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A Casually Chic Cinco De Mayo Menu And A Mexican Street Corn Salad Recipe #ZestyInADash

This post is sponsored by ConAgra RO*TEL.

A Casually Chic Cinco De Mayo Menu And A Mexican Street Corn Salad Recipe #ZestyInADash

This Rockin' Guac is guacamole with a kick. Creamy avocado accented with chilies, tomatoes and lime with a bit of red onion bite - now this is how you celebrate Cinco de Mayo!

15 minPrep Time

10 minCook Time

25 minTotal Time

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Recipe Image

Ingredients

  • 3 ripe avocados, pitted, peeled and diced
  • 1 tablespoon freshly squeezed lime juice
  • 1 can (10 ounces) of RO*TEL® Original Diced Tomatoes & Green Chilies, drained
  • 1/2 cup finely diced onion (I love using red onion in guacamole)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon of freshly ground black pepper
  • Tortilla chips
  • 5 ears of corn, husks and silks removed
  • 1 tablespoon of vegetable oil
  • 1 red pepper, seeded and diced
  • 1 tablespoon of melted butter
  • Zest and juice of one small lime
  • 3 tablespoons of non-fat Greek yogurt
  • 2 tablespoons of light mayonnaise
  • 1 tablespoon of parmesan cheese
  • 2 teaspoons of chili powder
  • 1/2 teaspoon of kosher salt
  • 1/3 cup of crumbled Queso Fresco (or Cojita) cheese
  • Lime wedges for serving

Instructions

  1. In a bowl, mash together the avocado and mix with the lime juice. I prefer my guacamole a bit chunky but you can do it to your texture preferences.
  2. Add the RO*TEL® Original Diced Tomatoes & Green Chilies to the mashed avocado mixture, followed by the diced onion, salt and pepper.
  3. Mix until fully combined.
  4. Serve with tortilla chips and enjoy!
  5. On a grill or on a grill pan, preheat the vegetable oil over medium high heat and add the corn.
  6. Grill the corn, turning often until you have beautiful charred grill marks on all sides. When the charred corn is cool enough to handle, cut the kernels off the cob and, for a bit of extra flavor, run the back of your knife blade lightly over the cob to get out any additional corn "milk".
  7. Add the diced red pepper to the bowl and toss the corn and red pepper with the melted butter.
  8. In a bowl, whisk together the lime zest and juice, Greek yogurt, light mayonnaise, parmesan cheese, chili powder and salt until it all comes together. Check for seasoning and add more salt if you feel it is necessary. Remember, the parmesan cheese is a bit salty so this is definitely to your taste.
  9. Add the dressing to the corn and pepper mixture and toss until everything is mixed thoroughly.
  10. Add the crumbled Queso Fresco and toss again to mix.
  11. Serve with a wedge of lime and enjoy!

Nutrition

Calories

615 cal

Fat

38 g

Carbs

53 g

Protein

13 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
173
https://cookinginstilettos.com/cinco-de-mayo-menu-and-mexican-street-corn-salad-recipe/

 

 

Ingredients

  • 3 ripe avocados, pitted, peeled and diced
  • 1 tablespoon freshly squeezed lime juice
  • 1 can (10 ounces) of RO*TEL® Original Diced Tomatoes & Green Chilies, drained
  • 1/2 cup finely diced onion (I love using red onion in guacamole)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon of freshly ground black pepper
  • Tortilla chips
  • 5 ears of corn, husks and silks removed
  • 1 tablespoon of vegetable oil
  • 1 red pepper, seeded and diced
  • 1 tablespoon of melted butter
  • Zest and juice of one small lime
  • 3 tablespoons of non-fat Greek yogurt
  • 2 tablespoons of light mayonnaise
  • 1 tablespoon of parmesan cheese
  • 2 teaspoons of chili powder
  • 1/2 teaspoon of kosher salt
  • 1/3 cup of crumbled Queso Fresco (or Cojita) cheese
  • Lime wedges for serving

Directions

  1. In a bowl, mash together the avocado and mix with the lime juice. I prefer my guacamole a bit chunky but you can do it to your texture preferences.
  2. Add the RO*TEL® Original Diced Tomatoes & Green Chilies to the mashed avocado mixture, followed by the diced onion, salt and pepper.
  3. Mix until fully combined.
  4. Serve with tortilla chips and enjoy!
  5. On a grill or on a grill pan, preheat the vegetable oil over medium high heat and add the corn.
  6. Grill the corn, turning often until you have beautiful charred grill marks on all sides. When the charred corn is cool enough to handle, cut the kernels off the cob and, for a bit of extra flavor, run the back of your knife blade lightly over the cob to get out any additional corn "milk".
  7. Add the diced red pepper to the bowl and toss the corn and red pepper with the melted butter.
  8. In a bowl, whisk together the lime zest and juice, Greek yogurt, light mayonnaise, parmesan cheese, chili powder and salt until it all comes together. Check for seasoning and add more salt if you feel it is necessary. Remember, the parmesan cheese is a bit salty so this is definitely to your taste.
  9. Add the dressing to the corn and pepper mixture and toss until everything is mixed thoroughly.
  10. Add the crumbled Queso Fresco and toss again to mix.
  11. Serve with a wedge of lime and enjoy!
Cuisine: Mexican | Recipe Type: Appetizer
Salad
7.6.3
1007

/cinco-de-mayo-menu-and-mexican-street-corn-salad-recipe/

 

 

RO*TEL Rockin' Guac


Zest up your fiesta with RO*TEL’s Rockin’ Guac and Bud Light’s Lime-A-Rita.

This post is sponsored by ConAgra RO*TEL. Compensation was provided by ConAgra RO*TEL via Mode Media.

 

Please note Bud Light Lime-A-Rita® is a registered trademark of Anheuser-Busch. ConAgra Foods, Inc. All Rights Reserved.

 

 


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