Basil Corn Salad Recipes

FRESH CORN SALAD WITH SCALLIONS AND BASIL

Fresh Corn Salad with Scallions and Basil image

Summery and make-ahead, this fresh corn salad is tailor made for a cookout.

Categories Salads

Time 25m

Yield 4 to 6

Number Of Ingredients 8

Ingredients

5 ears of corn, shucked
2 scallions, white and green parts, finely sliced
¼ cup vegetable oil
2½ tablespoons white wine vinegar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅓ cup finely sliced fresh basil leaves
Sugar, optional

Steps:

Bring a large pot of salted water to a boil (see note). Boil the corn until tender-crisp, 3 to 4 minutes. Do not overcook. Drain the corn and immerse it in very cold water to stop the cooking process. Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels of the cobs. (The dish towel both dries the corn and prevents it from bouncing all over the place.)
In a large bowl, combine the kernels with the oil, vinegar, scallions, salt, and pepper. Cover and refrigerate until ready to serve. Just before serving, toss in the fresh basil. Taste and adjust seasoning, if necessary. If the salad tastes too tart, add a bit more oil; if it tastes bland, add a bit more vinegar or salt and pepper. Try adding a ¼ teaspoon of sugar if the corn isn't as sweet as you'd like. Serve the salad cold or at room temperature.
Note: When boiling corn on the cob, be sure to add enough salt that the water tastes like the sea. Try adding a few tablespoons of sugar to the water as well -- it will enhance the corn's sweetness.

Nutrition Facts : Calories 267, Fat 14 g, Carbohydrate 38 g, Protein 5 g, SaturatedFat 1 g, Sugar 6 g, Fiber 5 g, Sodium 245 mg, Cholesterol 0 mg

BASIL-CORN SALAD

Basil-Corn Salad image

It only takes 40 minutes to make this vegetarian side dish made with fresh corn, chopped tomatoes and onions. To save even more time, use whole kernel sweet corn.

Provided by By Angie McGowan

Categories Side Dish

Time 40m

Yield 8

Number Of Ingredients 9

Ingredients

4 ears fresh sweet corn (white, yellow or combination)
1 tablespoon olive oil
2 cups chopped tomatoes
1/4 cup chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped onion
2 tablespoons olive oil
1 tablespoon white wine vinegar

Steps:

Heat oven to 400°F. Remove husks and silks from ears of corn. Drizzle corn with 1 tablespoon olive oil; place on ungreased cookie sheet. Bake 18 to 20 minutes or until crisp-tender.
Cool until safe enough to handle. Cut corn kernels from cobs into large bowl. Add remaining ingredients. Mix well.
Cover and refrigerate salad until ready to serve.

Nutrition Facts : Calories 86.8, Carbohydrate 9.1 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 0.8 g, ServingSize 1 Serving, Sodium 153.2 mg, Sugar 3.6 g

CORN AND BLACK BEAN SALAD WITH BASIL-LIME VINAIGRETTE

Corn and Black Bean Salad with Basil-Lime Vinaigrette image

Provided by Giada De Laurentiis

Categories side-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 ears fresh corn or 1 cup frozen corn, thawed
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can garbanzo beans, drained and rinsed
1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 mango, peeled, seeded, and cut into 1/2-inch pieces
2 limes, zested and juiced
2 tablespoons balsamic vinegar
1/2 cup chopped fresh basil leaves
1 teaspoon ground cumin
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

For the salad: Preheat a gas or charcoal grill. Peel back the corn husks. Remove the silks and replace the husks. Soak the corn in cold water for 30 minutes. Drain and place on the grill for 10 to 15 minutes. Cool completely and remove the husks. Using a sharp knife, remove the corn kernels. In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.
For the vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.
Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving.

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

Ingredients

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.

TOMATO, CORN, AND BASIL SALAD RECIPE

Tomato, Corn, and Basil Salad Recipe image

Fresh tomato, corn, and basil make the perfect, ultra-summer salad that's tasty with any grilled meat or on its own.

Provided by Molly Watson

Categories Salad

Time 15m

Yield 6

Number Of Ingredients 7

Ingredients

1 tablespoon extra-virgin olive oil (or vegetable oil)
1 teaspoon apple cider vinegar (or white wine vinegar)
1/4 teaspoon fine sea salt
1 shallot (or 1/4 small red onion)
3 ears corn
3 medium tomatoes
2 sprigs basil

Steps:

Gather the ingredients.
In a salad bowl mix together the oil, vinegar, and salt.
Peel and mince the shallot. Add it to the dressing and stir to combine.
Husk the corn and use a sharp knife to cut off the kernels . When cutting corn kernels from the cob, be careful not to cut too deep: If you have a sharp knife and meet any resistance at all, you're cutting too deep and may end up with tough, woody knobs at the end of the kernels.
To prepare the tomatoes, use a sharp knife to cut out the stem end and core underneath.
Cut the tomatoes in half along the equator, squeeze out and discard the seeds and extra juice, and chop.
Toss the corn and tomatoes with dressing.
Slice the basil into thin strips (called chiffonade ). Sprinkle the salad with the ribbons of basil and serve. The salad will keep for a few hours topped with the basil or two to three days without the basil (sprinkle the basil on top just before serving).

Nutrition Facts : Calories 75 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 192 mg, Sugar 4 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

CHARRED CORN SALAD WITH BASIL AND TOMATOES

Charred Corn Salad with Basil and Tomatoes image

Provided by Bon Appétit Test Kitchen

Categories Salad Tomato Side Picnic Vegetarian Quick & Easy High Fiber Low Sodium Backyard BBQ Dinner Basil Corn Summer Grill Grill/Barbecue Low Cholesterol Vegan Party Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

12 ears of corn, husked
6 tablespoons olive oil, divided
1 cup thinly sliced red onion
2 large tomatoes, chopped
1 cup (loosely packed) fresh basil leaves, large leaves torn
1/3 cup (or more) fresh lime juice
2 tablespoons chopped fresh thyme
Kosher salt, freshly ground pepper

Steps:

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.
Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 tablespoons oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.

