Take-out Tuesday, Roasted Corn Salad Cups

the Painted Apron

5 years ago

The glorious weather we’ve been having in the South

was begging for a food and friends gathering on the patio

late Saturday afternoon

I made a super simple super tasty appetizer that is fantastic for outdoor entertaining

A crunchy salad with roasted corn served in a Scoop tortilla chip bowl

These are not only light and totally tasty,

they are easy for guests to grab and pop in their mouths

AND

they are not mayonnaise based so it’s safe to leave them sitting out

I am currently crushing on the new bag salad combos available now

Fresh Express Sunflower Crisp is my favorite

It is a coleslaw/lettuce mix with carrots, crisp edamame, sunflower seeds,

and it comes with a delightful sweet onion vinaigrette

I added the kernels from 2 roasted ears of corn

and filled Tostitos Scoops mini chip bowls

Easy, healthy, light, your guests will rave!

You can drizzle them with a Lime Crema if desired,

but I found them delicious with just the dressing included in the salad bag

Possibilities are endless too,

this mix would be wonderful as a topping for beef or chicken tacos

tucked inside a lettuce wrap

Even a garnish or topping for fish or shrimp

A BBQ Pork Quesadilla!

Sunday night’s supper was a quesadilla

made with leftover BBQ pork

and roasted corn salad from the party

I put some corn salad inside and on top!

Roasted Corn Salad Cups

Salad in a bag is mixed with roasted corn and put in a corn chip for an easy yet fancy party app!

Course Appetizer

Cuisine American

Keyword bag salad, buffet, corn salad, corn salad cup, easy appetizer, salad cup

Prep Time 10

Ingredients

Corn Salad Cups

2 ears fresh corn, roasted*
1 bag Fresh Express Sunflower Crisp Salad mix
Mini scoop chips like Tostitos Scoops

Lime Crema

1/2 cup sour cream
2-3 Tbsp fresh lime juice
garlic salt to taste

Instructions

Corn Salad Cups

Stand corn upright in a deep salad bowl and cut kernels off cob with a knife, starting at the tip of the cob and slicing down. The kernels will fall directly into the bowl. Use the tip of your knife to break up any large sections, the kernels will further separate after tossing.
Add salad and included topping ingredients to corn kernels. Toss with provided dressing.
About 1 hour before serving, fill scoops with salad mix and arrange on a serving tray or platter. Drizzle with Lime Crema if desired. Making these a little ahead of time will allow the chips to soften just a bit.

Lime Crema

Mix together and taste to adjust seasoning. Add more lime juice if you want it thinner. Drizzle over salads.

Notes

*put unhusked corn directly on oven rack and roast for 1 hour at 375 degrees. Husk when cool enough to handle

Any leftover salad keeps well refrigerated overnight and retains it’s crunch even the next day!

Use this mix to top tacos, fish, or to fill lettuce wraps. You can also serve it as a dip and let guest do their own scooping

BBQ Pork Quesadilla with Roasted Corn Salad

Course Main Course

Cuisine American, Mexican, Southern

Keyword BBQ Pork Quesadilla with corn salad, BBQ sandwich wrap, corn salad, pork and corn taco, quesadilla

Prep Time 10

Servings 2

Ingredients

1 large flour tortilla
cooked pulled pork or chopped pork or meat from leftover ribs
1/4 cup BBQ sauce
1 cup Roasted Corn Salad
1/2 T butter
olive oil

Instructions

Melt butter in a large skillet with olive oil over medium heat. Add tortilla and push down to coat bottom side, then immediately flip to coat other side.
Let tortilla cook until bottom is golden and beginning to crisp.
Remove tortilla and place on a work surface golden side up. Place meat in an even layer over 1/2 of tortilla. Drizzle evenly with BBQ sauce and then top with salad. Fold the remaining half of tortilla over filling. It will look like a giant taco with the uncooked side out.
Return to skillet and cook until bottom side crisps and then flip over and cook the other side. Cut in half or 1/4s and serve with additional salad on top if desired.