Cold Corn Salad Recipe Pioneer Woman Recipe For Zucchini

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COLD CORN SALAD



Cold Corn Salad image

Cold salad is made with corn and peppers. You will be proud to take with you for any holiday occasion!

Provided by LORI HAUSSY

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 8

1 (10 ounce) package frozen whole-kernel corn, thawed
¼ cup diced yellow bell pepper
¼ cup diced red bell pepper
¼ cup diced green bell pepper
½ red onion, chopped
¼ cup chopped cucumber
1 small tomato, chopped
½ cup mayonnaise, or to taste

Steps:

  • In a large bowl, mix together the corn, yellow pepper, red pepper, green pepper, red onion, cucumber, tomato and mayonnaise. Adjust the amount of mayonnaise to your liking. Chill until serving.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 13.2 g, Cholesterol 7 mg, Fat 15 g, Fiber 1.8 g, Protein 2 g, SaturatedFat 2.3 g, Sodium 107.4 mg, Sugar 3.2 g

RAW CORN AND ZUCCHINI SALAD



Raw Corn and Zucchini Salad image

This salad pairs well with steamed fish, sauteed shrimp or scallops.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

3 ears corn, husks and silks removed
2 medium zucchini, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped fresh cilantro
Coarse salt and ground pepper

Steps:

  • Cut off tips of ears of corn; stand corn in a wide, shallow bowl. With a sharp knife, slice downward to release kernels (you should have about 2 cups); discard cobs. Transfer kernels to a medium bowl. Add zucchini, lime juice, olive oil, and cilantro. Season with salt and pepper and toss well to combine.

Nutrition Facts : Calories 139 g, Fat 8 g, Fiber 2 g, Protein 3 g

ZUCCHINI CORN SALAD



Zucchini Corn Salad image

Creamy zucchini corn salad with cilantro, feta cheese, and creamy zesty dressing. It's like the Mexican street corn salad but with more veggies and healthier dressing!

Provided by Katya

Categories     Salad

Time 30m

Yield 6

Number Of Ingredients 14

4 ears sweet fresh corn, cooked + kernels cut from cob
1 large red bell pepper, finely chopped
2 cups finely chopped zucchini, about 1 medium
1/2 cup finely chopped red onion
1/2 bunch fresh cilantro, chopped
1/2 cup crumbled feta cheese
2 Tbsp. sour cream
2 Tbsp. mayonnaise
2 Tbsp. olive oil
1/2 lime juiced (about 1 Tbsp.)
1/2 tsp. ground cumin
1/2 tsp. chili powder
Kosher salt and fresh black pepper
Optional: 2 tsp. honey

Steps:

  • In a large salad bowl, combine the corn, bell pepper, zucchini, red onion, cilantro, and feta cheese.
  • In a separate small bowl, whisk together the sour cream, mayonnaise, olive oil, lime juice, cumin, chili powder, salt, and pepper. I also love to add few teaspoons of honey to bring out the sweetness of corn but it is totally optional.
  • Pour the dressing over the salad and throughly toss to combine. Cover and refrigerate for 15-30 minutes. Before serving, stir the salad and taste. Does it need more salt? More lime juice? Or maybe even more feta or cilantro.

Nutrition Facts : Calories 163 calories, Sugar 7.2 g, Sodium 172.5 mg, Fat 10.3 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 16.3 g, Fiber 1.9 g, Protein 4.5 g, Cholesterol 12.5 mg

FRESH CORN, ZUCCHINI AND TOMATO SALAD



Fresh Corn, Zucchini and Tomato Salad image

This is the best, fresh corn summer salad recipe!

Provided by RecipeGirl.com

Categories     Salad

Number Of Ingredients 9

6 medium to large corn on the cob, (shucked)
3 small to medium zucchini, (rinsed and trimmed)
1 pint pear or cherry tomatoes, (halved)
4 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon honey
1 tablespoon freshly squeezed lime juice
1/4 cup slivered fresh basil
salt and freshly ground pepper, (to taste)

Steps:

  • Cut the corn off the cob by placing it upright in a deep bowl, and cut down the sides of the cob with a sharp knife.
  • Dice the zucchini into 1/2-inch pieces (leave the skin on) and add it to the bowl. Add the tomatoes, and stir to combine.
  • In a separate small bowl, whisk together the vinegar, olive oil, honey and lime juice. Pour the vinaigrette over the salad and toss to combine. Garnish with fresh basil.
  • Cover the salad with plastic wrap and refrigerate for at least one hour and up to 4 hours until ready to serve. Toss again before serving to re-distribute the dressing. Add salt and freshly ground black pepper just before serving.

