Corn And Cucumber Salad Food

CORN, TOMATO AND CUCUMBER SALAD

Steps:

• Combine all ingredients together in a medium bowl.
• Serve immediately or cover and refrigerate for 15 to 20 minutes to allow flavors to mingle before serving.

CUCUMBER-CORN SALAD

Steps:

• In a large bowl whisk together lemon juice, olive oil, and 1/2 teaspoon each salt and black pepper. Stir in herbs, cucumbers, and corn. Cover; chill at least 1 hour. Season with salt and pepper. Makes 10 servings.

ROASTED CORN AND CUCUMBER TOMATO SALAD

Steps:

• Heat a grill pan or outdoor grill to medium heat. To roast the corn, rub the shucked ears of corn with 1/2 teaspoon olive oil, reserving the remaining oil to dress the salad. Place the corn on the grill and cook, turning often, until the corn is slightly charred and still crisp, 8 to 10 minute. Remove from the heat and cool briefly.
• Cut the kernels off the cob and place in a large bowl. (Two cobs of corn should yield 1 1/2 to 2 cups of kernels.) Add the cucumber, tomatoes, red onion, remaining 1 tablespoon olive oil, red wine vinegar, smoked paprika and salt and pepper, to taste. Toss to combine.

CORN 'N' CUCUMBERS SALAD

Steps:

• Combine all ingredients in a large bowl. Cover and chill for several hours.

TOMATO, CUCUMBER AND CORN SALAD

Steps:

• Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.

CORN, AVOCADO AND CUCUMBER SALAD

Steps:

• In a medium bowl, combine diced onion, lime juice and a generous pinch of salt and pepper. Let macerate for 5 minutes, then whisk in olive oil and toasted cumin. Add corn kernels and a pinch of salt, and toss to coat.
• Cut avocados in thick slices and divide among 4 plates, arranging them in a random pattern. Top with the cucumbers and cherry tomatoes. Sprinkle lightly with salt. Surround with sprigs of purslane.
• To serve, spoon a quarter of the corn and juices over each salad. Garnish with mint, queso fresco and red pepper.

SUMMER CORN SALAD

Steps:

• In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside., In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat., Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.