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Corn Salad with Tamale Croutons Recipe
Corn Salad with Tamale Croutons Recipe photo by Taste of Home

Corn Salad with Tamale Croutons Recipe

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This recipe is special because I was able to take a delectable, but somewhat complicated, appetizer recipe and turn it into a salad that's easy to make and transport. Adjust the jalapeno and chipotles to suit your spiciness level.—Richi Reynolds, Scottsboro, Alabama
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 12 servings


  • 3 cups frozen corn, divided
  • 2/3 cup butter, softened
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 cup masa harina
  • 1/4 cup all-purpose flour
  • 1/4 cup buttermilk
  • 1/4 cup mayonnaise
  • 1 teaspoon buttermilk ranch salad dressing mix
  • 1 teaspoon minced chipotle peppers in adobo sauce
  • SALAD:
  • 6 cans (7 ounces each) white or shoepeg corn, drained
  • 2 cups grape tomatoes, chopped
  • 1 can (10 ounces) diced tomatoes and green chilies, well drained
  • 1 small red onion, chopped
  • 1/2 cup chopped peeled jicama
  • 1/4 cup minced fresh cilantro
  • 1/4 cup lime juice
  • 1 jalapeno pepper, seeded and minced
  • 4 medium ripe avocados, peeled and cubed
  • 3/4 cup shredded Mexican cheese blend


  1. Place 2 cups corn in food processor; cover and process until finely chopped. Add the butter, sugar and salt; cover and process until blended. Stir in masa harina and flour until a soft dough forms; fold in remaining corn. Using wet hands, press dough into a greased 15-in. x 10-in. x 1-in. baking pan.
  2. Bake at 400° for 20 minutes. Score the dough into 1-in. squares. Bake 4-6 minutes longer or until golden brown. Immediately cut along the scored lines; cool in pan on a wire rack.
  3. In a small bowl, combine the dressing ingredients. In a large bowl, combine the corn, tomatoes, onion, jicama, cilantro, lime juice and jalapeno. Pour dressing over salad and toss to coat; gently stir in avocados. Sprinkle with cheese and croutons. Serve immediately. Yield: 12 servings (3/4 cup each).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fiesta Corn Salad in Mexican Bookazine 2012, p96

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Reviewed Aug. 11, 2015

"This looks and sounds awesome, and would be great for a special occasion. There are just a lot of ingredients that I don't always have on hand. I'm still saving this one with intentions of making at a later date. Masa Harina is a corn flour treated with lime juice. The lime juice makes it more digestible."

Reviewed Aug. 11, 2015

"Could someone tell me what 'masa harina' is? I have never heard of it. Thanks"

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