CORN SALAD WITH LIME VINAIGRETTE
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
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
SUMMER CORN SALAD
This beautiful salad truly captures the summer season. It's chock full of fresh veggies and basil, and feta cheese gives it a rich, tangy flavor the whole family will love. -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside., In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat., Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.
Nutrition Facts : Calories 136 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 231mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
GRILLED CORN SALAD
Grilled corn salad drizzled with creamy lime dressing. Fresh ears of corn are roasted on the grill to add a smoky flavor and mixed with colorful vegetables.
Provided by Jessica Gavin
Categories Side
Time 45m
Number Of Ingredients 19
Steps:
- Remove the husk and silk from the corn, brush with olive oil and season with salt.
- Preheat the grill on high heat about 400 to 450ºF (204 to 232ºC).
- Dip a folded piece of paper towel in some olive oil. Holding it with tongs, use this to grease the grill grates.
- Add the corn to the grill and cover, cook for about 8 to 12 minutes, flipping every 2 to 3 minutes to char each side.
- Transfer the grilled corn to a plate. Once cooled, slice off the kernels.
- In a large bowl toss to combine the grilled corn, tomatoes, cucumbers, onions, bell peppers, radish, avocado, and green onions.
- In a small bowl whisk together crema, lime zest, lime juice, honey, cilantro, serrano pepper, black pepper, ¼ teaspoon salt, and garlic.
- Garnish with cilantro leaves, and season with more salt or pepper as desired.
- Drizzle the corn salad with the creamy lime dressing or serve on the side.
Nutrition Facts : Calories 197 kcal, Carbohydrate 24 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 198 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving
CORN & VEGGIE SALAD WITH SPICY LIME DRESSING
Make and share this Corn & Veggie Salad with Spicy Lime Dressing recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Corn
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine corn, onion, tomato, green bell pepper, rice and chili peppers in mixing bowl.
- Set aside.
- Combine Dressing ingredients and mix well.
- Add dressing to salad ingredients.
- Toss to coat.
- Serve with tortilla chips.
Nutrition Facts : Calories 368, Fat 1, SaturatedFat 0.2, Sodium 21.3, Carbohydrate 84.5, Fiber 3.3, Sugar 16.6, Protein 6.9
MEXICAN STREET CORN SALAD
Steps:
- Dice the red bell pepper and the avocado. Cut the green onions into rings and roughly chop the fresh cilantro.
- Combine the corn, the red bell pepper, the green onions, and the avocado in a large bowl. If you want to make an authentic Mexican street corn salad, use grilled corn instead of boiled corn. You could also cook it in a skillet over medium heat for about 5 minutes. But for a quicker version, I'd recommend boiled corn. Either frozen or fresh.
- Combine the vegan mayonnaise, the lime juice, the smoked paprika, the cumin, and the chipotle sauce and whisk until well combined. Season with salt and pepper. Pour the dressing over the corn salad.
- Stir in the chopped fresh cilantro and season with salt, pepper, and red pepper flakes.
- In a small bowl, crumble the firm tofu with your hands. Stir in the vegan mayonnaise and season with salt and pepper.
- Sprinkle the crumbled tofu on top of the salad and serve immediately.
Nutrition Facts : Calories 290 kcal, Carbohydrate 32 g, Protein 6 g, Fat 18 g, SaturatedFat 2 g, Sodium 373 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
GRILLED CORN SALAD
Steps:
- Heat grill until very hot, add corn and jalapeños, turn frequently until charred on all sides. Corn will take about 20 minutes, jalapeños take much less time, watch carefully. Remove from grill and let cool slightly.
- Shuck corn and cut off the kernels into a large bowl. Finely chop one grilled jalapeño and add to the bowl. Add the cherry tomatoes, cucumber, onion, garlic and cilantro. Season with salt and pepper to taste and toss gently to combine well.
- In a jar with a tight fitting lid, place all the ingredients for the dressing. Screw on lid and shake vigorously to combine.
- Pour about half the dressing over the salad, toss to combine well. Taste and adjust seasonings and add more dressing if needed. Serve immediately, at room temperature. Enjoy.
Nutrition Facts : Calories 314 kcal, Carbohydrate 45 g, Protein 6 g, Fat 15 g, SaturatedFat 2 g, Sodium 15 mg, Fiber 5 g, Sugar 21 g, UnsaturatedFat 12 g, ServingSize 1 serving
GRILLED CORN PASTA SALAD WITH LIME CREMA DRESSING
Steps:
- In a small bowl, whisk together all dressing ingredients and set aside.
- Remove husks from the corn, parboil if desired, and cook on the grill rotating each side every few minutes until corn is cooked, tender and lightly charred. Remove from the grill and cut of the cob.
- In a large salad bowl, layer in your arugula, red onion, tomatoes, avocado, feta cheese, grilled corn and cooked pasta. Top with the dressing and mix to combine. Enjoy cold!
SKILLET SHRIMP AND CORN WITH LIME DRESSING
This bright, tangy, one-pan meal comes together quickly and is packed with bright flavors - perfect for a summer evening. If you can't find fresh corn, frozen will work in a pinch; just defrost it and pat it dry before throwing it into the skillet. You can also add a little more spice by leaving the ribs and seeds in the chile that goes into the dressing. Serve the shrimp and corn over rice or with a big green salad. Depending on what you serve this dish with, you may have a bit of dressing leftover, which can be saved for salad or drizzled over grilled meat or vegetables.
Provided by Yossy Arefi
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
- Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and 1/4 cup olive oil. Whisk until well combined and emulsified.
- Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.
- Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.
- Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
- Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.
RAW CORN AND RADISH SALAD WITH SPICY LIME DRESSING
This recipe originally came from Food and Wine Magazine's website, but my friend, Kendra, changed it up a little bit. It is so fresh and delicious tasting.
Provided by bojmom
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, blend lime juice, Splenda, cumin.
- Add the oil to the mixture and then season with salt and pepper.
- In the meantime, boil corn cobs for about 5 minutes (if you'd like you can leave them raw.).
- Cut kernels off of corn cob and put in a bowl.
- Add radishes, cilantro, and dressing to the corn.
- Season with more salt and pepper, if necessary.
Nutrition Facts : Calories 270.9, Fat 15, SaturatedFat 2, Sodium 8.9, Carbohydrate 35.6, Fiber 4.3, Sugar 0.6, Protein 5.2
GRILLED CORN SALAD WITH HOT HONEY-LIME DRESSING
Bright and light, this salad makes the most of summer produce.
Provided by Bryan Furman
Categories Bon Appétit Salad Side Backyard BBQ Corn Honey Chile Pepper Cilantro Lime Juice Avocado
Yield 8 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium-high heat. Brush ears of corn with butter; season with salt and pepper. Grill, turning occasionally, until kernels are very tender and charred in spots, 10-12 minutes. Let cool slightly, then cut kernels from cobs.
- Meanwhile, whisk lime juice, honey, Sriracha, granulated garlic, and 1 1/2 tsp. salt in a large bowl to combine. Add corn, avocados, chile, and cilantro to vinaigrette and toss to combine; season with salt and pepper. Cover with plastic wrap, pressing in direct contact with salad to prevent avocados from turning brown. Chill at least 2 hours.
- Do Ahead
- Salad can be made 1 day ahead. Keep chilled.
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- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and put the pepper halves on the baking sheet, cut side down. Drizzle with olive oil and rub to coat. Roast until the peppers are soft and lightly browned, about 20 minutes.
- While the peppers are roasting, in a medium skillet over medium-high heat roast corn in little bit of olive oil until slightly charred and golden, about 5-8 minutes. Remove from heat and cool slightly.
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