Corn Lemon Salad Food

GRILLED CORN SALAD WITH LIME VINAIGRETTE

Steps:

• Preheat the grill to high heat.
• Place the corn on the grill and roast, turning frequently, until the outside of the corn is lightly charred, 7 to 10 minutes. Allow the corn to cool completely. Cut the corn kernels off the cobs and dump them into a large bowl.
• Add the cherry tomatoes, avocado, bell pepper, onion and cilantro to the corn and toss gently to combine. Set aside.
• For the dressing, combine the avocado oil, honey, hot sauce, garlic, lime juice, salt and pepper in a small bowl, whisking to dissolve the honey and salt. Pour over the salad and toss gently to combine. Refrigerate until ready to serve. Serve as a side dish or with chips.

ORZO SALAD WITH CORN, ARUGULA AND CHERRY TOMATOES

Steps:

• Add the olive oil and onion to a medium skillet over medium heat. Cook until the onion is translucent and soft, about 8 minutes. Remove from the heat and let the onion cool.
• Cook the orzo according to the package directions.
• Grill or boil the corn until cooked and tender, about 5 minutes. Cut the kernels from the cobs.
• Mix together the onions, orzo, cherry tomatoes and corn in a large bowl. Gently fold in the arugula. Drizzle with lemon oil and sprinkle the Parmesan on top.

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.

LEMON GRILLED SALMON WITH CORN SALAD

Steps:

• For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon of salt.
• For the salmon seasoning mixture: In small bowl, combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper.
• Lightly coat both sides of salmon with nonstick spray.
• Sprinkle seasoning mixture over salmon fillets.
• For CHARCOAL grill, grill salmon fillets on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.
• For GAS grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.
• Sprinkle a bit of paprika on the salmon.
• Mix blueberries into the corn salad and serve grilled salmon with corn salad.
• Garnish with lemon slices and/or fresh basil sprigs.

CORN AND SHRIMP SALAD

Steps:

• In a bowl, toss the shrimp, corn, red pepper and onions. In a small bowl, combine the vinegar, oil, basil, lemon juice, sugar, salt and cayenne. Pour over shrimp mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

CORN SALAD WITH LEMON VINAIGRETTE

Steps:

• In a medium bowl, toss together corn, bell pepper, jalapeno, coriander, and vinaigrette. Season with salt and pepper.

SOUTHWEST RICE AND CORN SALAD WITH LEMON DRESSING

Steps:

• Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again.
• Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.
• Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Sauté until vegetables are just tender, 6 to 7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Season with salt and pepper.

CORN AND TOMATO SALAD WITH LEMON THYME AND ROASTED POBLANO CHILI

Steps:

• Roast and peel poblano chili .
• Finely chop poblano and zucchini and thinly slice scallions. Mince garlic and halve tomatoes. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini and corn with salt and pepper to taste, stirring, until corn is golden brown, about 5 minutes. Reduce heat to moderate and stir in poblano, scallions, garlic, and thyme. Cook mixture, stirring, 1 minute. Transfer vegetables to a bowl and immediately add tomatoes and coriander, tossing well. Cool corn salad. Corn salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

QUINOA CORN SALAD

Steps:

• Bring water to a boil. Add quinoa and simmer for about 11 minutes.
• Add corn and cook another 1 to 3 minutes.
• Transfer quinoa and corn to a bowl. Stir to fluff and set aside to cool.
• Stir in basil, red peppers, onions, and olive oil. Add salt if needed. Stir in lemon juice to taste.