Pioneer Woman Mexican Street Corn Salad

Mexican Street Corn Salad

Serve Up Some Fun with This Roasted Corn Salad Recipe

If you're looking for a vibrant and delicious salad that's perfect for any summer occasion, you'll love Mexican Street Corn Salad. This recipe is a delightful twist on classic corn salad that combines fresh, bright ingredients into a mouthwatering dish that's sure to impress your friends and family.

The sweet corn is roasted until it's caramelized and tender, and then tossed with tangy lime juice, crumbly Cotija cheese, and creamy avocado for an irresistible combination of flavors and textures. It's finished off with a sprinkle of fresh cilantro and a touch of smoky paprika, making this Mexican Street Corn Salad the perfect way to brighten up any meal.

Ingredients:

• 4 cups of fresh corn kernels
• 1 avocado, diced
• 1/4 cup of Cotija cheese
• 2 tablespoons of fresh lime juice
• 1/4 teaspoon of smoked paprika
• 2 tablespoons of chopped fresh cilantro
• 1/2 teaspoon of salt
• 1/2 teaspoon of black pepper

Directions:

1. Preheat your oven to 425 degrees F.
2. Slice the kernels off 4 cups of fresh corn and place in a large bowl.
3. Drizzle the kernels with 1 tablespoon of olive oil and toss to coat.
4. Spread the corn kernels in a single layer on a large baking sheet and bake for 15-20 minutes, or until the kernels are caramelized and tender.
5. Transfer the roasted corn to a large bowl and add 1 diced avocado, 1/4 cup of Cotija cheese, 2 tablespoons of fresh lime juice, 1/4 teaspoon of smoked paprika, 2 tablespoons of chopped fresh cilantro, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
6. Toss everything together until well combined.
7. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
8. Garnish with extra cheese and cilantro, if desired.

Roasted Corn Salad

A Delicious and Easy Corn Salad Recipe

If you're looking for a fresh and flavorful corn salad recipe that's easy to make, you'll love this Roasted Corn Salad. It's a simple yet delicious combination of roasted corn, peppers, and onions that's perfect for any occasion.

The roasted corn gives this salad a deliciously nutty flavor, while the crunchy peppers and onions add a satisfying crunch. The dressing is light and tangy, providing a nice contrast to the sweetness of the corn. This dish is easy to make and can be served as a side dish or as a main course.

Ingredients:

• 4 cups of fresh corn kernels (about 5 ears of corn)
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1/4 cup of olive oil
• 1/4 cup of apple cider vinegar
• 1 tablespoon of honey
• 2 cloves of garlic, minced
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper

Directions:

1. Preheat your oven to 425 degrees F.
2. Slice the kernels off 4 cups of fresh corn and place in a large bowl.
3. Drizzle the kernels with 2 tablespoons of olive oil and 1/2 teaspoon of salt and toss to coat.
4. Spread the corn kernels in a single layer on a large baking sheet and bake for 15-20 minutes, or until the kernels are golden brown and tender.
5. While the corn is roasting, dice 1 red bell pepper and 1/2 red onion and set aside.
6. For the dressing, whisk together 1/4 cup of olive oil, 1/4 cup of apple cider vinegar, 1 tablespoon of honey, 2 cloves of minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper in a small bowl.
7. Once the corn is done roasting, remove it from the oven and let it cool for a few minutes.
8. Combine the roasted corn, diced red bell pepper, and diced red onion in a large mixing bowl.
9. Pour the dressing over the vegetables and toss to coat.
10. Let the salad sit for at least 30 minutes before serving to allow the flavors to meld together.

There you have it -- two delicious corn salads that are perfect for any occasion. Whether you're looking for a vibrant and flavorful Mexican Street Corn Salad or a simple and delicious Roasted Corn Salad, these recipes will not disappoint. Try them out the next time you're looking for a fresh and satisfying dish to share with your loved ones!

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