- Rinse and drain black beans.
- Seed and dice bell pepper and tomato. Peel and dice onion.
- Remove cilantro leaves from stems. Chop leaves until you have about 1/2 to 1 cup of loosely packed chopped leaves.
- Combine the corn, beans and all the chopped and diced ingredients in a large bowl. Stir to mix evenly.
- For dressing, mix together lime juice, olive oil, minced garlic, cumin, salt and pepper in a small bowl or a shaker jar with a tight lid. Whisk or shake until ingredients are well blended.
- Pour dressing over vegetables and toss up from the bottom to coat evenly.
- You may serve immediately or let the salad marinate several hours or overnight in the refrigerator. Serve cold or at room temperature.
How to easily remove corn kernels from the cob.
There's no need to shy away from grilling fish. It's an easy and quick way to create a delicious dinner. This video explains everything you need to know. Serve with some Southwestern corn salad and grilled vegetables for an easy, impressive meal.