Family Friendly Corn Salad Food
CORN SALAD
This corn salad is filled with sweet corn kernels, avocado, tomato, jalapeno and red onion, all tossed in a zesty cilantro lime dressing. An easy and colorful side dish that pairs well with chicken, beef and seafood.
Provided by Sara Welch
Categories Salad
Time 21m
Number Of Ingredients 12
Steps:
- Place the corn kernels, cherry tomatoes, red onion, jalapeno and avocado in a large bowl.
- In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin, salt, pepper and cilantro.
- Pour the dressing over the corn mixture and toss gently to coat. Serve immediately, garnished with additional cilantro if desired.
Nutrition Facts : Calories 269 kcal, Carbohydrate 28 g, Protein 4 g, Fat 16 g, SaturatedFat 3 g, Sodium 216 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
CORN SALAD
This easy corn salad recipe is bursting with a colorful array of fresh veggies that complement each other so well.
Provided by Amanda Formaro
Categories Side Dish
Time 30m
Number Of Ingredients 10
Steps:
- If using corn on the cob, remove husk and boil for 15 minutes in a large pot of water. Remove and let cool before handling. Cut off the kernels and add to a large bowl.
- If using canned corn, simply drain and rinse in a colander and add to a large bowl. For frozen corn, cook according to package directions, drain and let cool.
- Add all other ingredients to the bowl and toss well. Serve immediately or chill for up to 2 hours then serve.
Nutrition Facts : ServingSize 1 serving (1/2 cup), Calories 68 kcal, Carbohydrate 6 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 365 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 4 g
FAMILY FRIENDLY CORN SALAD
This is a beautiful salad....very colorful, but it doesn't contain anything "hot" that will burn a child's mouth. Also very good for older folks whose digestive systems won't tolerate hot spices any longer! Cook time does not include chill time!
Provided by breezermom
Categories < 15 Mins
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except lettuce.
- Cover and chill at least 4 hours.
- Serve on lettuce leaves, if desired.
Nutrition Facts : Calories 135.6, Fat 4.5, SaturatedFat 0.6, Sodium 162.4, Carbohydrate 24.3, Fiber 3, Sugar 3.9, Protein 3.2
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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- Heat a large pot of salted water to boiling, then submerge the corn cobs. Cook for 3-4 minutes. Drain. (Note - you can also grill or microwave your corn; do whatever you prefer).
- Remove corn kernels from the cob with a sharp knife and transfer kernels to a large mixing bowl. Toss with diced tomato, onion, parsley and the dressing. Taste and add salt and pepper as desired.
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- Bring a large pot of water to a boil. (This takes about 15 to 20 minutes, so plan accordingly.) Shuck the corn, removing the silk.
- When the water is boiling, place the corn cobs in the pot. Boil covered for 4 minutes, until bright yellow. Run under cool water until cool enough to touch. (Alternate method: Roast the corn in the oven.)
- Find a bundt pan, or large rimmed baking sheet or pan. Place the corn into the hole in the bundt pan or hold the corn vertically inside the baking sheet, then use a chef’s knife to slice down and remove the corn from the cob (the sides of the pan catch the kernels that fly when cutting; more details here.)
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