Southwestern Tomato And Corn Salad Recipes

PAN-ROASTED CORN AND TOMATO SALAD

Steps:

• Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.
• Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.

SOUTHWEST CORN AND TOMATOES

Steps:

• Preheat oven to 425°. In a large bowl, combine the corn, tomatoes, onion, jalapenos and garlic. Drizzle with oil; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Bake for 20-25 minutes or until onion is tender, stirring twice. Spoon into a bowl. Stir in cilantro and salt. Serve warm.

SOUTHWESTERN ROASTED CORN SALAD

Steps:

• Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
• Preheat grill for high heat. Remove silks from corn, but leave the husks.
• Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
• Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
• In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

SOUTHWESTERN TOMATO AND CORN SALAD

Steps:

• Husk and clean corn. Brush with vegetable oil. Wash green pepper(s). When the grill is hot place corn and chili on the grill over flame. The chili will char and blister. Have a plastic bag ready. Turn corn as it browns. Put on plate and put aside to cool. When the chili is roasted place in plastic bag and let steam for at least 10 minutes. Cut tomatoes in half and place in serving bowl. Lightly sprinkle with sea salt Cut the corn from the cobs and add to the tomatoes. Strip the roasted skin from the chili(s) and seed. Don't rinse (it removes the oils) Dice the chili(s) and add to the corn-tomato mixture. Add the sliced onion. Mix the juice from the limes and the olive oil together and mix with the salad. Let rest at room temperature for 30 minutes to allow the flavors to meld. If serving later then cover and refrigerate. When ready go serve, dice the avocados and add to the salad, gently stir. Check the seasoning. Add salt if needed. Best served the same day.

ZESTY SOUTHWEST CORN SALAD

Steps:

• Combine corn, tomatoes, bell pepper, and onion in a large bowl.
• Whisk olive oil, cilantro, vinegar, lime juice, chili powder, cumin, garlic powder, and cayenne together in a small bowl. Add dressing to corn mixture just before serving and toss well.