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Corn Salad with Tamale Croutons

Total Time

Prep: 30 min. Bake: 25 min.


12 servings (3/4 cup each)

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
Corn Salad with Tamale Croutons Recipe photo by Taste of Home


  • 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 15x10x1-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.

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