Creamy Ranch Corn Salad Food

CREAMY CORN SALAD

Steps:

• In a large bowl, combine the corn, tomatoes, avocado, peppers and onion. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for 30 minutes or until chilled.

CREAMY RANCH CORN SALAD RECIPE - (4.3/5)

Steps:

• Mix everything together and stick in fridge until ya get ready to serve.

RANCH CORN SALAD

Steps:

• Combine all the veggies.
• Add the dressing, just enough to coat the vegetables well.
• Gently stir in the cheese and bacon.
• Refrigerate until serving.

CREAMY CORN SALAD

Steps:

• Combine first 7 ingredients in a large bowl.
• For dressing:.
• Combine all 5 dressing ingredients in a small bowl. Stir until well combined. Makes approximately 2/3 cup dressing.
• Drizzle over salad and toss to coat.

CORN AND PASTA SALAD WITH HOMEMADE RANCH DRESSING

Steps:

• Cook the pasta in boiling salted water according to package directions; drain and run under cold water to cool.
• Meanwhile, finely chop the garlic clove on a cutting board; sprinkle with salt. Using the blade of a chef's knife, press down onto garlic, smashing it to make a paste. Add the garlic paste to a large bowl with the sour cream, buttermilk, cider vinegar and scallion; season with salt and pepper. Whisk the dressing until smooth and reserve.
• Cut the kernels from the corn (breaking sheets of kernels into about 2-inch pieces, if desired). Add the corn, tomatoes, onion and arugula to bowl with dressing; gently toss to coat. Sprinkle with the bacon.
• Nutritional analysis per serving Calories 148; Total Fat 3g (Sat Fat 1.5g, Mono Fat 0.4g, Poly Fat 0.3g) ; Protein 6g; Carb 25g; Fiber 3g; Cholesterol 9.5mg; Sodium 159mg;

CREAMY RANCH PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain the pasta, then rinse it under cold water to cool completely; drain it well again.
• Meanwhile, reserve 2 tablespoons of the carrot for garnish. Put the remaining carrot in a large bowl and whisk in the mayonnaise, sour cream, chives, celery leaves, lemon juice, Worcestershire, onion powder, garlic, 1 teaspoon salt and 1/2 teaspoon pepper until combined. The dressing can be refrigerated, covered, up to 1 day.
• Add the pasta to the bowl with the dressing and toss to combine. To serve, top it with the Parmesan, reserved carrots and additional chives and season with pepper.

RANCH CORN SALAD

Steps:

• Prior to starting, put the frozen corn out on the counter (at room temperature) and let it thaw for 15-30 minutes.
• In a large mixing bowl, or a serving bowl if using, mix together the semi-thawed corn and chopped bell peppers.
• In a small bowl, whisk together the ranch dressing, garlic salt, Italian seasoning, black pepper, and onion powder. Pour it over the bell pepper + corn mixture, and stir to combine well.
• Add the chopped cilantro and sliced green onions. Mix together.
• The corn salad can be served immediately OR if you prefer a colder salad (and it allows time for the flavors to develop), cover the bowl with a lid or plastic wrap and refrigerate for up to 4 hours before serving.
• Serve as a side dish or serve with Fritos corn chips or tortilla chips as a dip. Either way is delicious!

COLD CORN SALAD

Steps:

• In a large bowl, mix together the corn, yellow pepper, red pepper, green pepper, red onion, cucumber, tomato and mayonnaise. Adjust the amount of mayonnaise to your liking. Chill until serving.

PARMESAN RANCH CORN

Steps:

• Cook the corn according to package.
• Pour the cooked corn into a bowl, and add the butter, stirring it in until fully melted.
• Add the Parmesan cheese, ranch dressing mix, and salt and pepper.
• Mix until well combined and serve warm.

CORN SALAD WITH CREAMY ITALIAN DRESSING

Steps:

• Whisk mayonnaise, vinegar, 1/4 cup olive oil, garlic, water, 1/2 teaspoon black pepper, sugar, 1/4 teaspoon salt, Italian seasoning, and a pinch cayenne pepper together in a bowl until dressing is thick and creamy. Cover dressing with plastic wrap and refrigerate, 8 hours or overnight.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir corn in hot oil until light golden brown and toasted, about 15 minutes.
• Mix corn and red pepper together in a bowl. Pour enough dressing over corn mixture to coat completely. Season with salt and black pepper.
• Stir basil and a pinch cayenne pepper into corn mixture; toss.

RANCH & SWEET CORN SALAD

Steps:

• Toss lettuce with corn, tomatoes and peppers in large bowl; sprinkle with cheese.
• Add dressing just before serving; mix lightly.