Corn And Scallion Salad With Cilantro Mint Dressing Recipes

CORN AND SCALLION SALAD

Corn and Scallion Salad image

You can make this salad ahead of time. Just cover and refrigerate up to one day; bring to room temperature before serving.

Provided by Martha Stewart

Time 10m

Number Of Ingredients 6

Ingredients

3 packages (10 ounces each) frozen corn kernels, thawed
2 to 3 scallions, minced
3 tablespoons white-wine vinegar
2 tablespoons olive oil
1 tablespoon finely chopped fresh tarragon
Coarse salt and ground pepper

Steps:

In a large bowl, combine corn, scallions, vinegar, oil, and tarragon. Season with salt and pepper, and toss to combine.

Nutrition Facts : Calories 127 g, Fat 4 g, Fiber 2 g, Protein 3 g

GRILLED CORN, MINT, AND SCALLION SALAD

Grilled Corn, Mint, and Scallion Salad image

Mint leaves add color and flavor to this simple summer salad of corn and scallions.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 5

Ingredients

10 ears corn
4 bunches scallions, trimmed
Extra-virgin olive oil
Kosher salt and freshly ground pepper
2/3 cup mint leaves, torn if large

Steps:

Preheat grill to high. Rub corn and scallions with oil; season with salt and pepper. Grill corn, turning, until charred and lightly cooked, about 6 minutes. Let cool, then cut kernels off cobs (5 cups). Grill scallions until charred, about 2 minutes. Cut into 1-inch pieces. Toss corn, scallions, and mint together. Season with salt and pepper.

Nutrition Facts : Calories 87 g, Fat 1 g, Protein 3 g, Sodium 63 g

CILANTRO-AND-MINT SALAD

Cilantro-and-Mint Salad image

It's not just cilantro-and-mint salad, of course. There is parsley as well, and also arugula and baby lettuce: a jumble of herbs and soft greens lightly dressed with lime juice and oil. It's a terrific salad to serve as a foil to spicy food, or to sprinkle on a taco as kind of green-ish version of pico de gallo.

Provided by Sam Sifton

Categories salads and dressings, side dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

2 cups cilantro leaves
1 cup flat-leaf parsley leaves
1 cup mint leaves
1 cup arugula leaves
2 cups mâche or other soft lettuce leaves
Kosher salt and freshly ground black pepper
1/2 teaspoon red-pepper flakes
3 tablespoons lime juice, or to taste
2 tablespoons olive oil, or to taste

Steps:

Wash the herbs and greens. Fill a large bowl or clean sink with cold water, and add the leaves. Swish them around to loosen dirt, then gently lift out and dry in a salad spinner or on clean kitchen towels. (You can do this up to a day ahead, refrigerating the dry leaves in sealed plastic bags or containers with a paper towel to absorb excess water.)
When ready to serve, whisk together the salt, pepper, red-pepper flakes, lime juice and olive oil in a small bowl, then check the seasonings. Put the leaves in a large bowl, drizzle the dressing over them and toss gently to coat. Serve immediately.

Nutrition Facts : @context http, Calories 43, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 113 milligrams, Sugar 0 grams

MINT CORN SALAD

Mint Corn Salad image

This refreshing light tasting corn salad is perfect for summer and easy to make.

Provided by VanillaKiss413

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 7

Ingredients

1 tablespoon white sugar
½ cup distilled white vinegar
2 tablespoons vegetable oil
1 (16 ounce) package frozen corn, thawed
1 cucumber, peeled, seeded, and diced
¾ cup chopped fresh mint
¼ cup diced sun-dried tomatoes

Steps:

Stir together the sugar, vinegar, and oil in a large bowl until the sugar has dissolved. Stir in the corn, cucumber, mint, and sun-dried tomatoes. Cover, and refrigerate for 1 hour before serving.

Nutrition Facts : Calories 94.6 calories, Carbohydrate 15.2 g, Fat 3.9 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 37.6 mg, Sugar 4.5 g

CILANTRO TOMATO CORN SALAD

Cilantro Tomato Corn Salad image

Very quick and tasty sidedish that can be altered to taste, almost every ingredient except the corn is optional. Very pretty side dish also. I've made this for many different people and haven't had one complaint yet. It's especially good if you just don't have the time to cook but don't want junk food.

Provided by Ds R.

