Colorful Corn Salad Recipes

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COLORFUL CORN SALAD



Colorful Corn Salad image

This colorful, tasty corn salad is an excellent way to perk up a summer picnic. The seasonings add a bold, refreshing Southwestern flavor that brings people back for seconds. It's nice to have a different kind of salad to share. -Helen Koedel, Hamilton, Ohio

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 16-18 servings.

Number Of Ingredients 15

2 packages (10 ounces each) frozen corn, thawed
2 cups diced green pepper
2 cups diced sweet red pepper
2 cups diced celery
1 cup minced fresh parsley
1 cup chopped green onions
1/2 cup shredded Parmesan cheese
2 teaspoons ground cumin
1-1/2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
3 tablespoons olive oil
2 garlic cloves, minced
6 tablespoons lime juice

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.

Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 251mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

COLORFUL ROASTED CORN SALAD



Colorful Roasted Corn Salad image

I came up with this recipe when needing a colorful side dish to go with mild chicken enchiladas and which needed to be low spice, low acid, and without beans, tomatoes, peppers, or onions. Hope you enjoy.

Provided by scooter

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 11

1 carrot, cut into small cubes
1 tablespoon olive oil
1 (16 ounce) package frozen roasted corn (such as Trader Joe's)
1 small zucchini, quartered and thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon water
½ teaspoon salt
¼ teaspoon ground black pepper
1 stalk celery, diced

Steps:

  • Place carrot in a microwave-safe bowl with 1 cup water. Microwave on high until crisp-tender, about 1 minute. Drain.
  • Heat 1 tablespoon oil in a skillet over medium-high heat. Add corn and saute until heated through, 3 to 5 minutes. Add zucchini and cook until crisp-tender, 2 to 3 minutes more. Transfer to a large bowl and let cool.
  • Mix 2 tablespoons olive oil, honey, lemon juice, water, salt, and pepper together to make the dressing. Stir in carrot, corn, zucchini, and celery. Refrigerate or serve at room temperature.

Nutrition Facts : Calories 146 calories, Carbohydrate 20.5 g, Fat 7.4 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 210.7 mg, Sugar 6.4 g

COLORFUL CORNBREAD SALAD



Colorful Cornbread Salad image

When my garden comes in, I harvest the veggies for potluck dishes. I live in the South, and we think bacon and cornbread make everything better, even salad! -Rebecca Clark, Warrior, Alabama

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 14 servings.

Number Of Ingredients 11

1 package (8-1/2 ounces) cornbread/muffin mix
1 cup mayonnaise
1/2 cup sour cream
1 envelope ranch salad dressing mix
1 to 2 tablespoons adobo sauce from canned chipotle peppers
4 to 6 cups torn romaine
4 medium tomatoes, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1 pound bacon strips, cooked and crumbled
4 cups shredded cheddar cheese

Steps:

  • Preheat oven to 400°. Prepare cornbread batter according to package directions. Pour into a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool completely in pan on a wire rack., Coarsely crumble cornbread into a large bowl. In a small bowl, mix mayonnaise, sour cream, salad dressing mix and adobo sauce., In a 3-qt. trifle bowl or glass bowl, layer a third of the cornbread and half of each of the following: romaine, tomatoes, pepper, onion, bacon, cheese and mayonnaise mixture. Repeat layers. Top with remaining cornbread and, if desired, additional chopped tomato and bacon. Refrigerate, covered, 2-4 hours before serving.

Nutrition Facts : Calories 407 calories, Fat 31g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 821mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.

COLORFUL CORN SALAD



Colorful Corn Salad image

This is sooo good. I think I finished it off all by myself in 2 days, taking little tastes every time i passed the fridge.

