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.
ROASTED CORN AND PEPPER SALAD
Mix up a peppy corn salad in minutes. Lime juice, cilantro and cumin add the zip!
Provided by Pillsbury Kitchens
Categories Side Dish
Yield 7
Number Of Ingredients 9
Steps:
- In medium bowl, combine corn, bell pepper and oil; toss to coat. Spread in ungreased 15x10x1-inch baking pan or on cookie sheet.
- Broil 4 to 6 inches from heat for 9 to 14 minutes or until corn is light golden brown, stirring once or twice.
- Place corn mixture in same bowl. Add onions, sugar, cumin, salt and lime juice; mix well. Sprinkle with cilantro. Serve immediately.
Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1/2 Cup, Sodium 410 mg, Sugar 5 g
SWEET CORN AND ROASTED RED PEPPER ARUGULA SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Spread the almonds on a baking pan and bake until lightly toasted, about 6 minutes; let cool.
- Heat the cumin and 2 tablespoons of the oil in a medium skillet on medium heat until fragrant. Add the corn and saute until bright yellow, about 3 minutes.
- Meanwhile make the vinaigrette. Whisk together the vinegar, honey, mustard, chile, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk in the remaining 3 tablespoons oil to combine.
- Toss the arugula in a large bowl with the corn, red peppers and vinaigrette. Top with the almonds and serve.
CORN, ROASTED RED PEPPER AND CILANTRO SALAD
This festive summer salad, filled with vibrant flavors, gets bonus points for using up leftover corn on the cob. We suggest using grilled or roasted corn but steamed or boiled works, too.
Provided by Jennifer Perillo
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the dressing: Add the oil, vinegar, honey and lime juice to a deep bowl. Whisk to combine.
- For the salad: Add the corn, peppers, shallot and cilantro to the bowl. Stir with a spoon until well mixed. Season with salt and pepper. Let sit at room temperature for 10 minutes before serving so the flavors can marinate. May be made up to 1 day in advance and stored in a covered container in the fridge until ready to serve.
- Make it a Meal: Add some grilled shrimp to this salad for a quick and easy one-bowl meal ready in just about 10 minutes.
WILD SALMON WITH CORN & PEPPER SALSA SALAD
Marinate heart-healthy fish with spices and serve with colourful sweetcorn and avocado - vegetarians can use halloumi instead
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Lunch, Main course, Supper
Time 27m
Number Of Ingredients 13
Steps:
- Finely grate the garlic into a bowl for the spice rub. Boil the corn for the salsa salad for 6-8 mins until tender, then drain and cut off the kernels with a sharp knife.
- Stir the spices, 1 tbsp lime juice and the oil into the garlic to make a spice rub, then use to coat the salmon.
- Mix the remaining lime zest and juice into the corn and stir in all the remaining ingredients. Heat a frying pan and cook the salmon for 2 mins each side so that it is still a little pink in the centre. Serve with the salsa salad with extra lime wedges, if you like, for squeezing over.
Nutrition Facts : Calories 530 calories, Fat 32 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 0.2 milligram of sodium
SAUTEED CORN AND GREEN PEPPERS
Steps:
- In a non-stick skillet, heat the oil over moderately high heat until it is hot but not smoking Add corn and pepper dice and saute, stirring, until tender but still crunchy, about 3 minutes. Stir in red pepper flakes and cook 15 more seconds. Season with salt and pepper.
SOUTHWESTERN ROASTED CORN SALAD
Corn has never tasted so good! This is a perfect side dish for a BBQ and tastes great on a hot summer day.
Provided by Kim Fusich
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
- Preheat grill for high heat. Remove silks from corn, but leave the husks.
- Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
- Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
- In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 23.9 g, Fat 14.7 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 355.6 mg, Sugar 5.5 g
RED BEAN, CORN AND BELL PEPPER SALAD
This is Tex-Mex in all it's glory! This is great for picnics,great for pot lucks, brunches, just anything! Feel free to use any bean you like, white kidney or black-eye peas(New Year's Day). I hope you will enjoy this, as I do.If you are short on time, use canned beans, just rinse well; same as the corn,use frozen over canned. *Vinaigrette follows*. You may use your favorite nacho chips, rather than broiling the corn tortillas.Make a bouquet garni by putting 5-6 parsley stems, 2-3sprigs fresh thyme and 1 bay leaf together with a piece of kitchen string. For the best taste, chill at least 1 hour. Soaking time not included. Times are approx.
Provided by FLUFFSTER
Categories Salad Dressings
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Put the dried beans in a large bowl. Add water to cover generously and leave them to soak, at least 8 hours.*See note.
- Drain the beans, rinse, then drain again.
- Peel the onion and stud it with the cloves. Place the beans in a casserole. Add the bouquet garni, onion and chili peppers, if using. Cover generously with water, bring to boil and boil for 10 minutes,cover and simmer until the beans are done, about 1-1 1/2 hours.Add salt halfway through cooking.
- Drain the beans, discarding the bouquet garni and the onion. Rinse the beans again under cold water, and drain again thoroughly.
- For the chili pepper dressing:.
- Strip the cilantro leaves from the stem.Chop the leaves finely. Whisk together the vinegar,cumin,salt and pepper.
- Cut the peppers lengthwise, discarding the seeds and ribs. Cut into thin strips, then across into diced. Add the diced peppers to the whisked dressing ingredients. Gradually whisk in the safflower oil, so that the vinaigrette emulsifies, and thickens slightly. Stir in the cilantro, reserving a little for garnish. Taste for seasonings.
- Prepare the vegetables and toss the salad:.
- Remove the husks and silks from corn.** Bring a large saucepan of water to a boil. Add the corn and cook 5-7 minutes.** Drain the corn,and when cool enough, remove the kernals.
- Core and seed the red, green and yellow peppers,making sure to remove the ribs inside. Then place the cut side up and dice. Core the tomatoes, core an "x" on the base of each. Immerse in boiling water until the skins start to split. Transfer to cold water. Peel and seed the tomatoes, then chop.
- In a large bowl, combine the kidney beans,.
- corn,tomatoes and peppers and peppers,corn kernels,tomatoes, bell peppers and chili-pepper.Gently toss the salad and taste for seasoning. Cover and chill in the refrigerator.
- Note*: An alternative to soaking the beans, put them in a saucepan, cover with water, bring to a boil, and then simmer for 30 minutes. Drain them, rinse and drain again.
- Note**If fresh corn is not available, substitute 2 cups of defrosted corn kernals. dd them to the salad without cooking. If using this method, skip to step 3.
Nutrition Facts : Calories 532.1, Fat 20.7, SaturatedFat 1.5, Sodium 40.2, Carbohydrate 72.7, Fiber 15.6, Sugar 9.9, Protein 19.6
CORN AND GREEN PEPPER SALAD
Delicious fresh corn salad.
Provided by LynneW
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Cut off about 1/2 inch of the corn stalk using a large, sharp knife. Do not shuck the corn.
- Fill a large bowl with cold water and ice.
- Microwave corn on high, about 2 minutes per ear. Carefully peel off husks and silk. Plunge corn into the ice water. Remove corn from water and pat dry.
- Stand corn upright and slice off kernels, turning the ear as you go. Transfer kernels to a bowl; add green pepper, green chile peppers, vinegar, sugar, cumin, and pepper. Chill until serving.
Nutrition Facts : Calories 98.6 calories, Carbohydrate 22 g, Fat 1.3 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 0.2 g, Sodium 16.2 mg, Sugar 6.2 g
SWEETCORN AND RED PEPPER SALAD
From a book called The Goodness of Peppers. It suggests serving this colourful, crunchy salad in late summer when peppers, tomatoes and corn are all at their sweetest and most succulent.
