FRESH CORN SALAD
This salad is wonderful made with fresh corn on the cob. You can add crumbled feta cheese, grilled shrimp, or chicken to make it an entrée.
Provided by Abby Girl
Categories Corn
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 3 ingredients in a large bowl, stirring with a whisk.
- Add corn and remaining ingredients, stirring to combine.
- Cover and refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 99.5, Fat 3.1, SaturatedFat 1.6, Cholesterol 7.5, Sodium 34.6, Carbohydrate 17.2, Fiber 2.4, Sugar 3.1, Protein 3.5
FRESH CORN SALAD
I created this fresh corn salad to serve with our lobster dinners that we have about once a month (seafood Sunday). I wanted to do something outside of the traditional sides like corn on the cob and potato. It's now a family favorite! Goes well with a grilled steak or tuna steak as well. The combination of sweet with the corn and salty with the feta is an unexpected delight!
Provided by HP_imagines
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Add corn and cook for 10 minutes. Drain and cool under running water so it's easier to handle.
- Cut corn off the cobs into a large bowl. Add tomatoes, green onions, cilantro, olive oil, vinegar, salt, and pepper and mix together. Add feta cheese just before serving.
Nutrition Facts : Calories 234 calories, Carbohydrate 23.3 g, Cholesterol 25.1 mg, Fat 14 g, Fiber 4.5 g, Protein 8.2 g, SaturatedFat 5.3 g, Sodium 384.3 mg, Sugar 4.6 g
FRESH CORN SALAD
Provided by Ina Garten
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.
FRESH CORN AND TOMATO SALAD
Steps:
- Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
- Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.
BEST EVER FRESH SWEETCORN SALAD
Okay, there are over 600 recipes for 'Fresh Sweetcorn Salad', but after a quick check there didn't seem to be any quite like this one, which I have made and can totally recommend. I found this one by doing a 'Google Search' and it is credited as being an adaptation of a recipe by Ina Garten and published by a foodie called Hannah. Really tasty, quick and easy.
Provided by Kiwi Kathy
Categories Corn
Time 15m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Fill a large pot with salted water and bring to a boil.
- Break each ear of corn in half so it will fit in the pot, and cook until tender and the starchiness is just gone. Drain and immediately immerse the ears of corn in a bowl of 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, roasted red peppers, vinegar, olive oil, salt, and pepper.
- Just before serving, toss in the fresh basil. If you add the basil too early and let the salad sit for a long period of time before serving, it will wilt and darken.
- Taste for seasonings and serve cold or at room temperature.
Nutrition Facts : Calories 164.4, Fat 8.3, SaturatedFat 1.1, Sodium 355.7, Carbohydrate 22.6, Fiber 2.8, Sugar 5.1, Protein 3.7
FRESH SUMMER CORN SALAD
This fresh corn salad is a refreshingly simple side dish, perfect for a hot summer night or afternoon picnic.
Provided by ltlmsmfft
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add corn and cook until the starchiness is just gone, about 3 minutes. Drain and immerse immediately in ice water to stop the cooking process and to set the color. Allow to cool, about 10 minutes.
- Remove kernels, cutting close to the cobs.
- Toss corn kernels with red onion, vinegar, olive oil, salt, and pepper in a large bowl. Toss in fresh basil just before serving. Taste and adjust seasonings. Serve at room temperature, or cold.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 13.3 g, Fat 6.4 g, Fiber 1.9 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 169.8 mg, Sugar 2.5 g
FRESH CORN AND TOMATO SALAD
This simple salad of fresh tomatoes and sweet corn will breathe new life into your summer picnic or backyard barbecue. Pair it with grilled burgers or steaks for a simple weeknight meal.
Provided by Lavender Lynn
Categories Corn
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add the corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes.
- Combine the lemon juice, salt, and pepper in a large, nonreactive bowl. While continuously whisking, add the oil in a steady stream until completely incorporated. Add the remaining ingredients and the cooled corn and toss until well coated. Serve.
SPICY FRESH CORN SALAD
I was gifted some Cajun-flavored mayonnaise and wasn't sure what to do with it until I spotted fresh corn at the grocery store. I thought the sweetness of the corn would contrast nicely with the spicy mayonnaise, and I was right! Serve with grilled or fried shrimp, or with any summery chicken dish.
Provided by LauraF
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Shuck corn and remove the silks. Cut off the base of the stalk and slice kernels off the cob. Transfer kernels to a rimmed baking sheet. Add green pepper and shallot. Drizzle with oil and season with salt and pepper. Toss and spread out in an even layer.