Nutrition Facts : ServingSize 1 serving, Calories 137 kcal, Carbohydrate 23 g, Protein 4 g, Fat 4 g, Sodium 24 mg, Fiber 2 g, Sugar 10 g

ZUCCHINI, CORN AND TOMATO SALAD



Zucchini, Corn and Tomato Salad image

Put a new spin on the traditional salad and trade lettuce for freshly picked zucchini and corn. This zucchini and corn salad will make a refreshing and healthy addition to any summer supper.

Provided by Kristen Winston

Categories     Fourth of July

Time 1h35m

Number Of Ingredients 9

1-1/2 pounds medium zucchini
1-1/4 teaspoon salt
1 cup fresh corn kernels (cut from 2 ears)
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
8 ounces grape or cherry tomatoes, halved lengthwise
1/4 cup fresh basil, thinly sliced

Steps:

  • Working with one zucchini at a time, cut lengthwise into very thin (julienne) strips with slicer, turning zucchini and avoiding core. Discard core.. Toss zucchini strips with 1 teaspoon salt and let drain in a colander set over a bowl, covered and chilled, for 1 hour.. Gently squeeze handfuls of zucchini to remove excess water and pat dry with paper towels.. Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain, then rinse under cold water and pat dry.. Whisk together lemon juice, sugar, pepper, and remaining ¼ teaspoon salt in a large bowl, then add oil in a slow stream, whisking. Add zucchini, corn, tomatoes and basil; toss well.

Nutrition Facts :

SECRET RECIPE COLD CORN SALAD



Secret Recipe Cold Corn Salad image

I definitely recommend doubling this recipe as it is so good that you won't have a kernel left. If you are serving this to kids you don't have to put in the red onion and if you have trouble finding sour pickles a deli will always sell you some sour pickle juice if you just ask. Due to the pickle juice, this will develop a sour taste if left overnight so use within a couple of hours of preparing. Enjoy!

Provided by scancan

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

16 ounces corn (if using frozen then steam briefly)
1/2 cup hellman's light mayonnaise or 1/2 cup olive oil mayonnaise
1/4 cup sour pickle juice
1/2 of large red bell pepper, finely diced
1/2 red onion, finely diced
1 cucumber, peeled, seeded, and finely diced
1 tablespoon fresh dill or 1/2 teaspoon dried dill
garlic powder, to taste
salt and pepper, to taste

Steps:

  • Steam corn if using.
  • Drain well.
  • Dice vegetables and add to the corn.
  • Add remaining ingredients and mix well.
  • Chill for 30 minutes before serving.

ROASTED CORN ZUCCHINI SALAD



Roasted Corn Zucchini Salad image

Roasted Corn Zucchini Salad is an easy but so flavorful vegetable side dish made with fresh corn, zucchini, and onions. A delicious summer salad that will dress up every meal. Read the tips and tricks above before making this recipe!

Provided by Julia Foerster

Categories     Salad

Time 25m

Number Of Ingredients 11

2 - 3 ears of corn (shucked (or 1 1/2 cups frozen corn))
2 tbsp olive oil
1 tbsp butter
1 garlic clove (minced)
1/2 cup finely diced sweet onion
4 cups small-diced zucchini ((2 medium zucchini))
1/4 tsp dried oregano
1/4 tsp dried thyme
1 lime (juice)
1/4 cup fresh basil leaves (roughly chopped)
Salt and freshly ground black pepper to taste

Steps:

  • Heat a large grill pan or use a grill. Brush the corn with 1 tbsp olive oil and season with salt and pepper. Grill over moderately high heat, turning, until crisp-tender, about 12 minutes. Let cool.
  • Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
  • Add onion and cook until translucent, about 3-4 minutes.
  • Add zucchini, dried oregano, and thyme. Cook, stirring occasionally until zucchini is tender and cooked through, about 3-4 minutes.
  • Take the pan off the heat and stir in the juice of one lime. Let sit for a minute.
  • Working in a large bowl with an inverted ramekin, use a sharp knife to cut the kernels off the cobs in sections. Remove ramekin and transfer everything from the pan into the bowl. Toss to combine, add basil, and season with salt and pepper to taste.
  • Serve warm or at room temperature garnished with a few basil leaves.

