BASIL-CORN SALAD
It only takes 40 minutes to make this vegetarian side dish made with fresh corn, chopped tomatoes and onions. To save even more time, use whole kernel sweet corn.
Provided by By Angie McGowan
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Remove husks and silks from ears of corn. Drizzle corn with 1 tablespoon olive oil; place on ungreased cookie sheet. Bake 18 to 20 minutes or until crisp-tender.
- Cool until safe enough to handle. Cut corn kernels from cobs into large bowl. Add remaining ingredients. Mix well.
- Cover and refrigerate salad until ready to serve.
Nutrition Facts : Calories 86.8, Carbohydrate 9.1 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 0.8 g, ServingSize 1 Serving, Sodium 153.2 mg, Sugar 3.6 g
SIMPLE CORN AND BASIL SALAD
Provided by Chris Cockren
Time 15m
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a full boil. Cook corn for 4 minutes, until the starch is cooked off but the corn is still a bit crisp. Drain corn and immediately place corn in a bowl of ice water to stop the cooking process for approximately 4-5 minutes. Cut kernels off the cob and place in a medium bowl.
- Combine corn kernels with red onion, apple cider vinegar, olive oil, and season with salt and pepper. Just before serving, chiffonade the basil leaves: stack basil leaves on top of each other and roll up into a "cigar" shape. Thinly slice basil leaves across the "cigar" into tiny strips. Toss in the chiffonade basil, taste for seasonings and serve.
- Can be made a few hours ahead of time without the basil. Add basil just before serving.
TOMATO, CORN, AND BASIL SALAD RECIPE
Fresh tomato, corn, and basil make the perfect, ultra-summer salad that's tasty with any grilled meat or on its own.
Provided by Molly Watson
Categories Salad
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- In a salad bowl mix together the oil, vinegar, and salt.
- Peel and mince the shallot. Add it to the dressing and stir to combine.
- Husk the corn and use a sharp knife to cut off the kernels . When cutting corn kernels from the cob, be careful not to cut too deep: If you have a sharp knife and meet any resistance at all, you're cutting too deep and may end up with tough, woody knobs at the end of the kernels.
- To prepare the tomatoes, use a sharp knife to cut out the stem end and core underneath.
- Cut the tomatoes in half along the equator, squeeze out and discard the seeds and extra juice, and chop.
- Toss the corn and tomatoes with dressing.
- Slice the basil into thin strips (called chiffonade ). Sprinkle the salad with the ribbons of basil and serve. The salad will keep for a few hours topped with the basil or two to three days without the basil (sprinkle the basil on top just before serving).
Nutrition Facts : Calories 75 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 192 mg, Sugar 4 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
FRESH CORN AND TOMATO SALAD
Steps:
- Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
- Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.
FRESH BASIL CORN SALAD
I am something of a basil addict, and this salad is the reason. Even if you're tempted, don't use canned or frozen corn - it's just not the same! From Barefoot Contessa.
Provided by Kishka
Categories Corn
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Fill a large bowl with ice water.
- Set aside.
- Boil the corn in a large pot of salted water for 3-5 minutes, just until it loses its' starchiness.
- Drain corn and prevent further cooking by plunging into the bowl of ice water.
- When corn has cooled, cut the kernels off the cob.
- Toss the cut corn with the onions, vinegar, olive oil, salt and pepper.
- Add the fresh basil just before serving.
- Serve cold or at room temperature.
Nutrition Facts : Calories 242.4, Fat 12.4, SaturatedFat 1.7, Sodium 221.2, Carbohydrate 33, Fiber 4, Sugar 7.5, Protein 5.4
FRESH CORN SALAD
Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.
Provided by Ina Garten
Categories side-dish
Time 13m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
- Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
ORZO SALAD WITH CORN, TOMATOES, & BASIL
Make and share this Orzo Salad With Corn, Tomatoes, & Basil recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To prepare dressing, combine first 6 ingredients in a jar; cover tightly, and shake vigorously.
- To prepare salad, cook pasta according to package directions, omitting salt and fat.