Provided by Bliss

Categories     < 15 Mins

Time 15m

Yield 16-18 serving(s)

Number Of Ingredients 15

2 (10 ounce) packages frozen corn, thawed
2 cups diced green peppers
2 cups diced sweet red peppers
2 cups diced celery
1 cup minced fresh parsley
1 cup chopped green onion
1/2 cup shredded parmesan cheese
2 teaspoons ground cumin
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
3 tablespoons olive oil or 3 tablespoons vegetable oil (I used olive)
2 cloves garlic, minced (I used about 1 tbs.+)
6 tablespoons lime juice

Steps:

  • In large bowl, combine first 12 ingredients.
  • In microwave safe dish, combine oil and garlic.
  • Microwave, uncovered, on high for 1 min.
  • (I cut this about 15 sec. short in mine).
  • Cool.
  • Whisk in lime juice.
  • Pour over the corn mixture and toss to coat.
  • Cover, and refrigerate until serving.
  • Yield: 16-18 servings.

Nutrition Facts : Calories 84.1, Fat 3.9, SaturatedFat 1, Cholesterol 2.8, Sodium 285.6, Carbohydrate 11.4, Fiber 2.1, Sugar 1.8, Protein 3

FRIED SKILLET CORN SALAD



Fried Skillet Corn Salad image

In the South, any kind of vegetable side dish can be called a salad. We like to say that if you add mayonnaise and celery to something, you've got a salad. While this "salad" has neither mayo nor celery, it can be served cold or hot, so I think that counts, right? Sweet summer corn is sautéed with pork belly, red onion, bell pepper and tomatoes for a colorful and savory side.

Provided by Kardea Brown

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

Four 6-by-1/2-inch-thick slices pork belly (about 1/2 pound)
2 tablespoons unsalted butter
1 red onion, finely diced (1 3/4 cups)
1 small green bell pepper, finely diced (3/4 cup)
Kosher salt and freshly ground black pepper
4 cups fresh corn kernels (from 6 ears of corn)
One 14.5-ounce can diced tomatoes, drained

Steps:

  • Heat a large cast-iron skillet over medium heat. Add the pork belly and cook until crispy, about 3 minutes per side. Remove from the skillet to paper towels to drain, reserving the drippings in the skillet.
  • Increase the heat to medium-high. Add the butter and heat until melted. Add the onion and bell pepper. Season with salt and cook until the vegetables are softened and begin to brown, 4 to 5 minutes. Stir in the corn and season with salt and pepper, then chop the pork belly. Add the pork belly and tomatoes and cook until the corn is softened and the tomatoes begin to release their liquid, about 5 minutes more.

COLORFUL CORN SALAD



Colorful Corn Salad image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 11

2 avocados, diced
1 medium jicama, finely diced
1 small red onion, finely diced
1 red bell pepper, finely diced
4 cups cooked corn (cut from about 4 ears)
Two 15-ounce cans black beans, drained and rinsed (about 1 1/2 cups)
1/2 cup lime juice
1/3 cup chopped fresh cilantro
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper

Steps:

  • Combine the avocados, jicama, onion, bell pepper, corn, black beans, lime juice, cilantro, olive oil, cumin, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl and adjust seasonings to taste. Chill at least 30 minutes and up to overnight before serving.

COLORFUL CORN SALAD



Colorful Corn Salad image

Cool, colorful and light. Great way to use leftover corn on the cob. It makes a wonderful side for any grilled meats....even burgers.

Provided by Parsley

Categories     Black Beans

Time 20m

Yield 8 serving(s)

Number Of Ingredients 14

3 cups fresh corn, cooked and cut off the cob, can use frozen thawed
1 (15 ounce) can black beans, rinsed and drained
1 large tomatoes, seeded and diced
1 small cucumber, seeded and diced
1 small orange bell pepper, seeded and diced
1/2 cup chopped purple onion
3/4-1 cup crumbled feta cheese
1/2 cup chopped fresh cilantro
1 tablespoon olive oil
1/2 cup fresh lime juice
1 teaspoon sugar
1/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large bowl, toss together the corn, black beans, tomato, cucumber, orange pepper, onion, feta, and cilantro.
  • In a small bowl, mix togther the olive oil, lime juice, sugar, cumin, salt and pepper.
  • Pour the dressing over the veggie mixture and toss to coat well.
  • Chill for about 2 hours before serving.
  • Toss again and serve.

Nutrition Facts : Calories 194.9, Fat 5.8, SaturatedFat 2.5, Cholesterol 12.5, Sodium 314.8, Carbohydrate 30, Fiber 7.1, Sugar 5.3, Protein 9.3

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