Garden Fresh Corn Salad Food

GARDEN-FRESH CORN SALAD

Steps:

• In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don't skimp on the herbs!), radishes, and jalapeño.
• In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, then pour it over the salad. Toss to combine.
• Add most of the feta or avocado (reserve some for garnish), and gently toss. Taste, and add more vinegar for more tang (I usually add another full tablespoon), or salt for more overall flavor. Garnish with the remaining feta or avocado.
• Serve promptly, or chill for later. This salad keeps well for 3 to 4 days in the refrigerator, covered.

FRESH CORN SALAD

Steps:

• For dressing, in a glass bowl whisk together vinegar, sugar, the 1 teaspoon kosher salt, and black pepper until sugar is dissolved. Let dressing stand while preparing salad.
• For salad, cut corn kernels from cobs. In a large bowl toss corn and remaining ingredients except sea salt and arugula leaves.
• To serve, transfer salad to large serving bowl. Season with the 1/2 tsp. sea salt. Add the dressing; gently thread in arugula leaves. Serve immediately. (Cucumbers and tomatoes will begin to break down.) Makes 8 servings

FRESH CORN SALAD

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.

GARDEN CORN SALAD

Steps:

• Remove kernals from cobs, blanch in boiling water for 5 minutes.
• Drain, rinse and place in a bowl.
• Add zucchini, peppers, onion and pickles.
• Toss.
• In a food processor or blender, whirl basil leaves, mayonnaise, broth and sour cream.
• Toss with salad.
• Refrigerate for at least 2 hours.

FRESH CORN SALAD

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.

FRESH CORN SALAD

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.

FRESH SUMMER CORN SALAD

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.

SUPER EASY FRESH CORN SALAD

Steps:

• Cook the ears of corn for about 5-7 minutes in a large pot of boiling salted water.
• Drain and place into a bowl of ice water to stop the cooking.
• When corn is cooled, cut kernels off of the cob.
• Mix corn in a large bowl with red onions, oil, vinegar, salt and pepper.
• Toss in fresh basil ribbons right before serving.
• I usually taste to see if more salt and pepper is needed.
• Can be served cold or at room temperature.

CORN SALAD

Steps:

• Remove corn kernels from cobs and place in a large bowl.
• With the side of a spoon, scrape corn milk from cobs into the bowl. Add remaining ingredients and stir to combine.
• Corn salad can be made a day ahead and stored in the fridge. Remove from fridge at least 30 minutes before serving.