A lot of people in my family are not big on those cold summer salads. Potato salad, pasta salad, chicken salad, tuna salad...no way! So, pretty much anything with mayo...
A few years ago, I came up with a simple salad of bell pepper with pasta and a light olive oil based dressing. When my super-picky sister ate it, I knew that it would literally please just about everyone. Next, I added some grilled corn to the mix. Major upgrade! This summer- I kicked it up another notch, by adding taco seasoning. I wanted a Mexican street corn vibe, but without the white, creamy stuff. Gross. With simple ingredients, this salad is great served cold or warm!
I like my vegetables slightly cooked, but you could leave the onion and bell peppers raw, if preferred. Top with cotija or some queso fresco. This salad pairs beautifully with grilled, chicken, fish, burgers, hot dogs, or steak...pretty much all the summer grilling staples!
For the most part, yes corn salad is healthy! It should be filled with corn and other veggies, then topped with a light dressing. If the mayo and/or butter is piled high- you still have the nutrients from the vegetables, but the overall health value would begin to decrease.
Reviews are a bit mixed, but it is wise to cook frozen vegetables prior to eating. Heating dramatically lowers the risk of consuming bacteria- like listeria. Luckily, this process will not take long. Boil, steam, grill, or sauté before adding to your salad.
With fresh vegetables and a light dressing full of summer flavors, this taco corn salad is a must for your next backyard BBQ or picnic!
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A mix of fit and fun (mostly gluten free) recipes for the real-food home cook.
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