Provided by CulinaryQueen
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove all the husks and fibres from the cobs and slice the kernels off the cobs.
- Put the kernels in a pan with some water and bring to the boil. Cook for about 8 minutes or until tender. Drain well and reserve.
- Remove the caps, pith and seeds from the peppers and finely chop the flesh.
- Combine the corn, peppers, celery, garlic, tomatoes, rocket and parsley in a large bowl and mix thoroughly.
- In a small bowl, whisk the olive oil, vinegar, salt and pepper together. Pour over salad.
- Sprinkle Parmesan shavings over salad and serve.
Nutrition Facts : Calories 206.5, Fat 11.9, SaturatedFat 1.9, Cholesterol 1.1, Sodium 59.1, Carbohydrate 24.6, Fiber 5.4, Sugar 8.8, Protein 5.2
ROAST CORN, PRAWN, PEPPER & AVOCADO SALAD
Let sweetcorn take centre stage in this vibrant prawn, pepper and avocado salad. With tangy lime, earthy cumin and smoky paprika, it's full of flavour
Provided by Diana Henry
Categories Dinner, Lunch
Time 1h
Number Of Ingredients 15
Steps:
- First, make the dressing. Put the shallot, chillies and lime juice in a small bowl. Season, then whisk in the oil. Add the honey to taste, if using. Heat the oven to 200C/180C fan/gas 6.
- Stand one of the corn cobs upright in a dish, then, holding it at the top, slice down the sides using a very sharp knife to remove the kernels. Work round the cob until all the kernels have been removed. Repeat with the remaining cobs, then put the kernels in a small roasting tin and the peppers in a second tin. Season both, then add 1½ tbsp oil to each. Toss both to coat. Roast the peppers on the top shelf of the oven until slightly charred, about 30 mins. Roast the corn, tossing halfway through, for 15-20 mins.
- Tip the corn into a bowl and set aside. Brush the spring onions with the extra oil, put in the roasting tin and roast for 12-15 mins, until soft and slightly charred.
- Chop the avocado flesh or slice it. Immediately pour over half the lime juice to prevent it browning, then season.
- Slice the roasted peppers into strips, then arrange them, the spring onions and corn in a broad, shallow bowl. Add the coriander, treating it like a salad leaf (pull off any very coarse or long stalks). Spoon over the dressing.
- Pat the prawns dry with kitchen paper - if they're wet, they won't fry properly. Heat the remaining 1 tbsp oil in a large frying pan and, when really hot, add the prawns. Cook until they turn from grey to pink - this will happen very quickly. When you see this starting to happen, add the spices. Toss to combine, then season and squeeze over the juice of the remaining lime. Tip the prawns onto the salad and serve immediately.
Nutrition Facts : Calories 340 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
SWEET CORN, RED PEPPER, AND CHEESE SALAD
A great way to use that fresh corn from the garden! This recipe also works with frozen corn; cook it briefly, then chill.
Provided by Sharon123
Categories Southwestern U.S.
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- To make Sherry Vinaigrette:.
- In a medium mixing bowl combine sherry wine vinegar, mustard, and salt; whisk until smooth.
- Gradually add the olive oil, whisking constantly until dressing thickens slightly.
- Season generously with pepper.
- Prepare the vinaigrette up to 3 days before serving; store in refrigerator.
- Makes about 3/4 cup.
- Salad:.
- Remove husks from ears of corn.
- Scrub ears with a stiff brush to remove silks; rinse.
- Cut kernels from cobs, scrape cobs with knife to release juices.
- In a large bowl combine corn and juices, sweet pepper, and cheese.
- Add Sherry Vinaigrette, stir to coat.
- Stir in parsley and salt and pepper to taste.
- Serve immediately.
- Makes 12 servings.
- Enjoy!
Nutrition Facts : Calories 160.1, Fat 12.7, SaturatedFat 1.8, Sodium 106.7, Carbohydrate 11.9, Fiber 1.8, Sugar 2.3, Protein 2
ROASTED CORN AND PEPPER SALAD
Make and share this Roasted Corn and Pepper Salad recipe from Food.com.
