Southwestern Black bean and corn salad is a side dish I often make for a crowd when having a Mexican themed dinner. It is easy, cheap, colorful and serves a lot of people. You can kick up the spice by adding more jalapeños or tone it down by adding less.
Level of Difficulty:Easy
Time Required:Prep Time – 20 min; Chill time: At least an hour
2 cans of sweet corn (not creamed corn)
2 cans of black beans, drained and rinsed
6-8 fresh jalepenos, seeded and chopped
1 bunch of cilantro, washed and snipped
1/2 red onion, chopped (see how to chop an onion )
1 tomato, chopped
Juice of 4-6 limes
Salt and pepper to taste
Preparing Southwestern Black Bean and Corn Salad:
Empty the corn, WITH the liquid into mixing bowl. Add all other ingredients and mix well. Add salt and pepper to taste. Cover and let chill in the refrigerator for at least one hour before serving.
Remember to use a serrated knife when chopping or slicing a tomato. Also, don’t forget to wear gloves when seeding the jalapeño. If you need a knife, try one of these. Melissa’s favorite is Henckles:
When I have leftovers of this, I will often put it on a salad with some leftover chicken and make my own version of a taco salad.
I had never made a corn soufflé before this one. To be honest, I had never made a soufflé before. All of the horror stories I had heard of having the soufflé “falling” scared me from even attempting one. Blue Ridge Grill’s Corn Souffle recipe from a restaurant in Atlanta was published in the Atlanta Journal Constitution years ago. I followed it to a “T” and it turned out great…and it didn’t fall!
Level of Difficulty: Easy
Time Required: Prep Time – 15 min; Cook Time – 40-45 minutes. Rest time 15 – 20 minutes.
3/8 cup (1/4 cup plus 2 T) granulated sugar
1/2 cup all purpose flour
1 1/2 tsp. salt
1 1/8 tsp. baking powder
3 cups heavy cream
2 cups fresh or frozen (thawed) yellow corn
1 T. melted butter
Special Equipment and Other Items Needed:
Preparing Blue Ridge Grill’s Corn Souffle:
Preheat oven to 350 degrees. Coat 2 quart baking dish with non-stick cooking spray.
In the bowl of a stand mixer, beat the eggs and sugar at medium speed for 3 minutes. Add the flour, salt and baking powder. Beat for an additional 3 minutes.
Stir in the cream. Add the corn and melted butter. Stir to combine.
Pour the mixture into the prepared dish. Bake for 40-45 minutes or until lightly browned and puffed on top and set in the center. Cool on a wire rack for 15 to 20 minutes before serving.