TOMATO, BASIL, AND CORN SALAD WITH APPLE CIDER DRESSING

Tomato, Basil, and Corn Salad with Apple Cider Dressing image

Five ingredients and five minutes is all you need to make this easy and nutritious summer salad! If you have extra time, you can use 4 ears of fresh corn, cooked and shucked, instead of the frozen corn. You can vary the amount of basil, olive oil, and apple cider vinegar to your taste.

Provided by Josephine Franchino Twohy

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 6

Ingredients

2 cups frozen corn kernels, thawed
1 pint grape tomatoes, halved
10 fresh basil leaves, chopped
3 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
¼ teaspoon salt

Steps:

Mix corn, tomatoes, and basil leaves together in a bowl; add olive oil, vinegar, and salt and mix until evenly coated.

Nutrition Facts : Calories 120 calories, Carbohydrate 13.7 g, Fat 7.3 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 103.2 mg, Sugar 1.8 g

SUMMER CORN SALAD

Summer Corn Salad image

This beautiful salad truly captures the summer season. It's chock full of fresh veggies and basil, and feta cheese gives it a rich, tangy flavor the whole family will love. -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

5 teaspoons olive oil, divided
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1-1/2 cups fresh or frozen corn, thawed
1-1/2 cups cherry tomatoes, halved
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 cup crumbled feta cheese

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.

Nutrition Facts : Calories 136 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 231mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

CREAMY CHERRY TOMATO SALAD WITH FRESH BASIL, CORN AND ONION

Creamy Cherry Tomato Salad with Fresh Basil, Corn and Onion image

This cherry tomato-corn salad holds up well for summer picnics. Simply cut the raw corn from the cob -- no need to even cook it. Raisins are a surprise sweet addition.

Provided by USA WEEKEND Pam Anderson

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 11

Ingredients

2 pints cherry tomatoes, halved
salt, to taste
¼ cup mayonnaise
¼ cup sour cream
2 tablespoons rice wine vinegar
1 garlic clove, minced
3 cups fresh corn kernels
¼ cup torn basil leaves
1 small red onion, quartered and thinly sliced
½ cup raisins
salt and pepper to taste

Steps:

Salt tomatoes in a bowl and set aside. Whisk together mayonnaise, sour cream, vinegar and garlic; set aside. Add corn, basil, onion and raisins to tomatoes. Season with salt and pepper, and toss with dressing.

Nutrition Facts : Calories 169.7 calories, Carbohydrate 25.9 g, Cholesterol 5.8 mg, Fat 7.8 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 53 mg, Sugar 8.6 g

CORN WITH BASIL

Corn with Basil image

Discover a whole new easy way to love corn! Cooked with onion and celery in butter and mixed with basil--mmm.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 6

Number Of Ingredients 8

Ingredients

2 cups frozen corn
2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
1 medium stalk celery, thinly sliced (1/2 cup)
1 jar (2 oz) diced pimientos, drained
1 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1/4 teaspoon salt
1/8 teaspoon garlic powder or 1/4 teaspoon dried minced onion

Steps:

Rinse frozen corn with cold water to separate; drain. In 2-quart saucepan, melt butter over medium heat. Cook corn, onion and celery in butter 10 to 12 minutes, stirring frequently, until onion is tender.
Stir in remaining ingredients; reduce heat. Cover and simmer 3 to 5 minutes or until corn is tender.

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 3 g, TransFat 0 g

FRESH BASIL CORN SALAD

Fresh Basil Corn Salad image

I am something of a basil addict, and this salad is the reason. Even if you're tempted, don't use canned or frozen corn - it's just not the same! From Barefoot Contessa.

Provided by Kishka

Categories Corn

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

5 ears corn, shucked
1 small red onion, diced
3 tablespoons cider vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/2 cup fresh basil, chiffonade (chopped into strips)

Steps:

Fill a large bowl with ice water.
Set aside.
Boil the corn in a large pot of salted water for 3-5 minutes, just until it loses its' starchiness.
Drain corn and prevent further cooking by plunging into the bowl of ice water.
When corn has cooled, cut the kernels off the cob.
Toss the cut corn with the onions, vinegar, olive oil, salt and pepper.
Add the fresh basil just before serving.
Serve cold or at room temperature.

Nutrition Facts : Calories 242.4, Fat 12.4, SaturatedFat 1.7, Sodium 221.2, Carbohydrate 33, Fiber 4, Sugar 7.5, Protein 5.4

CORN, TOMATO AND BASIL SALAD

Corn, Tomato and Basil Salad image

Categories Salad Garlic Tomato Side Sauté Picnic Vegetarian Quick & Easy Basil Corn Summer Chill Vegan Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

6 large ears white corn, husked
5 tablespoons olive oil
1 tablespoon finely chopped garlic
1/2 cup (packed) thinly sliced fresh basil
5 plum tomatoes, seeded, chopped
3 tablespoons balsamic vinegar

Steps:

Using large knife, cut corn kernels from cob. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes. Remove from heat. Add half of basil.
Transfer corn mixture to large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil. Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.

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FRESH CORN AND BASIL SALAD - WHOLEFULLY

Corn and basil might sound like an odd combo, but they really work together. Corn has some of the same sweet flavor components that make tomatoes such a good partner to basil. If you do use fresh corn, make sure you use the bowl trick to help you get the kernels off easily. Just place a small ramekin or bowl upside down in the bottom of a large ...
From wholefully.com

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