- Drain, and place in a large bowl.
- Spoon half of dressing over pasta; toss to coat.
- Cool to room temperature.
- Add the remaining dressing, corn, tomato, onion, and basil to pasta; toss to coat.
- Let stand 30 minutes.
CORN, TOMATO, AND BASIL PASTA
Salads aren't just about greens! This refreshing and light pasta salad with corn, leeks, tomatoes, lemon and ricotta is sure to satisfy.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add pasta and a generous amount of salt. Cook until al dente according to package instructions. Drain, and run under cold water to cool. Drain well; set aside.
- In a large skillet, heat oil over medium heat. Add leeks, and cook until translucent, 1 to 1 1/2 minutes. Add corn. Season with salt, pepper, and red pepper flakes. Cook until color is set, and the corn is heated through, 3 to 4 minutes more. Remove from heat; let stand until cool.
- In a large bowl, combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice, and cheese. Toss to combine. Taste, and adjust for seasoning.
BARLEY AND CORN SALAD WITH BASIL CHIVE DRESSING
Categories Salad Herb Vegetable Side Picnic Vegetarian Quick & Easy Backyard BBQ Basil Barley Corn Summer Vegan Chive Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 11
Steps:
- Bring 2 cups water with 1/4 teaspoon salt to a boil in a 1 1/2-quart saucepan. Stir in barley, then reduce heat and simmer, covered, until barley is tender, about 10 minutes.
- While barley simmers, blanch corn in a 1 1/2- to 2 1/2-quart saucepan of boiling water 1 minute, then drain in a large sieve and rinse under cold running water to stop cooking. Drain again and pat dry, then transfer to a large bowl.
- Remove barley from heat (when tender) and let stand, covered, 5 minutes.
- While barley stands, pulse oil, basil, chives, vinegar, sugar, pepper, remaining tablespoon water, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped.
- Drain barley well in large sieve and add to corn in bowl, then add endives and dressing, tossing to combine.
TOMATO, BASIL, AND CORN SALAD WITH APPLE CIDER DRESSING
Five ingredients and five minutes is all you need to make this easy and nutritious summer salad! If you have extra time, you can use 4 ears of fresh corn, cooked and shucked, instead of the frozen corn. You can vary the amount of basil, olive oil, and apple cider vinegar to your taste.
Provided by Josephine Franchino Twohy
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Mix corn, tomatoes, and basil leaves together in a bowl; add olive oil, vinegar, and salt and mix until evenly coated.
Nutrition Facts : Calories 120 calories, Carbohydrate 13.7 g, Fat 7.3 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 103.2 mg, Sugar 1.8 g
CORN WITH BASIL
Discover a whole new easy way to love corn! Cooked with onion and celery in butter and mixed with basil--mmm.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Rinse frozen corn with cold water to separate; drain. In 2-quart saucepan, melt butter over medium heat. Cook corn, onion and celery in butter 10 to 12 minutes, stirring frequently, until onion is tender.
- Stir in remaining ingredients; reduce heat. Cover and simmer 3 to 5 minutes or until corn is tender.
Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 3 g, TransFat 0 g
CHARRED CORN SALAD WITH BASIL AND TOMATOES
Provided by Bon Appétit Test Kitchen
Categories Salad Tomato Side Picnic Vegetarian Quick & Easy High Fiber Low Sodium Backyard BBQ Dinner Basil Corn Summer Grill Grill/Barbecue Low Cholesterol Vegan Party Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.
- Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 tablespoons oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.
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- Cook the quinoa in a pot of boiling salted water until it is tender, 10 to 15 minutes. Drain the quinoa in a sieve and let it cool to room temperature.
- In a large heavy skillet, heat the olive oil over medium high heat until hot. Stir in the onion, 1/2 teaspoon each salt and pepper, and cook until golden, about 6 minutes. Stir in the corn and continue to cook until tender, about 4 minutes. Transfer the corn mixture to a mixing bowl and let cool.
- Stir in the quinoa, lime juice, oregano and basil into the corn mixture. Season the salad with salt and pepper to taste then serve.
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