Corn And Scallion Salad With Cilantro Mint Dressing Food

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CORN AND SCALLION SALAD WITH CILANTRO-MINT DRESSING



Corn and Scallion Salad with Cilantro-Mint Dressing image

"Farmer's cheese has a nice creamy flavor. If you can't find it, sub in feta or ricotta salata," says Bobby.

Provided by Bobby Flay

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 11

1/2 cup fresh mint leaves, plus more for garnish
1/4 cup fresh cilantro or parsley leaves
1/4 cup white wine vinegar
1 to 2 teaspoons clover honey
Kosher salt and freshly ground black pepper
1/4 cup olive or canola oil
9 large ears corn, husks removed
Canola oil, for brushing
Kosher salt and freshly ground black pepper
6 scallions, green and pale green parts only, thinly sliced
1/2 cup crumbled fresh farmer's cheese or feta cheese

Steps:

  • Make the dressing: Combine the mint, cilantro, vinegar, 1 teaspoon of the honey, and salt and pepper to taste in a blender. Blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Taste and add more honey, salt and pepper as desired. Set aside.
  • Heat a grill to medium high.
  • Brush the corn with some canola oil, then season with salt and pepper. Grill, covered, until lightly charred on all sides and tender, 2 to 4 minutes per side. Let cool slightly, then cut the corn kernels from the cobs and place them in a large bowl.
  • Add the scallions to the bowl and season with salt and pepper. Add some of the dressing and toss to coat. Transfer to a platter; top with the cheese, mint and another drizzle of the dressing. Serve immediately.

CORN AND SCALLION SALAD



Corn and Scallion Salad image

You can make this salad ahead of time. Just cover and refrigerate up to one day; bring to room temperature before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 6

3 packages (10 ounces each) frozen corn kernels, thawed
2 to 3 scallions, minced
3 tablespoons white-wine vinegar
2 tablespoons olive oil
1 tablespoon finely chopped fresh tarragon
Coarse salt and ground pepper

Steps:

  • In a large bowl, combine corn, scallions, vinegar, oil, and tarragon. Season with salt and pepper, and toss to combine.

Nutrition Facts : Calories 127 g, Fat 4 g, Fiber 2 g, Protein 3 g

GRILLED CORN, MINT, AND SCALLION SALAD



Grilled Corn, Mint, and Scallion Salad image

Mint leaves add color and flavor to this simple summer salad of corn and scallions.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 5

10 ears corn
4 bunches scallions, trimmed
Extra-virgin olive oil
Kosher salt and freshly ground pepper
2/3 cup mint leaves, torn if large

Steps:

  • Preheat grill to high. Rub corn and scallions with oil; season with salt and pepper. Grill corn, turning, until charred and lightly cooked, about 6 minutes. Let cool, then cut kernels off cobs (5 cups). Grill scallions until charred, about 2 minutes. Cut into 1-inch pieces. Toss corn, scallions, and mint together. Season with salt and pepper.

Nutrition Facts : Calories 87 g, Fat 1 g, Protein 3 g, Sodium 63 g

CILANTRO SALAD



Cilantro Salad image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon freshly grated gingerroot
Salt and freshly ground black pepper
6 cups mixed greens
2 tomatoes diced
1 cup peeled and diced cucumber
1 cup sliced red onion
1/8 cup chopped fresh mint leaves
3/4 cup fresh picked cilantro leaves

Steps:

  • Whisk all the vinaigrette ingredients together in a small bowl. Season, to taste, with salt and freshly ground black pepper.
  • In a salad bowl, combine all the salad ingredients. Add a little bit of the vinaigrette and toss to coat. Serve the remaining vinaigrette on the side.

CORN AND TOMATO SALAD WITH CILANTRO DRESSING



Corn and Tomato Salad With Cilantro Dressing image

Substitute chopped red or yellow bell peppers for the tomatoes in the salad; try fresh basil instead of cilantro in the dressing. Pare this side with another great side.. recipe#369273

Provided by CHILI SPICE

Categories     Salad Dressings

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

3 cups corn kernels (fresh, cut from about 6 small ears of corn)
5 medium tomatoes, halved, seeded and chopped
2/3 cup red onion, finely chopped
1/4 cup olive oil
1/4 cup fresh cilantro, fresh and chopped
2 tablespoons mint, fresh and chopped
2 tablespoons white wine vinegar
1 tablespoon lime juice, freshly squeezed
2 teaspoons brown sugar, packed
1 garlic clove
salt and pepper (to taste)

Steps:

  • In a large bowl combine corn, tomatoes and red onion.
  • In a blender combine oil, cilantro, mint, vinegar, lime juice, brown sugar, garlic and salt and pepper. Puree until smooth.
  • Just before serving, pour dressing over corn mixture and toss.
  • Try serving with recipe#369273.

Nutrition Facts : Calories 258.5, Fat 10.5, SaturatedFat 1.5, Sodium 12.4, Carbohydrate 42, Fiber 5.7, Sugar 5, Protein 6.2

CORN AND TOMATO SALAD WITH CILANTRO DRESSING



Corn and Tomato Salad with Cilantro Dressing image

Provided by Lovoni Walker

Categories     Blender     Garlic     Tomato     Vegetable     Low Cal     High Fiber     Corn     Summer     Vegan     Cilantro     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

Combine in large bowl: ;
3 cups fresh corn kernels (cut from about 6 small ears of corn)
5 medium tomatoes, halved, seeded, chopped
2/3 cup finely chopped red onion
In blender, purée until smooth:
1/4 cup olive oil
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons white wine vinegar
1 tablespoon fresh lime juice
2 teaspoons (packed) golden brown sugar
1 garlic clove
Salt and pepper

Steps:

  • Just before serving, pour dressing over corn mixture and toss.

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