Corn Salad with Tamale Croutons
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
Reviews
the croutons never hardened. They stayed soft and mushy, like the corn tomalito you get at Chevy's in the shape of ice cream. Huge disappointment. I picked this recipe solely for the crouton idea
This was excellent! I couldn't find Masa Harina anywhere so I used Gluten Free Corn Flour. The croutons turned out great anyway. They were the best part of the salad and I couldn't stop eating them. My jicama was bad so I couldn't use it but I thought the salad tasted fine without. Next time I think I'll add black beans. Everyone loved the salad and it tasted even better the 2nd and 3rd day.
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.
Could someone tell me what 'masa harina' is? I have never heard of it. Thanks