SUMMER CORN SALAD
This Summer Corn Salad definitely can enjoyed all year round! It's a fresh corn salad made with onion, bell pepper, avocado, and corn! Fresh or frozen corn will work!
Provided by Alyssa Rivers
Categories Salad
Time 30m
Number Of Ingredients 11
Steps:
- Whisk dressing ingredients together and set aside.
- Add 1-2 inches of water to a large skillet. Bring to a boil. Add shucked corn ears and cook for 3-4 minutes, rotating to cook on all sides. Drain water.
- Heat grill on medium-high heat. Brush corn lightly with olive oil and grill for a few minutes, rotating it as it cooks, until golden on all sides.
- Allow the corn to cool and then cut corn off of the cob and add to a bowl. Add remaining salad ingredients and drizzle with desired amount of dressing (you may not use it all). Toss to combine. Refrigerate until ready to serve.
Nutrition Facts : ServingSize 8 g, Calories 144 kcal, Carbohydrate 4 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 10 mg, Fiber 2 g, Sugar 1 g
SUMMER CORN SALAD
This beautiful salad truly captures the summer season. It's chock full of fresh veggies and basil, and feta cheese gives it a rich, tangy flavor the whole family will love. -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside., In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat., Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.
Nutrition Facts : Calories 136 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 231mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
SUMMER CORN SALAD
Steps:
- Shave the corn off the cob and place in a bowl. Add the onions, bell peppers and cilantro and mix.
- In a separate bowl, whisk together the olive oil, lime juice and a pinch of salt and pepper. Dress the corn with the mixture, adding additional salt and pepper if needed.
KIM'S SUMMER CORN SALAD
This salad is great at cookouts and is quick to fix! If salad is too dry or gets too dry add a little milk.
Provided by Kim
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, mix the corn, white corn, tomatoes, sweet peas, cucumber, onion, and pimentos. Fold in the mayonnaise. Season with salt and pepper. Cover, and chill at least 1 hour in the refrigerator.
Nutrition Facts : Calories 208.8 calories, Carbohydrate 18 g, Cholesterol 7 mg, Fat 15.3 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 384.8 mg, Sugar 3.9 g
SUPER CORN SALAD
A great 'make ahead' salad to have on hand when expecting family and friends for the weekend. This is one of our favorites and most salad lovers request the recipe. Be sure to refrigerate preferably in a covered jar which I find keeps it crisp and fresh. Only the salad itself goes into the serving bowl - the marinade remains in the jar. Using one of your special glass bowls adds to the presentation.
Provided by Gerry
Categories < 15 Mins
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In mixing bowl add: 2 (12 0z.) cans of drained kernel corn.
- Add the prepared vegetables.
- In a small bowl combine the marinade ingredients.
- Combine and toss, cover and allow to marinate for at least 4 hours.
- (better if marinated overnight).
- Store in fridge.
SUMMER CORN SALAD
Steps:
- Preheat a grill.
- Shuck the corn and cut the endive heads in half lengthwise. Add the corn and endive to a baking sheet or cutting board, drizzle with olive oil and sprinkle with salt and pepper, to taste. Add the corn and endive to the grill and cook until lightly charred on all sides, about 3 minutes for the endive and 5 minutes for the corn.
- Meanwhile, in a medium serving bowl, combine all the remaining ingredients.
- Once cooked, remove the corn and endive from the grill. Slice the endive crosswise into 1/4-inch pieces and add to the bowl. Cut the kernels off the cobs and discard the cobs. Add the kernels to the bowl and stir to combine. Taste for seasoning and adjust, if needed. Serve warm or room temperature.
SUMMER CORN SALAD
This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette. A pretty healthy salad!
Provided by Little Bee
Categories Corn
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
- In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.
Nutrition Facts : Calories 331, Fat 16.5, SaturatedFat 2.3, Sodium 10.8, Carbohydrate 46.1, Fiber 6.6, Sugar 13.2, Protein 7.7
KIM'S SUMMER CORN SALAD
This salad is great at cookouts and is quick to fix! If salad is too dry or gets too dry add a little milk.
Provided by Kim
Categories Corn Salad
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, mix the corn, white corn, tomatoes, sweet peas, cucumber, onion, and pimentos. Fold in the mayonnaise. Season with salt and pepper. Cover, and chill at least 1 hour in the refrigerator.
Nutrition Facts : Calories 208.8 calories, Carbohydrate 18 g, Cholesterol 7 mg, Fat 15.3 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 384.8 mg, Sugar 3.9 g
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- Slice zucchini thinly lengthwise, brush lightly with avocado or grape seed oil (or another high-heat oil), and sprinkle with salt and pepper.
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- When the corn is almost ready, add zucchini to the grill and grill on each side for about 2-4 minutes, depending on how hot the grill is. You want grill marks, but you don't want the zucchini to get too soft. Set aside.
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- Bring a large pot of water to a vigorous boil. Add the ears of corn and cook, uncovered, for about 5 minutes, or just until crisp tender. Drain immediately and rinse with cold water until cool to the touch.
- Slice the corn from the cobs and place it in a large bowl. Stir in the bell pepper, tomatoes, onion and basil.
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Reviews 15Category SaladCuisine AmericanTotal Time 15 mins
- Combine all dressing ingredients in a jar. Cover with lid and shake until completely combined. Set aside.
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- Pour corn into a large bowl, cool slightly and add tomatoes, cucumber, and basil. Refrigerate until ready to serve.
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Estimated Reading Time 2 mins
- Charred Corn Salad with Mint, Parsley and Cilantro. This fast-and-easy warm salad is sweet, spicy, tangy and ready in just 30 minutes.
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- Cut corn kernels off the cobs. You should get about 4 cups of kernels from 3 large corn on the cob.
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- Summer Vegetable Stew. Loaded with potatoes, carrots, zucchini, tomatoes, chicken, and a creamy broth, this summer vegetable stew is as rich and hearty as can be.
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5/5 (2)Total Time 15 minsCategory Appetizer, Side DishCalories 141 per serving
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5/5 (6)Servings 6-8Cuisine AmericanCategory Salad
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