My Recipe Box
Cook the Issue 2010

Cook the Issue - 2010 Spicy Grilled Corn Salad takes on a new life

Spicy Grilled Corn Salad

Spicy Grilled Corn Salad

  • Spicy Grilled Corn Salad
  • Grilled vegetables for corn salad
  • Seasoned chicken for tortilla soup
  • Chicken stock
  • Spicy Chicken and Tortilla Soup

By user-4713770, member

September 20th, 2010

Spicy Grilled Corn Salad with Black Beans and Queso Fresco, lovely on it's own, but better when turned into chicken and tortilla soup!  I left out the vinegar in the recipe and be careful with the chipotle, taste first.

I was looking for a tailgating dinner and saw the Chicken and Tortilla Soup in the special issue and noticed that the corn salad ingredients just about matched the soup ingredients. I already had a giant pot of chicken stock simmering away, but that wasn't necessary for the recipe as it simply called for low sodium chicken broth. 

Roasting the vegetables was a nice touch for the soup and I will keep this in mind for many of my soup recipes in the future.  The soup was great and it was not spicy at all so I would add a little heat to my bowl.  I think that a warm chili powder would do the trick.  You really have to season this soup to your taste, adding a little cumin and smoked paprika wouldn't hurt.  A squeeze of lime and grated zest is a nice touch also.

Excellent with the corn bread from Issue 107 which came out perfect this time.


posted in: Gallery
Comments (2)

Texas_Foodie writes: What a great idea! I think I will do the same thing with the leftover black bean salsa from the SW Chicken salad. I actually doubled the salsa recipe because 1 can of black beans is 2 cups - so I have plenty left over. Yum! Posted: 11:58 am on September 20th

Pielove writes: Salad to soup-- how clever! Posted: 9:21 am on September 20th

Log in or create a free account to post a comment.

Cookbooks, DVDs & More

cook the issue