Corn Salad Food
CORN SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
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 hint of lime and fresh herbs bring a flavor boost to this simple, make-ahead corn salad that's ideal for summer.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Remove corn kernels from cobs and place in a large bowl.
- With the side of a spoon, scrape corn milk from cobs into the bowl. Add remaining ingredients and stir to combine.
- Corn salad can be made a day ahead and stored in the fridge. Remove from fridge at least 30 minutes before serving.
QUICK CORN SALAD
This sensational salad is a delight to serve because you can make it ahead and it's an easy way to put garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate. -Rita Reifenstein, Evans City, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.
Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
PAULA DEEN'S CORN SALAD
This was a delightful salad. Tasty and crunchy. Sure to please your guests for a barbeque or anytime!
Provided by Anna T
Categories Corn
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix first 5 ingredients and chill. Stir in corn chips just before serving.
Nutrition Facts : Calories 325.8, Fat 20.3, SaturatedFat 7.6, Cholesterol 37.3, Sodium 742.8, Carbohydrate 29.8, Fiber 2.7, Sugar 5.5, Protein 10.5
SUPER CORN SALAD
A great 'make ahead' salad to have on hand when expecting family and friends for the weekend. This is one of our favorites and most salad lovers request the recipe. Be sure to refrigerate preferably in a covered jar which I find keeps it crisp and fresh. Only the salad itself goes into the serving bowl - the marinade remains in the jar. Using one of your special glass bowls adds to the presentation.
Provided by Gerry
Categories < 15 Mins
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In mixing bowl add: 2 (12 0z.) cans of drained kernel corn.
- Add the prepared vegetables.
- In a small bowl combine the marinade ingredients.
- Combine and toss, cover and allow to marinate for at least 4 hours.
- (better if marinated overnight).
- Store in fridge.
MEXICAN-STYLE CORN SALAD
Throw together this simple, no-cook salad in 15 minutes flat for a colourful, speedy side dish
Provided by Chelsie Collins
Categories Side dish
Time 15m
Number Of Ingredients 7
Steps:
- Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.
Nutrition Facts : Calories 165 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein
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- Charred Corn Salad with Mint, Parsley and Cilantro. This fast-and-easy warm salad is sweet, spicy, tangy and ready in just 30 minutes.
- Warm Corn Chowder Salad with Bacon and Cider Vinegar. In this riff on corn chowder, corn is tossed with potatoes, bacon and cider vinegar.
- Chipotle-Corn Salad. This spicy fresh-corn salad, with grilled sweet Vidalia onions and tart lime juice, is a perfect picnic dish.
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- Roasted Corn & Potato Salad. This no-fuss salad mixes roasted corn with potatoes in a creamy, slightly spicy dressing for a distinctive and flavorful combination.
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When searching for the perfect summer salad recipes to bring to a potluck or other event where dishes are shared, this collection of 7 Cold Corn Salad Recipes for Your Summer Potluck will help you bring the freshest, brightest salads to the table. From avocado corn salad to Mexican corn salad, and other variations on the theme, this collection makes eating your veggies not …
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From therecipecritic.com
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