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

3 ears fresh corn in husks
¼ cup butter, melted
2 roma (plum) tomatoes, chopped
1 jalapeno pepper, seeded and finely chopped
½ small red onion, finely chopped
2 cloves garlic, minced
½ bunch fresh cilantro, chopped
salt and freshly ground black pepper to taste
1 pinch salt-free lemon-herb seasoning (such as Mrs. Dash)

Steps:

Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl.
Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 15.8 g, Cholesterol 30.5 mg, Fat 12.4 g, Fiber 2.7 g, Protein 3 g, SaturatedFat 7.4 g, Sodium 97.3 mg, Sugar 3.6 g

CORN AND SCALLION SALAD WITH CILANTRO-MINT DRESSING

Corn and Scallion Salad with Cilantro-Mint Dressing image

Provided by Bobby Flay

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup fresh mint leaves, chopped
1/4 cup fresh cilantro or parsley leaves
1/4 cup white wine vinegar
1 to 2 teaspoons honey
Kosher salt and freshly ground black pepper
6 large ears corn, husks and silks removed
1/4 cup light olive or canola oil
Canola oil, for brushing
2 cups baby mixed greens
6 scallions, green and pale green parts thinly sliced
1/2 cup crumbled feta or farmer's cheese

Steps:

Combine the mint, cilantro, vinegar, 1 teaspoon of the honey and some salt and pepper in a blender, and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Taste, and then add more honey, salt and pepper as desired. Set aside for later use.
Preheat the grill to medium-high.
Brush the corn with some canola oil, and then season with salt and pepper. Grill, covered, until charred on all sides and the corn is tender, 2 to 3 minutes per side. Cool slightly and remove the kernels from the cobs. Combine the corn, greens and green onions in a bowl, then season with salt and pepper. Add some of the dressing and toss to coat. Top with the cheese and another drizzle of dressing. Serve immediately.

CORN AND TOMATO SALAD WITH CILANTRO DRESSING

Corn and Tomato Salad with Cilantro Dressing image

Provided by Lovoni Walker

Categories Blender Garlic Tomato Vegetable Low Cal High Fiber Corn Summer Vegan Cilantro Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

Combine in large bowl: ;
3 cups fresh corn kernels (cut from about 6 small ears of corn)
5 medium tomatoes, halved, seeded, chopped
2/3 cup finely chopped red onion
In blender, purée until smooth:
1/4 cup olive oil
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons white wine vinegar
1 tablespoon fresh lime juice
2 teaspoons (packed) golden brown sugar
1 garlic clove
Salt and pepper

Steps:

Just before serving, pour dressing over corn mixture and toss.

CORN AND TOMATO SALAD WITH CILANTRO DRESSING

Corn and Tomato Salad With Cilantro Dressing image

Substitute chopped red or yellow bell peppers for the tomatoes in the salad; try fresh basil instead of cilantro in the dressing. Pare this side with another great side.. recipe#369273

Provided by CHILI SPICE

Categories Salad Dressings

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 cups corn kernels (fresh, cut from about 6 small ears of corn)
5 medium tomatoes, halved, seeded and chopped
2/3 cup red onion, finely chopped
1/4 cup olive oil
1/4 cup fresh cilantro, fresh and chopped
2 tablespoons mint, fresh and chopped
2 tablespoons white wine vinegar
1 tablespoon lime juice, freshly squeezed
2 teaspoons brown sugar, packed
1 garlic clove
salt and pepper (to taste)

Steps:

In a large bowl combine corn, tomatoes and red onion.
In a blender combine oil, cilantro, mint, vinegar, lime juice, brown sugar, garlic and salt and pepper. Puree until smooth.
Just before serving, pour dressing over corn mixture and toss.
Try serving with recipe#369273.

Nutrition Facts : Calories 258.5, Fat 10.5, SaturatedFat 1.5, Sodium 12.4, Carbohydrate 42, Fiber 5.7, Sugar 5, Protein 6.2

CORN, TOMATO AND SCALLION SALAD

Corn, Tomato and Scallion Salad image

Categories Salad Tomato Sauté Vegetarian Corn Summer Gourmet

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

4 ears fresh corn, shucked
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 1/2 tablespoons balsamic vinegar
1 lb cherry tomatoes, halved
1/2 cup coarsely chopped scallion greens

Steps:

Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté corn with salt and pepper to taste, stirring, until tender, about 4 minutes.
Add garlic and sauté, stirring, 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring, 1 minute.
Remove skillet from heat and stir in scallions.
Transfer vegetables to a large plate to cool and season with salt and pepper.

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