FRESH CORN SALAD
Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.
Provided by Ina Garten
Categories side-dish
Time 13m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
CORN SALAD
A delicious summer salad! It pairs well with grilled main dishes like chicken, steak or salmon and it's the perfect thing to bring along on a picnic.
Provided by Jaclyn
Categories Side Dish
Time 23m
Number Of Ingredients 13
Steps:
- Make dressing: In a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, salt and pepper. Refrigerate while preparing salad.
- For the salad: Bring a large pot of water to a boil. Have a large bowl of ice water ready nearby.
- Once water in pot boils add corn and cook just 3 minutes (even 2 minutes if you want it a little more raw and crisp).
- Transfer to ice water to cool for a few minutes. Drain well.
- Cut kernels from corn then transfer to a large bowl.
- Add tomatoes, cucumbers, red onion, feta, parsley and basil.
- Whisk dressing again then pour over salad. Toss well to coat, season with more salt as desired.
Nutrition Facts : Calories 290 kcal, Carbohydrate 32 g, Protein 8 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 18 mg, Sodium 425 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 11 g, ServingSize 1 serving
TENDER CHANTERELLE SALAD
Provided by Melissa Hamilton
Categories Salad Mushroom Appetizer Side Vegetarian Lunch Fall Healthy Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 to 4 servings
Number Of Ingredients 9
Steps:
- Place mushrooms in a steamer basket and set over a pot filled with 1" gently simmering water (do not allow water to touch mushrooms). Cover and steam mushrooms until tender, about 5 minutes. Transfer mushrooms to a baking sheet and let cool slightly.
- Meanwhile, whisk oil, parsley, vinegar, Dijon mustard, shallot, and garlic in a medium bowl. Season with salt, pepper, and lemon juice. Add mushrooms; toss to coat evenly. Let marinate for 30 minutes. Season to taste with salt, pepper, and more lemon juice, if desired.
CORN SALAD WITH CHANTERELLES, GARLIC CHIVES AND TRUFFLE OIL
Provided by Amanda Hesser
Categories salads and dressings
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Add corn, and turn off heat. Let sit 15 minutes. Remove corn, and cut kernels off into a large bowl. Scrape cobs over bowl to extract as much juice as possible. Immediately sprinkle with truffle oil, and season with salt and pepper to taste. Mix well.
- In a small saute pan, heat olive oil and garlic over medium high heat. Add chanterelles. Season with salt and pepper to taste, and saute, stirring, until chanterelles are soft, about 3 minutes. Do not cook off all the liquid. Remove garlic clove, and discard. Stir in garlic chives.
- Add chanterelle mixture to the corn, and stir gently to combine. Adjust seasoning. Serve warm or cold.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 306 milligrams, Sugar 7 grams, TransFat 0 grams
CORN WITH GARLIC AND CHIVES
This is a quick and simple way to liven up plain corn. You could use green onions instead of chives but reduce the amount, and adjust the amount of garlic to your taste. Use fresh corn cut off the cobs, or frozen.
Provided by Cookin-jo
Categories Corn
Time 11m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat olive oil in a large saute pan over medium low heat.
- Add garlic and stir about 30 seconds, until fragrant.
- Add corn and cook 5 minutes, stirring occasionally.
- Remove from heat, add chives and salt and pepper to taste.
Nutrition Facts : Calories 200.2, Fat 4.4, SaturatedFat 0.6, Sodium 28.3, Carbohydrate 41.8, Fiber 4.7, Sugar 5.3, Protein 5.6
CHIVE 'N' GARLIC CORN
Our Test Kitchen created this fresh tasting corn side dish as a great way to dress up frozen corn.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute corn and onion in butter for 5-7 minutes or until tender. Stir in the chives, garlic, salt and pepper.
Nutrition Facts : Calories 159 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 136mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
QUINOA, CORN, AND TOMATO SALAD WITH CHIVE-INFUSED OIL
This is from Cooking Light, via myrecipes.com. It is a light, healthy grain-based salad -- like tabbouli, but different! I didn't have any chive-infused oil, so just finely chopped a green onion to mix in with the dressing, and it came out great.
Provided by smcsf11
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork to separate and let cool a bit if time.
- While quinoa is cooking, combine corn, tomatoes, and parsley in a medium bowl. In a small bowl, whisk together oil and remaining ingredients.
- After quinoa has stood for 10 min., add to vegetable mixture, toss to combine, then drizzle dressing over it. Toss well to coat. Let stand 10 minutes before serving.
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