Corn Pineapple Salad Food

CORN SALAD

Steps:

• For the corn: Prepare a grill for medium-high heat.
• Brush the corn with olive oil and sprinkle with salt and pepper. Grill until cooked and browned, about 10 minutes. Set aside to cool.
• For the salad: Add the tomatoes, onions, pepper and jalapeno to a bowl. Pour over the olive oil and lime juice, sprinkle with a pinch salt and pepper and toss.
• Cut the corn off the cobs, leaving some in shards, then toss gently with the salad, keeping the shards intact. Sprinkle over the cilantro leaves and gently mix in.

CAJUN PINEAPPLE SALAD

Steps:

• In a small mixing bowl, stir together mayonnaise, mustard, and relish. Mix well until it becomes a nice pastel color.
• In a separate bowl, stir together pineapple and Cajun pepper.
• Place shredded lettuce into a large bowl. Pour pineapple mixture on top of the lettuce. Place bay leaves as a garnish around the edge of the bowl. Drizzle dressing lightly over the salad.

PINEAPPLE SALSA

Steps:

• In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chile peppers, orange juice, and cilantro. Season with cumin, salt, and pepper. Cover, and chill in the refrigerator until serving.

JELLY, PINEAPPLE CORN SALAD

Steps:

• Dissolve jello in 1 cup boiling water, beat in miracle whip.
• Let stand in refrigerator.
• When partially set stir in 14 ounce, drained pineapple and 12 ounce drained corn.
• Place in refrigerator until fully set.

PINEAPPLE CORN SALAD

Steps:

• Drain the corn and pineapple real well.
• Add the mayonnaise.

CORN & PINEAPPLE SALAD

Steps:

• Prefer canned sweet corn to make the preparation quick. Wash corn kernels before use. If using natural, uncooked corn, boil corn in salted water until soft. Drain thoroughly and cool.
• Cut green bell pepper and red bell pepper into pieces to the same size of corn.
• Cut 1 and 1/2 pineapple slices into 2cm cubes (bigger than capsicum and corn size).
• Chop green chillies. Clean, wash and chop cilantro.
• Combine corn, pepper and pineapple. Mix it well with Lemon juice, pineapple juice, salt, chillies.
• Add fresh ground peppercorn before serving. Garnish with a little bit of cilantro.

PINEAPPLE CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• Melt butter in 10-inch cast iron skillet.
• Sprinkle 1 tablespoon brown sugar over butter.
• In large bowl, combine corn meal mix, 1 cup brown sugar, pineapple, egg and pecans; stir to blend.
• Pour batter over brown sugar and butter.
• Sprinkle remaining 1 tablespoon brown sugar over batter.
• Bake at 425 degrees for 25 to 30 minutes or until golden brown.
• Serve warm by spooning into dessert dishes or let cool and cut into wedges.
• Top with whipped cream, if desired.

MALLOW PINEAPPLE SALAD

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine the sugar, cornstarch, eggs and reserved juice; mix well. Cook and stir until a thermometer reads 160°. Remove from the heat. Pour into a bowl; cool completely., In a small bowl, beat cream until stiff peaks form. Fold into cooled egg mixture. Add marshmallows and reserved pineapple. Cover and refrigerate for 4 hours. Just before serving, fold in bananas and nuts.

CLAY AIKEN'S FAVORITE - PINEAPPLE SALAD

Steps:

• Mix together crackers, sugar, pineapple, cheddar cheese, and flour.
• Put in 9x13 bakng dish. put more curshed crackers on top and the melted butter.
• Bake in 350F oven for 35-40 minutes.
• Delicious!

CORN AND GREEN PEPPER SALAD

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.

ROASTED CORN AND VEGETABLE SALAD

Steps:

• Preheat an outdoor grill to high heat for 10 minutes and lightly oil the grate.
• Meanwhile peel back corn husks carefully, leaving them attached at the bottom. Drizzle oil over kernels and liberally sprinkle with 2 teaspoons Greek seasoning. Bring husks back up over corn.
• Grill corn, turning often, about 10 minutes. Add zucchini, bell pepper, and jalapeno to the grill and cook, turning often, to allow grill marks to form on all sides, until vegetables are tender. Carefully peel down corn husks and allow corn to slightly char, developing grill marks. Remove from grill and allow to cool.
• Remove and discard husks and cut kernels off corn cob. Cut zucchini and bell pepper into bite-sized pieces. Mince jalapeno.
• Combine corn, zucchini, jalapeno, bell pepper, cilantro, lime juice, remaining 1 teaspoon Greek seasoning, 2 tablespoons olive oil, and salt in a large bowl. Stir in avocado just before serving.