o 8 minutes.
Citrus Corn Salad: In a large skillet over
anola oil over the corn and season it with salt and black
Toss shrimp with garlic, lime juice, cumin, sugar
igh heat). Grill corn and bell pepper until corn is tender and
br>Toss corn and zucchini with remaining oil. Season. Grill corn for 3
rill as above.).
Prepare corn according to package directions; cool
Combine corn, cucumbers, onion and tomato in bowl.
Blend sour cream with mayo.
Add remaining ingredients.
Add sour cream mixture to corn mixture.
Chill.
Cut corn off cob.
In a cast iron pan, heat oil over hight heat. Add corn. Season with salt. Cook for about 15 minutes until corn starts to brown.
Transfer corn to bowl and mix with mayo/crema, feta/cojita, scallions, cilantro, jalapeno, garlic, lime juice & chili powder. Season with salt if desired.
Can be served hot or cold.
tand 5 minutes. Fluff rice with a fork and set aside
Toss together corn, celery, bell pepper, olives and cilantro in large bowl. Combine dressing and cumin in measuring cup and pour over corn mixture. Toss to coat. Line 4 plates with spinach leaves and place 1 cup corn salad in center of each plate. Fold 4 to 5 slices turkey into fourths and tuck around corn salad or cut turkey into strips and arrange strips around corn.
Combine the wheat germ, corn, onions,parsley, carrot and celery.
Combine the oil, lemon juice, herbs and Mrs Dash or Vegit and combine with wheat germ corn mix.
Line a salad bowl with crisp salad greens and fill the center with the salad mix.
Wash a fresh cucumber and slice it very thin. Do not peel the cucumber unless it has been waxed to preserve it. Place the slices decoratively over the corn mix.
For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple
Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
Cover bowl with plastic wrap and refrigerate at least 30 minutes.
Place the corn in a large pot with enough water to cover, and
ean corn salad.
Preheat medium to large skillet over medium heat with
toss the garlic and onion with the lime juice and let
Combine beans, corn, and both onions in a mixing bowl.
In a separate bowl, combine ancho chile, vinegar, sugar, lime juice, salt, pepper, and olive oil.
Clean the cilantro and remove any leaves that don't look fresh. Set aside 15 - 20 sprigs of cilantro for garnish. Finely chop remaining cilantro and add 1/2 cup to dressing mixture.
Whisk dressing and add to salad, toss well, then add tomatoes and gently fold into salad. Garnish with cilantro sprigs. If storing overnight, refrigerate but serve at room temperature.
eason with salt and pepper. Reserve 1/4 cup vinaigrette. Stir corn
eason Chicken on both sides with Creole seasoning and kosher salt
Take 3 eggs, vinegar, sugar, dry mustard and 1/2 teaspoon salt. Cook until thick. (Watch close, it will scorch.) Cool and add the salad dressing or mayo. Pour over other ingredients. Stir and chill.