Spicy Corn Salad. Sweet corn is combined with spicy peppers, Cheddar cheese, and flavored corn chips in this chilled salad that's perfect as a side or appetizer for entertaining. This Spicy Mexican Street Corn Salad is my favorite dish to serve with tacos or fajitas! It's great for a crowd because you can make it ahead of time and you can make it as spicy or as mild as you like.
A little bit of honey and cool cucumbers temper the jalapeno fire.
In this video, we'll show you how to prepare this sensational summer salad in just minutes.
It's a must-have side dish for barbeques and picnics.
You can have Spicy Corn Salad using 12 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Spicy Corn Salad
- You need 2/3 cup of uncooked long grain rice.
- It's 2 cup of corn.
- It's 1 can of (15 oz) black beans, rinsed and drained.
- You need 6 of green onions, sliced.
- You need 1/4 cup of jalapeno chopped.
- Prepare 1/4 cup of canola oil.
- Prepare 2 tbsp of cider vinegar.
- It's 1 tbsp of lime juice.
- You need 1 tsp of chili powder.
- It's 1 tsp of molasses.
- Prepare 1/2 tsp of salt.
- Prepare 1/2 tsp of ground cumin.
Jalapeño chile peppers add a pleasant spice to this chilled corn salad. If you like things a bit more spicy, leave in some of the seeds from the peppers. Add the corn salad ingredients and stir, coating the salad with the dressing. Add the chopped parsley and stir into the salad.
Spicy Corn Salad step by step
- Cook rice according to package directions. Meanwhile, in a large bowl, combine the corn, beans, onions and jalapenos. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well..
- Stir rice into corn mixture. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours..
Remove and warm to room temperature before serving. This spicy corn salad is a perfect dip for picnics and summer get togethers. Made with corn, bell peppers, sour cream, mayo, spices, and chili Fritos. Three jalapeños give this salad a real kick; make it milder by substituting mini sweet peppers. Serve this salad by itself at a cookout or alongside grilled flank steak and warm tortillas for an easy taco night.