GARDEN-FRESH CORN SALAD
This fresh corn salad recipe features raw sweet corn, fresh herbs, cucumber, radishes, jalapeño, tomato and more! It's the perfect summertime salad. Recipe yields 4 to 6 salads.
Provided by Cookie and Kate
Categories Salad
Time 30m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 of 4 salads, made with feta instead of avocado, Calories 267 calories, Sugar 9.3 g, Sodium 417.8 mg, Fat 18.3 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 25 g, Fiber 3.3 g, Protein 6.3 g, Cholesterol 11.1 mg
MEXICAN CORN SALAD
I'm not sure if this recipe should be called a salad or a salsa, but it sure is good when made with sweet corn. Try it and decide for yourself.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 46m
Yield 4
Number Of Ingredients 8
Steps:
- In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.
- Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.
Nutrition Facts : Calories 169.3 calories, Carbohydrate 20.3 g, Cholesterol 22.9 mg, Fat 9.8 g, Fiber 3.9 g, Protein 4 g, SaturatedFat 5.6 g, Sodium 273.3 mg, Sugar 5.5 g
INDIAN CORN SALAD
You'll be "a-maized" by this delicious side dish-it's surprisingly quick to fix! For Extra appeal, arrange each serving of veggies to look like a corncob and add basil leaves for the husks.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a skillet, saute the red and orange peppers in butter. Stir in the corn, beans, dried basil and salt; heat through. , Spoon 1/2 cup corn mixture onto each plate; shape into a 4-in. oval. Arrange basil leaves to resemble the husk and green pepper slices for the stalk.
Nutrition Facts :
INDIAN CORN SALAD
Indian Corn Salad - refreshing salad made with fresh corn, bell pepper, coriander and chaat masala.
Provided by Madhavi
Categories Appetizer
Number Of Ingredients 11
Steps:
- Grill them until it is charred and cooked. Do not cook on high flame, if not they will become too dark.
- Saute the Corn - Scrape off the corn kernels with a knife. To a skillet heat some butter and add the corn kernels. Mix it and saute for 10 -12 minutes till they become slightly soft. After the initial mix do not mix too much, that will help us give some brown color to the corn.
- Remove and let them cool, while you prep the other ingredients.
- Add the slightly cooled corn to a large bowl, add the finely chopped bell pepper, onion, coriander leaves and jalapeno ( or green chili)
- Add cumin, red chili powder, pink salt, chaat masala and a generous squeeze of lemon juice.
- Toss everything and taste for seasoning!
- You can also add some masala peanuts on the top.
INDIAN CORN
Make and share this Indian Corn recipe from Food.com.
Provided by KittyKitty
Categories Candy
Time 40m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Line large baking sheet with waxed paper; set aside.
- Melt butter in large heavy saucepan over low heat.
- Add marshmallows; stir until melted and smooth.
- Tint with food coloring until desired shade is reached.
- Add cereal and 1/2 cup chocolate candy pieces; stir until evenly coated.
- Remove from heat.
- With lightly greased hands, quickly divide mixture into 10 oblong pieces (like ears of corn).
- Push lollipop sticks halfway into each oblong piece; shape like ear of corn.
- Place on prepared baking sheet; press remaining 1/2 cup chocolate candy pieces into each "ear".
- Let treats set.
- Tie or tape raffia to lollipop sticks to resemble curn husks.
Nutrition Facts : Calories 238.4, Fat 9.1, SaturatedFat 5.7, Cholesterol 15.1, Sodium 69.4, Carbohydrate 39.2, Fiber 0.6, Sugar 30.5, Protein 1.5
INDIAN CORN
I have been making this recipe for my family since 1969. It's quick, easy and great for cold winter nights!
Provided by KathieJo
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef, chopped onion, chopped celery in a large skillet. Add diced green pepper and frozen corn. Mix well.
- Stir in both cans of stewed tomatoes, italian seasoning, garlic powder and chili powder.
- Season with salt and pepper to taste.
- Bring to a simmer and let cook for 20 minutes.
- While this is cooking, prepare your noodles, per directions on box/bag. Drain.
- When ready to serve, place Indian Corn over cooked noodles.
- Can be served on a plate or in a bowl.
- May sprinkle with Parmesan or Romano cheese.
- A simple lettuce salad and some fresh, crusty bread/butter complete the meal!
Nutrition Facts : Calories 1088.4, Fat 40.4, SaturatedFat 14.9, Cholesterol 250, Sodium 472.5, Carbohydrate 119.6, Fiber 9.4, Sugar 10.6, Protein 63.9
INDIAN CORN SALAD
A good recipe for summer! Why the name? I don't know. This was a friend's mother's recipe and she doesn't know either. One thing for sure. It's loved by all and also makes a great covered dish!
Provided by Win Spicer
Categories Other Salads
Time 10m
Number Of Ingredients 8
Steps:
- 1. Place all vegetables in a large bowl. Slowly add mayonnaise until you have desired amount. Add salt and pepper to taste. Mix well.
- 2. Spoon into pretty glass dish, cover, and chill at least 2 hours before serving.
INDIAN STREET CORN SALAD
One of the most beloved street foods in India is also one of the simplest: corn on the cob, slow roasted over hot coals, over which you squeeze juicy lime wedges and sprinkle salt, cayenne pepper and whatever else the wallah has up his sleeve. It bears a striking resemblance to Mexican elote, which adds some salty, creamy cotija to the mix. Here's a salad inspired by this beloved street food! Feel free to add some cotija if you like. I keep this dairy-free for my dairy-free husband.
Provided by Aarti Sequeira
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a large cast-iron skillet over medium-high heat and heat until just beginning to smoke. Rub the corn with olive oil, then carefully lay into the pan. Cook until charred in patches all the way around and golden brown, 20 to 25 minutes, turning every 5 minutes. Remove and let cool.
- For the dressing: Meanwhile, whisk together the lime juice, cumin, cayenne, cardamom, chaat masala and salt and black pepper to taste. Slice the kernels off the cobs and tumble into a big bowl. Add the tomatoes, mint and cilantro. Toss with the dressing, and taste for seasoning. Serve!
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- Corn pakora recipe – crisp fried corn fritters made with besan or gram flour, sweet corn and spices-herbs. If you like having pakoras, then have a look at this post of 35 pakora varieties.
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