Corn Salad With Lime Vinaigrette Food

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CORN SALAD WITH LIME VINAIGRETTE



Corn Salad with Lime Vinaigrette image

I threw this salad together with ingredients I had in my kitchen one evening. This light and tasty alternative to a regular salad will accompany Mexican dishes perfectly. This also works well served as a dip with tortilla chips and tastes even better a day after making it. Serve as a side dish or as a dip with chips and salsa.

Provided by Jen

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 45m

Yield 8

Number Of Ingredients 9

1 (14.5 ounce) can whole kernel corn, drained
2 tomatoes, diced
1 avocado, diced
½ white onion, diced
1 jalapeno pepper, or more to taste, seeded and diced
½ cup chopped fresh cilantro
¼ cup olive oil
1 lime, juiced
salt and ground black pepper to taste

Steps:

  • Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
  • Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
  • Cover bowl with plastic wrap and refrigerate at least 30 minutes.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 14.9 g, Fat 11 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 156.8 mg, Sugar 3.2 g

GRILLED STREET CORN SALAD WITH CUMIN-LIME VINAIGRETTE



Grilled Street Corn Salad with Cumin-Lime Vinaigrette image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 17

1 tablespoon rice vinegar
2 teaspoons ground cumin
2 teaspoons honey
2 teaspoons Dijon mustard
3 cloves garlic
Zest and juice of 2 limes
Salt and freshly ground black pepper
1 cup canola oil
8 ounces okra
8 ears corn, husked
2 red bell peppers
1 poblano pepper
1/4 cup canola oil
1/4 cup chopped fresh parsley
4 Roma tomatoes, small-diced
1 red onion, small-diced
3 green onions, thinly sliced, for garnish

Steps:

  • For the cumin-lime vinaigrette: Add the rice vinegar, cumin, honey, mustard, garlic, lime zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper to a blender. Blend on low speed, then raise the speed to high and blend until everything is pureed. While on high speed, slowly add the canola oil to emulsify. Adjust the seasoning if needed.
  • For the grilled street corn salad: Preheat the grill to medium-high. Ina bowl, toss the okra, corn, red peppers and poblano with the canola oil to coat, then place on the grill. Grill the corn and okra until lightly charred; set aside to cool. Grill the peppers until the skin is charred black; transfer to a bowl and cover with plastic wrap to steam (this helps remove the skin). Once the peppers are cool, peel off the skin, remove the seeds and cut into small dice; add to a bowl. Cut the kernels off the corn and add to the bowl. Slice the okra into 1/4-inch rounds; add to the bowl. Add the parsley, tomatoes and red onions, and toss. Refrigerate until ready to serve.
  • To serve, toss the corn salad and with vinaigrette. Garnish with the green onions.

GRILLED CORN SALAD WITH LIME VINAIGRETTE



Grilled Corn Salad with Lime Vinaigrette image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

6 ears corn, husks and silk removed
1 cup cherry tomatoes, halved
1 avocado, diced
1 orange bell pepper, seeded and diced
1/2 red onion, diced
1 bunch fresh cilantro, chopped
1/2 cup avocado oil
1 tablespoon honey
1 tablespoon hot sauce
1 teaspoon garlic, grated
2 limes, juiced
Kosher salt and freshly ground black pepper

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.

FRESH CORN SALAD WITH HONEY LIME VINAIGRETTE



Fresh Corn Salad With Honey Lime Vinaigrette image

A friend of mine brought this to a dinner party and everyone loved it. I've had it twice since then and it just might become my favorite summer salad. Its flavors are refreshing and light with a spicy kick from the jalapeno. It's a perfect side dish for grilled meat or fish. Give this one a try! *Prep time does not include time to cook the corn. Cook time is the rest time after the salad is prepared.

