Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Corn Salad With Southwestern Dressing
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- #41831
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
Southwestern Dressing
2 shallots, chopped
3 cloves garlic, chopped
1 lemon, juiced
1 lime, juiced
1 jalapeno, diced
2 tablespoons cayenne sauce
1/2 cup olive oil
1/4 cup sour cream
1/2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon chopped cilantro
salt and black pepper, to taste
Corn Salad
2 teaspoons vegetable or olive oil
2 1/2 cups corn kernels (fresh)
1 small red onion, diced
2 red bell peppers, roasted peeled/seeded and julienne
3 large vine-ripened tomatoes, seeded and diced
salt and black pepper, to taste
directions
For the dressing, place shallots, garlic, lemon juice, lime juice, jalapeno and cayenne sauce in a medium-size bowl and whisk together. Slowly whisk in oil until well blended and smooth.
Add sour cream and mix again. Add chile powder, cumin, and cilantro, and season with salt and pepper. Set aside while constructing the salad.
For the salad, heat oil in a large saute pan until very hot. Add corn and saute for about 2 minutes. Add onion, peppers, and tomatoes and lightly saute for another 2 minutes. Season with salt and pepper.
Pour into a bowl to cool, and then toss with Southwestern dressing. Serve chilled.
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nutrition data
289 calories, 23 grams fat, 23 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
August 13, 2005
This salad has a zesty kick to it that is perfect for a picnic or backyard bbq! Serve it with fried chicken, or burgers on the grill. If you can't use fresh corn, you can substitute frozen. Just add it in after the tomatoes.