WARM CORN SALAD
This salad goes great with steak. No sugar is added, but it's so sweet!
Provided by jennynoe
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the butter in a saucepan over medium heat, and stir in the corn and onion. Cook 5 minutes, until heated through. Mix in parsley, and season with salt and pepper. Garnish with chives to serve.
Nutrition Facts : Calories 77.2 calories, Carbohydrate 15.1 g, Cholesterol 2.7 mg, Fat 1.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 19.1 mg, Sugar 2.9 g
WARM CORN AND TOMATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat a large nonstick skillet over medium high heat. Add oil, peppers, scallions and garlic. Cook 5 minutes, stirring frequently. Add corn to the pan and allow the liquids from frozen corn to cook out, about 3 minutes. Add tomatoes to the pan and the juice of 1 lime. Throw the lime halves right into the pan with the veggies, it will really punch up the flavor. Season with cumin, cayenne sauce, paprika, salt and pepper. Top with cilantro or parsley and transfer the warm salad to a serving dish.
WARM CORN AND SHIITAKE FRISEE SALAD
Steps:
- In a tall cup (using a hand blender) or blender cup, add mustard, shallots, soy and vinegar. Blend and drizzle in 1 cup of oil to emulsify. Season with pepper and a little salt. Check for seasoning. Set aside at room temperature. Using a hot non-stick pan, coat with remaining oil and saute garlic for 2 minutes. Add shiitakes and cook until soft, about 4 minutes. Add corn and saute for 3 minutes. Deglaze with vinaigrette and just heat. In a large bowl, place frisee and pour hot vinaigrette over. Mix well and serve immediately.
- PLATING Place in a large salad bowl and garnish with fresh cracked black pepper.
EARL'S WARM POTATO SALAD WITH ROAST CORN AND BACON
I can barely keep this potato salad in the bowl. Delicious hot or cold and easy to make. Perfect for summer bbqs!
Provided by Garden Girl
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425.
- Dice potatoes in salad size pieces. Put them in a single layer on a cookie sheet.
- Spread corn evenly over potatoes.
- Spread chopped onions over potatoes.
- Lightly smash garlic distribute cloves evenly through potatoes.
- Drizzle liberally with olive oil and salt and pepper.
- Toss to combine.
- Roast until potatoes are cooked and crisp.
- Cook and chop or crumble bacon, put aside.
- Combine mayonnaise, sour cream, horseradish, lemon juice, dill, Parmesan cheese and salt (keep in mind bacon will add salt and potatoes have been seasoned) and pepper to taste.
- After roasting with the potatoes remove garlic cloves. Mash them into a paste and add to dressing.
- Toss roast potatoes, corn, bacon and dressing together. Serve warm. Leftovers are delicious cold!
WARM CORN SALAD WITH BACON
Provided by Mark Bittman
Categories weekday, salads and dressings, side dish
Time 10m
Number Of Ingredients 6
Steps:
- Render chopped slab bacon in olive oil until nearly crisp
- Remove with a slotted spoon and pour off excess fat. (You define ''excess.'')
- Add corn (skip the saffron and onion) and brown.
- Return the bacon to the pan along with chopped scallions and parsley.
- Forget the cheese; chopped tomatoes optional.
CORN SALAD
A hint of lime and fresh herbs bring a flavor boost to this simple, make-ahead corn salad that's ideal for summer.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Remove corn kernels from cobs and place in a large bowl.
- With the side of a spoon, scrape corn milk from cobs into the bowl. Add remaining ingredients and stir to combine.
- Corn salad can be made a day ahead and stored in the fridge. Remove from fridge at least 30 minutes before serving.
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
WARM CORN SALAD WITH SAFFRON
Provided by Mark Bittman
Categories easy, quick, salads and dressings, side dish
Time 10m
Number Of Ingredients 5
Steps:
- Melt butter in a large skillet on medium-high heat.
- Add corn kernels along with chopped onion and a pinch of saffron.
- Sauté, stirring occasionally, until each kernel is deeply browned on at least one surface.
- Turn off heat.
- Garnish: Grated Parmesan.
WARM RED POTATO AND CORN SALAD
Make and share this Warm Red Potato and Corn Salad recipe from Food.com.
Provided by Annacia
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, combine potatoes, enough water to cover, and, if desired, the 1/4 teaspoon salt.
- Bring to boiling; reduce heat.
- Cover and simmer for 8 to 10 minutes or until potatoes are almost tender. Add corn; cook for 1 to 2 minutes more or until potatoes are tender.
- Drain well; set aside.
- Meanwhile, for dressing, in a large skillet cook bacon over medium heat until crisp. Remove bacon, reserving drippings in skillet.
- Drain bacon on paper towels.; set aside.
- Add onion to the drippings in skillet.
- Cook over medium heat until onion is tender. Carefully add vinegar, broth, the 1/2 teaspoon salt, and the crushed red pepper. Bring to boiling; reduce heat.
- Simmer, uncovered, for 5 minutes.
- Stir in parsley and gently stir in potatoes and bacon.
- Cook, stirring gently, for 1 to 2 minutes more or until heated through.
- MAKE AHEAD:
- Prepare as directed. Transfer to a microwave-safe 2-quart casserole; cover and chill for up to 24 hours. To serve, microwave, covered, on 100% power (high) for 6 to 8 minutes or until heated through, stirring once. Stir before serving.
Nutrition Facts : Calories 133.3, Fat 2.4, SaturatedFat 0.7, Cholesterol 2.7, Sodium 332.7, Carbohydrate 25.5, Fiber 2.9, Sugar 2.9, Protein 3.9
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