1/8 teaspoon chipotle chili powder . ¼ cup chopped scallions . ¼ cup chopped cilantro . 1. Cut the kernels from the corn cobs into a bowl. You will have about 4 to 5 cups of kernels.

Why You’ll Love This Recipe. I love a good pasta salad, and this one is no different. I love the combination of pasta, fresh corn, black beans, a little red onion, and lots of flavorful spices.

I’ve taken this Mexican street food classic and turned it into a salad. Perfect for hot summer days, this chilled salad is easy to pull together once you’ve got the corn grilled – or see my ...

When the weather’s hot, celebrity chef Giada De Laurentiis’ Black Bean, Corn, and Tomato salad is what’s on the menu. And it’s super easy to make.

Heat grill to medium. Add corn; cover and cook until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly, cut corn from cobs.

6 corn bread muffins; 2 (16-ounce) cans pinto beans, rinsed and drained; 1 green bell pepper, chopped; 1 (16-ounce) package frozen corn, thawed; 3 large tomatoes, chopped; 10 slices bacon, cooked ...

This weekend, I am going to a potluck Cinco de Mayo party and my Mexican Street Corn Salad came to mind. I thought that it would be a great dish to bring because it is good served cold or at room ...

2 cups frozen corn, dry fried (roasted) in a hot oil-free pan (cook until the corn just starts to turn brown on the edges) 1 can black beans, rinsed and drained 1 to 2 cups of jicama, peeled and diced ...