FRESH CORN SALAD
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
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.
FRESH CORN AND TOMATO SALAD
Steps:
- Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
- Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.
FRESH CORN SALAD
People who prefer food with some tang find this corn salad particularly appealing. It's a pretty dish besides-and very economical. If you're like me and enjoy growing your own ingredients, you won't have to pick up much at the store.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook corn in enough boiling water to cover for 5-7 minutes or until tender. Drain, cool and set aside. , In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, salt if desired, basil and cayenne pepper. Cut cooled corn off the cob (should measure 4 cups). , Add the corn, tomatoes, onion and peppers to the oil mixture. Mix well. Cover and chill for several hours or overnight.
Nutrition Facts : Calories 102 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 251mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
BEST EVER FRESH SWEETCORN SALAD
Okay, there are over 600 recipes for 'Fresh Sweetcorn Salad', but after a quick check there didn't seem to be any quite like this one, which I have made and can totally recommend. I found this one by doing a 'Google Search' and it is credited as being an adaptation of a recipe by Ina Garten and published by a foodie called Hannah. Really tasty, quick and easy.
Provided by Kiwi Kathy
Categories Corn
Time 15m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Fill a large pot with salted water and bring to a boil.
- Break each ear of corn in half so it will fit in the pot, and cook until tender and the starchiness is just gone. Drain and immediately immerse the ears of corn in a bowl of 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, roasted red peppers, vinegar, olive oil, salt, and pepper.
- Just before serving, toss in the fresh basil. If you add the basil too early and let the salad sit for a long period of time before serving, it will wilt and darken.
- Taste for seasonings and serve cold or at room temperature.
Nutrition Facts : Calories 164.4, Fat 8.3, SaturatedFat 1.1, Sodium 355.7, Carbohydrate 22.6, Fiber 2.8, Sugar 5.1, Protein 3.7
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