GRILLED CORN AND CHIPOTLE PEPPER SALAD
Provided by Aaron McCargo Jr.
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the grill to medium.
- Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes
- Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.
CORN AND BELL PEPPER SALAD
Categories Salad Leafy Green Vegetable Low Cal Corn Bell Pepper Summer Bon Appétit
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 11
Steps:
- Mix first 8 ingredients in medium bowl. Season with salt and pepper. Place red lettuce leaves on plates. Spoon salad onto lettuce. Top with fresh cilantro sprigs and serve.
STEAK-PEPPERCORN SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rub the steaks all over with 1 teaspoon mustard and 1/4 teaspoon each salt and black pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the steaks and cook until browned, 5 to 6 minutes per side for medium rare. Transfer to a cutting board. Wipe out the skillet.
- Heat 1 more tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until golden, about 2 minutes. Season with salt and continue to cook, stirring, until just soft, 3 more minutes.
- Whisk the parmesan, sour cream, 3 tablespoons water, the remaining 1 tablespoon olive oil and 3 teaspoons mustard, the green peppercorns and brine, and 1/4 teaspoon each salt and black pepper in a large bowl. Add the mushrooms, lettuce, celery, tomatoes and croutons and toss. Cut the steak into bite-size pieces; add to the bowl and toss. Divide among plates and top with more parmesan.
Nutrition Facts : Calories 425 calorie, Fat 22 grams, SaturatedFat 7 grams, Cholesterol 73 milligrams, Sodium 796 milligrams, Carbohydrate 20 grams, Fiber 3 grams, Protein 34 grams
CORN, ROASTED RED PEPPER AND CILANTRO SALAD
This festive summer salad, filled with vibrant flavors, gets bonus points for using up leftover corn on the cob. We suggest using grilled or roasted corn but steamed or boiled works, too.
Provided by Jennifer Perillo
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the dressing: Add the oil, vinegar, honey and lime juice to a deep bowl. Whisk to combine.
- For the salad: Add the corn, peppers, shallot and cilantro to the bowl. Stir with a spoon until well mixed. Season with salt and pepper. Let sit at room temperature for 10 minutes before serving so the flavors can marinate. May be made up to 1 day in advance and stored in a covered container in the fridge until ready to serve.
- Make it a Meal: Add some grilled shrimp to this salad for a quick and easy one-bowl meal ready in just about 10 minutes.
SWEET CORN, RED PEPPER, AND CHEESE SALAD
A great way to use that fresh corn from the garden! This recipe also works with frozen corn; cook it briefly, then chill.
Provided by Sharon123
Categories Southwestern U.S.
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- To make Sherry Vinaigrette:.
- In a medium mixing bowl combine sherry wine vinegar, mustard, and salt; whisk until smooth.
- Gradually add the olive oil, whisking constantly until dressing thickens slightly.
- Season generously with pepper.
- Prepare the vinaigrette up to 3 days before serving; store in refrigerator.
- Makes about 3/4 cup.
- Salad:.
- Remove husks from ears of corn.
- Scrub ears with a stiff brush to remove silks; rinse.
- Cut kernels from cobs, scrape cobs with knife to release juices.
- In a large bowl combine corn and juices, sweet pepper, and cheese.
- Add Sherry Vinaigrette, stir to coat.
- Stir in parsley and salt and pepper to taste.
- Serve immediately.
- Makes 12 servings.
- Enjoy!
Nutrition Facts : Calories 160.1, Fat 12.7, SaturatedFat 1.8, Sodium 106.7, Carbohydrate 11.9, Fiber 1.8, Sugar 2.3, Protein 2
CORN AND PEPPER SALAD
Make and share this Corn and Pepper Salad recipe from Food.com.
Provided by dicentra
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Husk corn and boil or grill until crisp tender. Cool and slice off kernels.
- Place corn in bowl with sweet peppers, onions and basil.
- Whisk balsamic vinegar and mustard in a small bowl, then slowly whisk in olive oil.
- Toss with the vegetables.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 346.9, Fat 28.3, SaturatedFat 3.9, Sodium 33.5, Carbohydrate 23.4, Fiber 3.8, Sugar 7.1, Protein 3.7
SWEETCORN AND RED PEPPER SALAD
From a book called The Goodness of Peppers. It suggests serving this colourful, crunchy salad in late summer when peppers, tomatoes and corn are all at their sweetest and most succulent.
Provided by CulinaryQueen
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove all the husks and fibres from the cobs and slice the kernels off the cobs.
- Put the kernels in a pan with some water and bring to the boil. Cook for about 8 minutes or until tender. Drain well and reserve.
- Remove the caps, pith and seeds from the peppers and finely chop the flesh.
- Combine the corn, peppers, celery, garlic, tomatoes, rocket and parsley in a large bowl and mix thoroughly.
- In a small bowl, whisk the olive oil, vinegar, salt and pepper together. Pour over salad.
- Sprinkle Parmesan shavings over salad and serve.
Nutrition Facts : Calories 206.5, Fat 11.9, SaturatedFat 1.9, Cholesterol 1.1, Sodium 59.1, Carbohydrate 24.6, Fiber 5.4, Sugar 8.8, Protein 5.2
GRILLED CORN SALAD WITH PEPPERS
Using corn roasted on a grill, or toasted in a skillet, a colorful salad with peppers, spices, and lime juice makes a delicious addition to picnics or potlucks. This is an excellent picnic recipe because it has no mayo or other ingredients that spoil quickly. It is also fantastic on a grilled steak sandwich or in a vegetarian taco!
Provided by ROOTIETOOT
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place corn on the preheated grill and cook, turning often, until roasted and charred all over, about 10 minutes.
- While corn is grilling, heat a small, dry skillet over high heat. Add cumin seeds and shake constantly until dark and aromatic, about 1 minute. Remove from the heat and crush in a mortar and pestle; set aside.
- Remove corn from the grill and let cool. Cut off kernels with a knife and discard cobs.
- Heat 1 teaspoon oil in a skillet over medium heat. Add 1/2 of the corn kernels and cook, stirring occasionally, until corn has toasty brown bits on it, 3 to 5 minutes. Transfer to a bowl.
- Add remaining oil and corn to the skillet with garlic, crushed cumin, salt, and pepper. Cook and stir for 3 to 5 minutes, then add to the first batch of corn.
- Add bell pepper, poblano pepper, green onions, cilantro, and lime juice. Mix everything together and let sit until flavors have blended, about 15 minutes.
Nutrition Facts : Calories 136.5 calories, Carbohydrate 25.5 g, Fat 3.8 g, Fiber 4.3 g, Protein 4.4 g, SaturatedFat 0.6 g, Sodium 23.5 mg, Sugar 5.3 g
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