Nutrition Facts : Calories 146 kcal, Carbohydrate 19 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 36 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

PICNIC CORN-ZUCCHINI SALAD



Picnic Corn-Zucchini Salad image

Cook more than you think you'll need for one evening and serve this salad the next day at a picnic! Adapted from Delicious Living magazine.

Provided by Sharon123

Categories     Corn

Time 15m

Yield 6-8

Number Of Ingredients 9

6 ears cooked corn, kernels removed from cob (about 4 cups kernels)
2 small zucchini, very thinly sliced
2 bunches scallions, thinly sliced (white parts only)
1/2 red bell pepper, thinly sliced
1/4 cup finely chopped flat leaf parsley
1/4 cup fresh lime juice
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
salt and pepper, to taste

Steps:

  • To make dressing, mix lime juice and mustard together. Slowly beat in olive oil. Season with salt and pepper.
  • Pour into a lidded container.
  • In a medium bowl, toss together corn, zucchini, scallions, and bell pepper. Sprinkle with parsley.
  • Cover and chill several hours or overnight.
  • When ready to serve, add the dressing and toss well to coat. Enjoy!

Nutrition Facts : Calories 265.5, Fat 13.8, SaturatedFat 1.9, Sodium 45, Carbohydrate 37, Fiber 5.7, Sugar 6.5, Protein 5.7

CORN, TOMATO AND ZUCCHINI SALAD



Corn, Tomato and Zucchini Salad image

Provided by Food Network

Time 12h5m

Yield 8 servings

Number Of Ingredients 9

6 ears of corn, cooked
8 small vine ripened tomatoes, seeded and cut into 1 inch chunks
1 small red onion, cut into 1/4-inch cubes
1/2 cup olive oil
1 tablespoon mustard
2 1/2 tablespoons white wine vinegar
4 medium zucchini, seeded, cut into 3/4 inch thick half moons and parboiled for 1 minute
Washed lettuce leaves
1/2 cup pitted Kalamata olives, cut into slivers

Steps:

  • Slice the kernels off the corn cobs and transfer to a large mixing bowl. Combine with the tomatoes and red onion. Make a dressing of the olive oil mustard and vinegar and season to taste with salt and pepper. Add the dressing to the vegetables and toss; marinate overnight. Right before serving, combine the zucchini with the rest of the ingredients; transfer them to a platter lined with lettuce and garnish with pitted olives.

CORN SALAD



Corn Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

6 ears corn
Olive oil, for brushing
Kosher salt and freshly ground black pepper
3 Roma tomatoes, diced
3 green onions, sliced
1 red bell pepper, diced
1 jalapeno, sliced thinly
3 tablespoons olive oil
Juice of 3 limes
Kosher salt and freshly ground black pepper
3/4 cup fresh cilantro leaves, roughly chopped

Steps:

  • For the corn: Prepare a grill for medium-high heat.
  • Brush the corn with olive oil and sprinkle with salt and pepper. Grill until cooked and browned, about 10 minutes. Set aside to cool.
  • For the salad: Add the tomatoes, onions, pepper and jalapeno to a bowl. Pour over the olive oil and lime juice, sprinkle with a pinch salt and pepper and toss.
  • Cut the corn off the cobs, leaving some in shards, then toss gently with the salad, keeping the shards intact. Sprinkle over the cilantro leaves and gently mix in.

ZUCCHINI, TOMATO, AND CORN SALAD



Zucchini, Tomato, and Corn Salad image

Categories     Salad     Tomato     Vegetable     Side     Fourth of July     Picnic     Vegetarian     Lemon     Basil     Corn     Zucchini     Summer     Healthy     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1 1/2 pounds medium zucchini
1 1/4 teaspoons salt
1 cup fresh corn kernels (cut from 2 ears)
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
8 ounces grape or cherry tomatoes, halved lengthwise (2 cups)
1/4 cup thinly sliced fresh basil
Special equipment: an adjustable-blade slicer with julienne cutter or a julienne peeler

Steps:

  • Working with 1 zucchini at a time, cut lengthwise into very thin (julienne) strips with slicer, turning zucchini and avoiding core. Discard core.
  • Toss zucchini strips with 1 teaspoon salt and let drain in a colander set over a bowl, covered and chilled, 1 hour.
  • Gently squeeze handfuls of zucchini to remove excess water and pat dry with paper towels.
  • Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain, then rinse under cold water and pat dry.
  • Whisk together lemon juice, sugar, pepper, and remaining 1/4 teaspoon salt in a large bowl, then add oil in a slow stream, whisking. Add zucchini, corn, tomatoes, and basil and toss well.

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