Corn Salad Recipe Pioneer Woman Food

PIONEER WOMAN MEXICAN STREET CORN SALAD

Steps:

• Remove the corn from the cob. I got about 4 cups of corn from 5 ears. You may also use canned corn or frozen corn. No need to thaw frozen corn.
• In a large skillet, heat the olive oil over high heat. Stir the corn around. Cook for 3 to 5 minutes or until the corn starts to char, that's why we're using high heat. If you are using frozen corn, you will need to cook it for a few minutes longer to get the right charred bits.
• Transfer the corn to a large bowl and let it cool for a few minutes.
• Add the remaining ingredients to the same bowl. Combine everything well. Adjust the lime juice, salt, and pepper to taste.
• Garnish with additional cheese and cilantro, if desired.

FRESH CORN SALAD

Steps:

• In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
• Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

PIONEER WOMAN CORNBREAD

Steps:

• Preheat oven to 450 degrees. Heat shortening in an iron skillet, muffin pan, or other baking pan. Combine cornmeal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda. Stir. Add ¼ cup melted shortening, stirring constantly. Pour into hot pan, smoothing surface with spatula. Bake for 20 to 25 minutes or until golden brown on top.

PAULA DEEN'S CORN SALAD

Steps:

• Mix first 5 ingredients and chill. Stir in corn chips just before serving.