- Broil in the preheated oven until fragrant, about 5 minutes. Stir and spread back out on the sheet. Continue broiling until corn starts to brown, about 5 minutes more. Cool for 5 minutes.
- Transfer vegetables to a large bowl. Add mayonnaise, lime juice, and cilantro. Stir until vegetables are evenly coated. Gently fold in avocado.
Nutrition Facts : Calories 571.5 calories, Carbohydrate 56.1 g, Cholesterol 10 mg, Fat 39.6 g, Fiber 12.8 g, Protein 8.9 g, SaturatedFat 5.8 g, Sodium 477.2 mg, Sugar 11.2 g
FRESH CORN SALAD
People who prefer food with some tang find this corn salad particularly appealing. It's a pretty dish besides-and very economical. If you're like me and enjoy growing your own ingredients, you won't have to pick up much at the store.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook corn in enough boiling water to cover for 5-7 minutes or until tender. Drain, cool and set aside. , In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, salt if desired, basil and cayenne pepper. Cut cooled corn off the cob (should measure 4 cups). , Add the corn, tomatoes, onion and peppers to the oil mixture. Mix well. Cover and chill for several hours or overnight.
Nutrition Facts : Calories 102 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 251mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
FRESH CORN SALAD
When fresh corn becomes abundant in late summer, we eat it every possible way. This clean, versatile salad can be a side dish, or add additional ingredients and make it a main dish (see variations). It's hearty enough to be a main dish salad on days when it's just too hot to cook! The simple flavors and colorful veggies even satisfy picky kids. It's also great for potlucks.
Provided by Shaay Smith @Shaay
Categories Vegetables
Number Of Ingredients 8
Steps:
- Cut kernels off of fresh, raw, corn cobs into a large bowl.
- Finely dice onion, mince parsley, and chop tomatoes - add everything to the bowl of corn kernels.
- Add 1 T olive oil, 2-3 Tablespoons fresh lemon juice, a couple of grinds of black pepper and a couple of dashes of salt. Mix gently.
- Serve immediately over a bed of fresh baby greens or spinach leaves. Corn salad (without greens) will keep well in the refrigerator for 3 days.
- Main Dish Variation: Double the olive oil, lemon juice, pepper and salt. Add one can of well rinsed garbanzo beans (chickpeas) or red or white kidney beans. Serve over greens, or on a bed of warm cooked grains, like quinoa, rice or bulgar wheat, topped with a layer of fresh spinach.
- Mexican Variation: Make this into a Mexican style side dish by replacing the parsley with 2-3 T fresh minced cilantro, and the lemon juice with lime juice. Add 1/4 teaspoon cumin powder. 1/2 C chopped red or green bell pepper is a nice addition too.
- Mexican Main Dish Variation: To the Mexican version above, add one can of well rinsed black beans. Double the amount of olive oil, lime juice, salt and pepper. Serve over greens or a bed of cooked brown rice or quinoa, garnished with chunks of ripe avocado and strips of red or green bell pepper.
FRESH CORN SALAD
From Cooking Light, Aug 2007. Use very fresh summer corn for this salad, since it isn't cooked. Listed cooking time includes 2 hours of chilling before service.
Provided by IngridH
Categories Corn
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together sour cream, worcestershire, and salt in a bowl.
- Add remaining ingredients, tossing to coat well with dressing.
- Refrigerate, covered, for at least 2 hours before serving.
Nutrition Facts : Calories 88.5, Fat 3, SaturatedFat 1.5, Cholesterol 7.5, Sodium 33.4, Carbohydrate 14.4, Fiber 2.2, Sugar 3, Protein 3
FRESH SWEET CORN SALAD
This salad is fresh, light, and goes with everything. Be sure to use fresh sweet corn when making it, the sweeter the better. If you make it the day before serving, flavors will have a chance to blend. This keeps for several days in the fridge. Cook time is minimum chill time.
Provided by Terri F.
Categories Corn
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Remove husk from corn and steam in salted water until tender.
- Drain corn and cut from cob.
- In a large bowl, mix corn, red and orange peppers, scallions, cilantro, and parsley.
- Add vinegar, olive oil, and salt and pepper, and mix well.
- Chill several hours or overnight.
Nutrition Facts : Calories 129.4, Fat 7.7, SaturatedFat 1.1, Sodium 13.3, Carbohydrate 15.5, Fiber 2.8, Sugar 3.7, Protein 2.7
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