Provided by MamaJ

Categories     Corn

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/4 cup fresh lime juice
1 tablespoon honey
1 jalapeno pepper, seeded and minced
1 -3 tablespoon fresh cilantro, minced
1/4 teaspoon salt
6 ears corn, cooked
1 1/2 cups Baby Spinach
1 large tomatoes, seeded and chopped
3/4 cup cucumber, seeded and chopped

Steps:

  • Whisk together lime juice and honey.
  • Add jalapeno, cilantro, and salt and set aside.
  • Cut corn off cobs leaving some pieces large.
  • Add to dressing.
  • Add spinach, tomato and cucumber and mix well.
  • This salad tastes best after about half an hour when the spinach has wilted and the flavors have had time to meld.

Nutrition Facts : Calories 204.4, Fat 2.8, SaturatedFat 0.4, Sodium 159.4, Carbohydrate 45.9, Fiber 5.3, Sugar 14.3, Protein 7

CORN SALAD WITH EASY LIME VINAIGRETTE



Corn Salad with Easy Lime Vinaigrette image

This delectable corn salad brings it all together with fresh corn, sweet red bell peppers, sun ripened tomatoes, cilantro, minced jalapeno, chopped scallions and feta cheese all in a lightly sweetened lime vinaigrette.

Provided by Beth Pierce

Categories     Vegetables

Time 20m

Number Of Ingredients 20

LIME VINAIGRETTE
3 Tbsp fresh lime juice
1/2 Tbsp honey
1/8 tsp ground cayenne pepper
1/8/ tsp garlic powder
1/8 tsp onion powder
1/8 tsp salt
1/8 tsp fresh ground black pepper
2 Tbsp olive oil
CORN SALAD
5 ears of corn shucked and de-silked
2 Tbsp sugar
1 Tbsp lemon juice
1 red pepper cut in small dice
1 c grape tomatoes halved
1/4 c chopped cilantro
1/4 c chopped green onions
1 jalapeno minced (seeds and veins removed)
1/2 c feta cheese
1/4 c thinly sliced red onion

Steps:

  • 1. In small bowl whisk lime juice, honey, ground cayenne pepper, garlic powder, onion powder, salt and pepper. Slowly drizzle in olive oil; whisking continuously.
  • 2. Bring a large pot of water to a boil. Add the sugar and lemon juice; stir to dissolve. Carefully add the corn to boiling water, cover pot, turn off heat and let the corn sit for 10 minutes. Plunge cooked corn into ice cold water to stop the cooking process. When corn has cooled cut it from the cob.
  • 3. Grab a large bowl and add the cooked corn, diced red peppers, grape tomato halves, cilantro, green onions, minced jalapenos, feta and red onion. Drizzle with the lime vinaigrette and toss to coat.

GRILLED CORN AND BLACK BEAN SALAD WITH BASIL-LIME VINAIGRETTE



Grilled Corn and Black Bean Salad With Basil-Lime Vinaigrette image

A delicious summer salad! I use a bit less of the cumin for my family's taste. I have used the frozen corn with good results as well. The flavors mix SO well together, make sure you give them a chance to marry. Prep time does not include the chilling time. Adapted from Food Network, the Giada Show. Hope you enjoy!

Provided by Scoutie

Categories     Low Cholesterol

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 ears fresh corn or 1 cup frozen corn, thawed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 mango, peeled, seeded, and cut into 1/2-inch pieces
2 limes, zested and juiced
2 tablespoons balsamic vinegar
1/2 cup chopped fresh basil leaf
1 teaspoon ground cumin
1/3 cup extra virgin olive oil
kosher salt & freshly ground black pepper

Steps:

  • For the salad:
  • Preheat a gas or charcoal grill.
  • Peel back the corn husks. Remove the silks and replace the husks.
  • Soak the corn in cold water for 30 minutes.
  • Drain and place on the grill for 10 to 15 minutes.
  • Cool completely and remove the husks.
  • Using a sharp knife, remove the corn kernels.
  • In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.
  • For the vinaigrette:
  • In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin.
  • Slowly add the oil, whisking constantly until the mixture thickens.
  • Season with salt and pepper, to taste.
  • Pour the vinaigrette over the salad and toss well.
  • Refrigerate for 1 hour, and toss again, before serving.

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