Tasty Corn Salad Food

TASTY CORN SALAD

Steps:

• 1. This recipe can be made with grilled, boiled or frozen corn that's been thawed. If boiling corn, bring a large pot of water to a boil and add corn until slightly cooked, approximately 3 minutes; drain and pat dry. If grilling, preheat the grill, oil the ears, and grill for 5-10 minutes; allow to cool. If using frozen, thaw and pat dry. Using caution, cut corn from cob for using fresh corn method. Set aside.
• 2. In a salad bowl, combine the corn kernels, tomatoes, bell pepper, celery, onion, and jalapeno, tossing to mix well. In a medium sized bowl, whisk together the mayonnaise and yogurt until smooth. Whisk in the chicken broth and vinegar. Pour over corn mixture and toss well. Season with salt and pepper to taste. Cover and refrigerate at least one hour.
• 3. Enjoy!

QUICK CORN SALAD

Steps:

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

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.

DELICIOUS CORN SALAD

Steps:

• Mix first 5 ingredients together in bowl.
• Chill.
• Just before serving, stir in crushed Fritos.
• I use a mixture of red and green pepper to give it good color.

FRESH CORN SALAD RECIPE BY TASTY

Steps:

• Add the onion, 2 tablespoons olive oil, the lemon juice, 1 teaspoon salt, and the sugar to a small bowl. Toss to combine, then let sit at room temperature for 30 minutes, until the onion softens.
• Meanwhile, bring a large pot of salted water to a boil. Add the corn, cover, and cook for 5 minutes, until tender. Remove the corn from the pot and let cool to the touch.
• Place corn on a cutting board with a damp paper towel and cut off the kernels. (The paper towel helps keep the corn from flying everywhere).
• Add the corn kernels to a large bowl with the tomato, avocado, and the pickled onions, along with the pickling liquid. Season with salt and pepper and toss to combine.
• Transfer to a serving bowl, then drizzle with olive oil and season with more salt and pepper.
• Enjoy!

CHICKEN AND CORN SALAD RECIPE BY TASTY

Steps:

• Blend the roasted red peppers with lemon juice, olive oil, salt, pepper, and paprika.
• Infuse the chicken breast with a preferred oil, salt, pepper and chili powder.
• Bake the chicken breast for 20 minutes at 400 F.
• Slice three heads of romaine and add it to a salad bowl, along with corn, drained black beans, diced chicken, red onion, and a jalapeno, toss the salad.
• Pour the dressing over the tossed salad.
• Enjoy!

COLORFUL CORN SALAD

Steps:

• In a large bowl, combine the first 12 ingredients. In a microwave-safe dish, combine oil and garlic. Microwave, uncovered, on high for 30 seconds. Cool. Whisk in lime juice. Pour over corn mixture and toss to coat. Cover and refrigerate until serving.

SUMMER CORN SALAD

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.