Simple Corn Salad Food

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.

SOUTHERN CORN SALAD RECIPE

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.

GRILLED CORN SALAD

Steps:

• Preheat grill or broiler to medium heat.
• Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool. Remove the kernels form the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, and arugula.
• In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys Barbeque Seasoning, to taste.
• Toss the salad with the dressing and serve at room temperature.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

FRESH CORN SALAD

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.

QUICK CORN SALAD

Steps:

• In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.

EASY CORN SALAD - GREAT SIDE FOR BBQS

Steps:

• Mix tomatoes with green chile peppers, Mexican-style corn, yellow and white corn, white corn with chipotle peppers, cucumber, red bell peppers, cilantro, red onion, and lime juice together in a large bowl.

MEXICAN-STYLE CORN SALAD

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.

CORN SALAD

Steps:

• To cook fresh corn, bring a large pot of water to a boil, lightly salting it. After completely shucking the corn, put it in the boiling water. Bring the water back to a boil, and then cook for five minutes. Remove the corn and cut it from the cob. (Note: Fresh corn can also be used raw. If using frozen corn, make sure it is completely thawed and drained. If using canned corn, drain it well.)
• Combine the corn, cucumber, red onion, tomatoes, basil, and feta in a bowl.
• In a small bowl whisk together the olive oil, vinegar, lime juice, kosher salt, and black pepper. Pour over the other ingredients. Toss to combine.
• Serve immediately. Recipe can be made before, adding the fresh basil just before serving. Store any leftovers in an airtight container in the refrigerator for up to four days.

SUPER CORN SALAD

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.

SIMPLE CORN SALAD

Steps:

• Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels.
• To bowl, add scallions, vinegar, and oil. Season generously with salt and pepper; toss to combine. Serve, or cover and refrigerate up to 1 day.

EASY CORN SALAD

Steps:

• In a small bowl, combine all ingredients; mix well. Cover and refrigerate until serving.

EASY CORN SALAD

Steps:

• Combine all ingredients.
• refrigerate til ready to serve.