Fresh From The Cob Corn Salad Food
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.
FRESH-FROM-THE-COB CORN SALAD
Make this corn salad divine with green beans, tomatoes and basil. This Fresh-from-the-Cob Corn Salad is a great summer side dish for picnics and BBQs!
Provided by My Food and Family
Categories Home
Time 15m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Mix dressing and mustard in large bowl until blended.
- Cut kernels from ears of corn. Add to dressing mixture; mix lightly.
- Add remaining ingredients; toss to coat.
Nutrition Facts : Calories 60, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
FRESH CORN SALAD
This Fresh Corn Salad is made with whole kernels, cut right off the cobs, juicy and plump tomatoes and crisp, refreshing cucumber. Simple vinaigrette ties the ingredients together into a delicious summer salad! Serve it with grilled chicken or pork.
Provided by Anna
Categories Salad
Time 15m
Number Of Ingredients 11
Steps:
- Cutting the corn off the cobs: place the cleaned cob in a bowl, standing upright on it's top and sliding the knife down, cut off the kernels.
- Chop cucumber, tomatoes and onion and place in a big bowl with corn.
- Mix vinegar, oil and seasoning in a small jar. Shake to mix.
- Pour over veggies and toss together.
- Serve right away or refrigerate until ready to serve.
Nutrition Facts : Calories 145 kcal, Carbohydrate 18 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Sodium 307 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
FRESH FROM THE COB CORN SALAD
I saw this in a Kraft recipe pamphlet the other day when I was looking for something quick and summery. Turned out really well and the colors are beautiful! I admit, I didn't use corn on the cob, but it still turned out great.
Provided by Soup Fly
Categories Corn
Time 20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix dressing and mustard until well blended.
- Cut kernels from ears of corn and add to dressing mixture.
- Add remaining ingredients and toss to coat.
Nutrition Facts : Calories 97.9, Fat 4.1, SaturatedFat 0.6, Sodium 238.8, Carbohydrate 15.7, Fiber 2.4, Sugar 2.9, Protein 2.3
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
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
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