Provided by carolinafan
Categories Corn
Time 25m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- In medium bowl, combine corn, bell pepper and oil; toss to coat. Spread in ungreased 15 x 10 x 1 inch baking pan or on cookie sheet.
- Broil 4 to 6 inches from heat for 9 to 14 minutes or until corn is light golden brown, stirring once or twice.
- Place corn mixture in same bowl. Add onions, sugar, cumin, salt and lime juice; mix well.
- Sprinkle with cilantro. Serve immediately.
Nutrition Facts : Calories 191.8, Fat 6.7, SaturatedFat 0.9, Sodium 239.1, Carbohydrate 34, Fiber 4.2, Sugar 2.4, Protein 4.8
CRUNCHY CORN & PEPPER SALSA
This superhealthy salsa takes just ten minutes to prepare
Provided by Barney Desmazery
Categories Side dish
Time 10m
Number Of Ingredients 8
Steps:
- Stir all the dressing ingredients together in a medium bowl with some salt and pepper. Toss in the spring onions, sweetcorn and finely chopped red pepper. Can be made up to a day in advance and chilled. Let the salsa stand at room temperature for about 20 mins before serving.
Nutrition Facts : Calories 60 calories, Fat 3 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium
CORN AND ROASTED RED PEPPER SALAD
This sweet-and-sour corn salad makes a great accompaniment for any Tex-Mex meal.
Provided by unsane1047
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 55 g, Fat 5.6 g, Fiber 5 g, Protein 6.3 g, SaturatedFat 0.8 g, Sodium 210.5 mg, Sugar 23.3 g
TOMATO BACON CORN SALAD
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a wok or large skillet set over medium-high heat, add the bacon and cook, stirring, until it is very crisp, and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon and set aside. Pour the bacon fat out from the skillet until about 2 tablespoons remain. Return the pan to medium-high heat, add the shallots to the bacon fat, and cook, stirring, until soft, about 3 minutes. Add the corn and continue cooking, stirring occasionally, until the corn begins to brown, about 6 minutes. Stir in the tomatoes and chiles. Add the crispy bacon and fish sauce and remove from the heat. Then add the cilantro, lime juice and avocado. Gently toss to combine. Taste and season with salt and pepper. Serve warm, chilled or at room temperature.
SPINACH, CORN AND ROASTED PEPPER SALAD WITH CHIPOTLE DRESSING
Categories Salad Corn Spinach Bell Pepper Fall Cilantro Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Stir cumin in small skillet over low heat just until fragrant, about 1 minute. Remove from heat. Whisk in oil, then lime juice and chipotle chilies. Season dressing to taste with salt and pepper.
- Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers. Cut peppers into 1/2-inch-wide strips. Transfer to large bowl. Add corn, green onions, chopped cilantro and dressing and toss to coat. Add spinach to bowl and toss to blend. Sprinkle with cilantro leaves.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
CORN AND BELL PEPPER SALAD
Categories Salad Leafy Green Vegetable Low Cal Corn Bell Pepper Summer Bon Appétit
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 11
Steps:
- Mix first 8 ingredients in medium bowl. Season with salt and pepper. Place red lettuce leaves on plates. Spoon salad onto lettuce. Top with fresh cilantro sprigs and serve.
CORN AND PEPPER SALAD
Make and share this Corn and Pepper Salad recipe from Food.com.
Provided by dicentra
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Husk corn and boil or grill until crisp tender. Cool and slice off kernels.
- Place corn in bowl with sweet peppers, onions and basil.
- Whisk balsamic vinegar and mustard in a small bowl, then slowly whisk in olive oil.
- Toss with the vegetables.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 346.9, Fat 28.3, SaturatedFat 3.9, Sodium 33.5, Carbohydrate 23.4, Fiber 3.8, Sugar 7.1, Protein 3.7
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