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Cook the Issue 2010
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 ICDOCEAN1, 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

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