Spring and summer weather have many of us craving the bright notes of Latin American cooking. These two umami-packed recipes are loaded with flavor.
Whether you are eating at home or bringing a dish to share with friends at a barbecue, these recipes with MSG are sure to be a hit. Try them out next time you want to add sabor latino to your meal!
Esquites - Mexican Street Corn Salad
The corn in this recipe contains glutamate, with its savory goodness accented by the creamy umami dressing.
Ingredients
- 4 cups fresh, frozen, or canned corn kernels rinsed and drained
- 1 tablespoon vegetable oil or olive oil
- ¼ cup low-fat sour cream or Greek Plain yogurt, or vegan yogurt
- ¼ cup reduced-fat mayonnaise or vegan mayonnaise
- Fresh lime juice to taste (start with ½ lime)
- ¼ cup Cotija cheese or cheese substitute crumbled
- 2 teaspoons chili-lime ground seasoning or more
- ½ teaspoon Umami seasoning (MSG)
- ¼ cup cilantro chopped
- 4 lime wedges for garnishing (optional)
Instructions
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Spread the corn kernels on a flat baking sheet, sprinkle with vegetable oil, and roast at 400°F for 5 to 8 minutes (or longer if using frozen corn) or until lightly toasted, stirring a couple of times. Let cool and transfer to a medium bowl.
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Add the remaining ingredients to the bowl and stir to combine them.
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Serve with lime wedges, extra chili-lime seasoning and umami seasoning, and chopped cilantro.
Recipe Notes
This is your basic recipe, but you may add chopped tomatoes and red onions, top with avocado chunks, and add more Cotija cheese.
Photo credit: Flickr user Reeni
Black Bean & Quinoa Salad
Quinoa, black beans, and delicious vegetables make this salad filling, with a zesty dressing bringing it all together.
Ingredients
Salad
- 1 cup dry quinoa rinsed
- 1 red bell pepper seeded and diced
- 1 cup corn kernels fresh, frozen, or canned, rinsed and drained
- ½ red onion chopped
- 1 cup cherry tomatoes sliced
- ½ cup cilantro chopped
- 15 oz canned black beans rinsed and drained
- ½ avocado sliced
Dressing
- 2 cups cilantro
- 1 garlic clove
- ½ cup fresh lime juice
- 2 teaspoons honey
- ½ teaspoon ground cumin
- ½ teaspoon Umami seasoning (MSG)
- ½ cup extra virgin olive oil
- ½ cup plain Greek yogurt
Instructions
Preparation
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Add 1-1/2 cups water and the uncooked quinoa in a medium saucepan. Bring to a boil, cover, and simmer for 10 minutes or until most water is absorbed. Remove from heat and let sit for 5 or 10 minutes—fluff with a fork and let cool.
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Meanwhile, add all the dressing ingredients to a blender and blend for 30 seconds or until creamy. Set aside.
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Gently fold the prepared quinoa with red peppers, corn, onion, tomatoes, cilantro, and black beans in a medium-sized bowl. Gently fold in the dressing and top with avocado slices.
Recipe Notes
Photo credit: Flickr user William Jones
Related Reading:
Boosting the Savory Flavor of Foods
