Secret Recipe Cold Corn Salad Food

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SOUTHERN CORN SALAD RECIPE



Southern Corn Salad Recipe image

Easy Southern Corn Salad only takes minutes to prepare and, because it's made without mayonnaise, it's fresh, light, and healthy.

Provided by Sharon Rigsby

Categories     Salad     Side Dish

Time 32m

Number Of Ingredients 7

5 ears fresh corn
1 small red onion (minced)
3 tablespoon cider vinegar
3 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon fresh basil (chopped)

Steps:

  • Use a sharp knife and slice the bottom off of the unshucked ears of corn. Place them in the microwave, two at a time.
  • Cook on high for three minutes. Let the corn cool slightly and, using a potholder or dish towel, squeeze at the top. The husk and silk will slip off. Set aside and repeat with the other ears of corn.
  • When the corn is cool, cut the kernels off the cob with a sharp knife. Cut downward, as close to the base of the kernels as possible, but don't cut into the cob. Turn the ear of corn and repeat all the way around until all of the kernels have been removed.
  • Combine the cider vinegar, olive oil, and salt and pepper in a medium-size bowl. Mix well. Add the onion and corn kernels and toss to combine.
  • Just before serving, add the basil and stir to combine. Serve immediately.

Nutrition Facts : Calories 155 kcal, Carbohydrate 25 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Sodium 90 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 5 g, ServingSize 1 serving

SECRET RECIPE COLD CORN SALAD



Secret Recipe Cold Corn Salad image

I definitely recommend doubling this recipe as it is so good that you won't have a kernel left. If you are serving this to kids you don't have to put in the red onion and if you have trouble finding sour pickles a deli will always sell you some sour pickle juice if you just ask. Due to the pickle juice, this will develop a sour taste if left overnight so use within a couple of hours of preparing. Enjoy!

Provided by scancan

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

16 ounces corn (if using frozen then steam briefly)
1/2 cup hellman's light mayonnaise or 1/2 cup olive oil mayonnaise
1/4 cup sour pickle juice
1/2 of large red bell pepper, finely diced
1/2 red onion, finely diced
1 cucumber, peeled, seeded, and finely diced
1 tablespoon fresh dill or 1/2 teaspoon dried dill
garlic powder, to taste
salt and pepper, to taste

Steps:

  • Steam corn if using.
  • Drain well.
  • Dice vegetables and add to the corn.
  • Add remaining ingredients and mix well.
  • Chill for 30 minutes before serving.

COLD CORN SALAD



Cold Corn Salad image

Cold salad is made with corn and peppers. You will be proud to take with you for any holiday occasion!

Provided by LORI HAUSSY

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 8

1 (10 ounce) package frozen whole-kernel corn, thawed
¼ cup diced yellow bell pepper
¼ cup diced red bell pepper
¼ cup diced green bell pepper
½ red onion, chopped
¼ cup chopped cucumber
1 small tomato, chopped
½ cup mayonnaise, or to taste

Steps:

  • In a large bowl, mix together the corn, yellow pepper, red pepper, green pepper, red onion, cucumber, tomato and mayonnaise. Adjust the amount of mayonnaise to your liking. Chill until serving.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 13.2 g, Cholesterol 7 mg, Fat 15 g, Fiber 1.8 g, Protein 2 g, SaturatedFat 2.3 g, Sodium 107.4 mg, Sugar 3.2 g

MEXICAN CORN SALAD



Mexican Corn Salad image

A refreshing side dish with just a bit of kick. You can adjust the jalapeno and chili powder to taste if you like it spicier! Makes a great base for corn salsa too. Just kick up the spices and add tomatoes and black beans.

Provided by Brookelynne26

Categories     Corn

Time 10m

Yield 6 1/2 cup servings, 6 serving(s)

Number Of Ingredients 11

1 (16 ounce) package frozen corn, thawed
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped red onion
1/4 cup fresh lime juice
2 tablespoons minced and seeded jalapenos (about 1 large)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
2 garlic cloves, minced

Steps:

  • Combine all ingredients in a bowl and toss well.
  • Cover and chill approximately 8 hours.
  • Stir well before serving.

Nutrition Facts : Calories 97.6, Fat 2.9, SaturatedFat 0.4, Sodium 199.7, Carbohydrate 18.5, Fiber 2.3, Sugar 0.8, Protein 2.6

COLD CORN SALAD



Cold Corn Salad image

I found this on the net while looking for some corn recipes that were served cold. This is so simple and so good! It's a great side for picnics, take-alongs, pot lucks and just about anything you'd want to take as food.

Provided by FLUFFSTER

Categories     Corn

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen whole kernel corn, thawed
1/4 cup yellow pepper, diced
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
1/2 red onion, chopped
1/4 cup cucumber, chopped
1 small tomatoes, chopped
1/2 cup mayonnaise, less (or more)

Steps:

  • In a large bowl, mix together the corn, yellow, red and green bell peppers, red onion, cucumber, tomato and mayonnaise.
  • Adjust the amount of mayonnaise to your liking.
  • Chill until serving.

