QUICK CORN SALAD
This sensational salad is a delight to serve because you can make it ahead and it's an easy way to put garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate. -Rita Reifenstein, Evans City, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.
Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
QUADRUPLE ILLINOIS SWEET CORN SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- For the salad: Heat a grill to 400 degrees F.
- Place 3 ears of corn directly on the grill grates, along with the jalapeno. Grill, turning occasionally, until very tender and charred in spots, about 10 minutes.
- Meanwhile, cut the kernels off the remaining 3 ears raw corn and add to a medium bowl. Set a fine-mesh strainer over a small bowl. Place a raw corn cob upright in the strainer and scrape along the cob using the back of a knife or spoon to extract the milk and remaining corn remnants. Press the corn remnants with a rubber spatula to release even more corn milk, then discard any remnants left in the strainer. Repeat with the remaining raw corn.
- When the grilled corn and jalapeno are cool enough to handle, cut the kernels from the corn and add to the bowl. Rub the charred skin off the jalapeno, then remove the stem and seeds, cut into small dice and set aside.
- For the dressing: Add 2 tablespoons of the corn milk to a small bowl, along with the vinegar, salt, chipotle powder and shallot. Slowly whisk in the oil to combine, then add the dressing to the corn and toss gently to combine. Spread the dressed corn on a platter. Arrange the grilled jalapeno, bacon, diced tomatoes and fried corn kernels on top in rows. Serve immediately.
CREAMY RANCH CORN SALAD
An easy, comforting recipe that is perfect for summer meals!
Provided by s s
Categories Other Salads
Time 10m
Number Of Ingredients 6
Steps:
- 1. Gently combine all ingredients. Cover and refrigerate until ready to serve. ENJOY!!
CORN AND PASTA SALAD WITH HOMEMADE RANCH DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 servings (as a side dish)
Number Of Ingredients 12
Steps:
- Cook the pasta in boiling salted water according to package directions; drain and run under cold water to cool.
- Meanwhile, finely chop the garlic clove on a cutting board; sprinkle with salt. Using the blade of a chef's knife, press down onto garlic, smashing it to make a paste. Add the garlic paste to a large bowl with the sour cream, buttermilk, cider vinegar and scallion; season with salt and pepper. Whisk the dressing until smooth and reserve.
- Cut the kernels from the corn (breaking sheets of kernels into about 2-inch pieces, if desired). Add the corn, tomatoes, onion and arugula to bowl with dressing; gently toss to coat. Sprinkle with the bacon.
- Nutritional analysis per serving Calories 148; Total Fat 3g (Sat Fat 1.5g, Mono Fat 0.4g, Poly Fat 0.3g) ; Protein 6g; Carb 25g; Fiber 3g; Cholesterol 9.5mg; Sodium 159mg;
Nutrition Facts : Calories 148 calorie, Fat 2 grams, SaturatedFat 1.5 grams, Cholesterol 9.5 milligrams, Sodium 159 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 6 grams
RANCH CORN SALAD
Ranch Corn Salad with frozen corn, bell peppers, cilantro, and green onion covered in an easy semi-homemade ranch dressing. This super simple and delicious corn side dish recipe is the perfect thing to bring to summertime gatherings. Ready to eat in just 15 minutes.
Provided by Jessica - Together as Family
Time 15m
Number Of Ingredients 11
Steps:
- Prior to starting, put the frozen corn out on the counter (at room temperature) and let it thaw for 15-30 minutes.
- In a large mixing bowl, or a serving bowl if using, mix together the semi-thawed corn and chopped bell peppers.
- In a small bowl, whisk together the ranch dressing, garlic salt, Italian seasoning, black pepper, and onion powder. Pour it over the bell pepper + corn mixture, and stir to combine well.
- Add the chopped cilantro and sliced green onions. Mix together.
- The corn salad can be served immediately OR if you prefer a colder salad (and it allows time for the flavors to develop), cover the bowl with a lid or plastic wrap and refrigerate for up to 4 hours before serving.
- Serve as a side dish or serve with Fritos corn chips or tortilla chips as a dip. Either way is delicious!
Nutrition Facts : Calories 150 kcal, Carbohydrate 16 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 573 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 7 g, ServingSize 1 serving
FAMILY FAVORITE SALAD WITH HOMEMADE RANCH DRESSING AND CROUTONS
Steps:
- In a chilled salad bowl, add the greens and lightly coat the inside of the bowl with Ranch Dressing. Add the Croutons and toss lightly. Garnish with the tomatoes, avocado and bacon, serve immediately.
- In a medium bowl, combine the ingredients and blend well with fork or stick blender. Cover and refrigerate for at least 1 hour before serving.
- Preheat the oven to 325 degrees F.
- In a large bowl, combine all the ingredients, except the bread, until well combined. Adjust the seasoning, if needed. Add in the bread and mix well with your hands, tossing to coat all sides of cubes. Pour out onto a baking sheet and spread evenly. Bake in the oven for 20 to 30 minutes, turning after 10 minutes. Remove from the oven and let cool. Store in an airtight container.
MEXICAN-STYLE CORN SALAD
Throw together this simple, no-cook salad in 15 minutes flat for a colourful, speedy side dish
Provided by Chelsie Collins
Categories Side dish
Time 15m
Number Of Ingredients 7
Steps:
- Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.
Nutrition Facts : Calories 165 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein
ZESTY SOUTHWEST CORN SALAD
Easy and delicious, this salad is refreshing with your summer grilled dishes.
Provided by CookingQueen
Categories Corn Salad
Time 20m
Yield 10
Number Of Ingredients 12
Steps:
- Combine corn, tomatoes, bell pepper, and onion in a large bowl.
- Whisk olive oil, cilantro, vinegar, lime juice, chili powder, cumin, garlic powder, and cayenne together in a small bowl. Add dressing to corn mixture just before serving and toss well.
Nutrition Facts : Calories 139.5 calories, Carbohydrate 21.5 g, Fat 6.3 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 8.6 mg, Sugar 3.6 g
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