El Rancho Corn Salad

I love traveling to my friends ranch in far west Texas. It is a long drive from the cottage to the ranch, but every mile worth it when you finally arrive. The ranch is just beautiful and the tables are always full of the most delicious food. Their recipes are a mix of Tex-Mex and Southwest flavors, which of course is one of our favorites. My friends ranch is the inspiration for El Rancho Corn Salad and is full of a great blend of spices and flavors that will leave you wanting more.

El Rancho Corn Salad A Blend of 

Southwest and Tex-Mex Flavor

El Rancho Corn Salad

Miz Helen's Kitchen

Ingredients

6 cups fresh cut corn or frozen corn

4 tablespoons vegetable oil

3 cloves garlic, peeled and whole

1 teaspoon salt

1 teaspoon pepper

1/8 teaspoon cayenne

Sauce

1 cup mayonnaise with lemon

1 tablespoons lime juice

zest of 1 lime

3/4 cup red onion,chopped fine

1 cup red bell pepper, chopped fine

1 cup green bell pepper, chopped fine

1 jalapeno, seeded and chopped fine

1/4 cup fresh cilantro

1/2 tablespoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon chili powder

dash to taste Tabasco Sauce

2 cups Feta Cheese

Cilantro for Garnish

Directions

If you are using fresh corn, cut it from the corn making sure that all the silk is removed. If using frozen corn put it in the colander and run cold water over it to take the frost from the kernels. Then make sure the corn has no excess water before putting in the skillet. As the corn is drying, put the sauce together.

For The Sauce:

In a medium size mixing bowl, stir together the mayonnaise, lime juice, lime zest,onion, bell peppers, jalapeno,cilantro, garlic powder, salt, pepper, chili powder, and Tabasco, mix until completely blended, this will be very thick. Stir in 1 cup of the cheese (reserving 1 cup for garnish), making sure not to break it up to much.  Set the sauce aside to rest, do not leave out of the refrigerator over 20 minutes, if it is longer than that refrigerate until time to use.

Cook The Corn

In a heavy skillet ( I use my iron skillet) pour the vegetable oil in and place the peeled whole garlic pods in the oil. Cook the garlic pods until they begin to turn brown, then remove them.

Add the corn to the hot garlic oil and begin to cook the corn keeping it at a high heat so we can char the corn and bring out the wonderful flavor of the corn.

As the corn begins to char, add the salt, pepper, and cayenne to the corn and stir from the bottom of the skillet to get all the smoky char into the corn.

When the corn has charred add the sauce and mix with the corn completely.

Pour the corn mixture into a serving bowl and garnish with the reserved 1 cup of cheese and fresh cilantro.

Serve hot or cold

Refrigerate after serving.

Enjoy!

Print Recipe

Let's Make This Salad

Starting With Beautiful Whole Kernel Corn 

Char In A Iron Skillet In Garlic Oil

Add The Wonderful Sauce

Now It's Ready To Serve

Serve As A Great Side

Enjoy!

Many thanks to our friend who always makes us feel so special when we visit the ranch and inspiring me to keep on cooking! Thank you for stopping by today to spend some time in the kitchen with us today I just love our visits.Hope you have a great week and come back to see us real soon!

Peace and Joy

Miz Helen

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