Recipe by McCormick® Gourmet Collection®
"This vegetable salad is made with grilled corn for a fresh summertime treat. The Tex-Mex spicing from cumin and chipotle chiles accents but does not overwhelm the summer vegetables."
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ears fresh or frozen corn
white wine vinegar
McCormick® Gourmet Collection® Ground Cumin
McCormick® Gourmet Collection® Chipotle Chile Pepper
McCormick® Gourmet Collection® Garlic Salt
green onions, cut into 1/2-inch pieces
zucchini, cut into 1/2-inch cubes
1 (15 ounce) can
black beans, drained and rinsed
red bell pepper, cut into 1/2-inch pieces
Great! Low cal too. Unless you really like hot reduce the chipotle powder in half. I have also made this with chile powder instead of the chipotle and I prefer the chile powder.Absolutley everyone asks for the recipe when I make this. Easy too!
very popular at dinner parties!
I took this to a Mexican themed dinner party and received rave reviews! With all of the veggies, it tastes so light and fresh. (even in the middle of winter!) Only 1 change, I didn't have Chipotle Chile Powder, so I used 1 canned Chipotle Chile and 2 Tbsps adobo sauce. Super recipe!
Great recipe especially when you have left over grilled corn. I didn't have chipotle chile pepper so I used regular chili powder and it was fine. I think next time I'll add a little bit of fresh diced jalapeno for an extra kick.
* Percent Daily Values are based on a 2,000 calorie diet.
Tex-Mex Grilled Corn Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 71
** Calories from Fat: 44
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