Nutrition Facts : Calories 129.8, Fat 7, SaturatedFat 1, Cholesterol 5.1, Sodium 142.2, Carbohydrate 17.3, Fiber 1.8, Sugar 2.5, Protein 2

SUPER CORN SALAD



Super Corn Salad image

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

2 (12 ounce) cans of drained kernel corn
1/2 cup thinly sliced celery
1/4 cup diced green pepper
1/4 cup diced red pepper
1/4 cup diced yellow sweet pepper (optional)
2 tablespoons chopped green onions
1 tablespoon chopped parsley
marinade
1/4 cup sugar
1/3 cup vinegar
1/4 cup vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dry mustard
1/2 teaspoon tarragon
1/4 teaspoon basil
2 teaspoons parsley

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.

CORN SALAD



Corn Salad image

Provided by Stacey

Time 25m

Number Of Ingredients 9

4 tablespoons mayonnaise
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
2 (11-ounce) cans white shoepeg corn, drained
4 green onions (chopped)
1 (4-ounce) can chopped green chilies, drained
2 Roma tomatoes (seeded and chopped)

Steps:

  • In a small bowl, make the dressing by whisking the mayo, vinegar, salt, pepper, and garlic powder together. Set aside.
  • In a large bowl, combine the corn, onions, chilies, and tomatoes. Add the dressing and stir to combine. Refrigerate for an hour or 2 to allow the flavors to develop. Served chilled.

COLD CORN SALAD



Cold Corn Salad image

Make and share this Cold Corn Salad recipe from Food.com.

Provided by mary k smith

Categories     Corn

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 can white shoepeg corn, drained
1 tomatoes, diced
2 -3 green onions, chopped
1 -2 tablespoon mayonnaise
salt and pepper

Steps:

  • combine corn, tomatoes, green onions and mayonaise.
  • salt and pepper to taste.
  • chill and eat.

Nutrition Facts : Calories 22.3, Fat 1.3, SaturatedFat 0.2, Cholesterol 1, Sodium 28.9, Carbohydrate 2.6, Fiber 0.6, Sugar 1.2, Protein 0.4

CORN AND BLACK BEAN SALAD



Corn and Black Bean Salad image

If you like 'southwest cuisine' you will love this.

Provided by Jodi T.

Categories     Salad     Beans     Black Bean Salad Recipes

Time 13h30m

Yield 4

Number Of Ingredients 10

¼ cup balsamic vinegar
2 tablespoons vegetable oil
½ teaspoon salt
½ teaspoon white sugar
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon chili powder
3 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can sweet corn, drained

Steps:

  • In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
  • In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 28.6 g, Fat 8.4 g, Fiber 7.1 g, Protein 7.5 g, SaturatedFat 1 g, Sodium 805 mg, Sugar 4.6 g

MEXICAN STREET CORN SALAD (ESQUITES) RECIPE



Mexican Street Corn Salad (Esquites) Recipe image

This esquites recipe offers all the delights of Mexican street corn (elotes) in salad form, and you don't even have to fire up the grill to make it.

Provided by J. Kenji López-Alt

Categories     Side Dish     Appetizers and Hors d'Oeuvres     Quick and Easy     Sides

Time 20m

Yield 4

Number Of Ingredients 11

2 tablespoons (30ml) vegetable oil
4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
Kosher salt
2 ounces (60g) feta or Cotija cheese, finely crumbled
1/2 cup finely sliced scallions, green parts only
1/2 cup (1/2 ounce) fresh cilantro leaves, finely chopped
1 jalapeño pepper, seeded and stemmed, finely chopped
1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)
2 tablespoons (30ml) mayonnaise
1 tablespoon (15ml) fresh juice from 1 lime
Chili powder or hot chili flakes, to taste

Steps:

  • Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.
  • Add cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder and toss to combine. Taste and adjust seasoning with salt and more chile powder to taste. Serve immediately.

Nutrition Facts : Calories 276 kcal, Carbohydrate 26 g, Cholesterol 17 mg, Fiber 3 g, Protein 7 g, SaturatedFat 4 g, Sodium 361 mg, Sugar 6 g, Fat 18 g, ServingSize Serves 4, UnsaturatedFat 0 g

SUMMER CORN SALAD



Summer Corn Salad image

Provided by Food Network

Categories     side-dish

Time 5m

Yield 8 servings

Number Of Ingredients 8

4 ears corn
1 red onion, cut into small dice
1 green bell pepper, cut into small dice
1 red bell pepper, cut into small dice
Handful fresh cilantro, finely chopped
2 to 3 tablespoons extra-virgin olive oil
Juice of 1 lime
Kosher salt and freshly ground black pepper

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.

FRESH CORN SALAD



Fresh Corn Salad image

Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.

Provided by Ina Garten

Categories     side-dish

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 7

5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

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.

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