FRESH CORN SALAD WITH SCALLIONS AND BASIL
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
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
GRILLED CORN AND AVOCADO SALAD WITH FETA DRESSING
This lively salad of corn, scallions, jalapeño and avocado tossed with a tangy buttermilk-feta dressing is like summer on a plate. The sweetness of peak-summer corn and the richness of creamy avocado balance out the tartness of the dressing. To choose the perfect corn, make sure that the corn husk is bright green and slightly dewy to the touch, and that the silks peeking out at the top are yellow, not browned. Finally, the corn should be heavy for its size: the heavier the corn, the plumper the kernels.
Provided by Sue Li
Categories dinner, easy, weeknight, salads and dressings, vegetables, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat a grill or grill pan over medium-high. Brush corn, scallions and jalapeño with the oil and season with salt and pepper. Arrange on the grill and cook, turning occasionally, until corn kernels are browned in spots, 6 to 8 minutes, and the scallions and jalapeño are charred all over and tender, 9 to 10 minutes. Transfer vegetables to a cutting board and let cool slightly.
- In a medium bowl, using a whisk, mash the feta into a coarse paste. Whisk in buttermilk, lemon zest and juice and garlic, then stir in chives and parsley. Finely chop the charred jalapeño and stir it into the feta dressing; season with salt and pepper.
- In a large bowl, toss lettuce with half the feta dressing and arrange on a platter. Cut corn kernels off the cob and slice scallions into bite-size pieces. Arrange avocado slices, corn and scallions on top of the lettuce. Serve with remaining dressing.
CORN AND SCALLION SALAD WITH CILANTRO-MINT DRESSING
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 SCALLION SALAD
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
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 6
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
CORN, TOMATO, AND SCALLION SALAD
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 saute corn and season, to taste, stirring, until tender, about 4 minutes.
- Add garlic and saute, 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.
CORN, TOMATO AND SCALLION SALAD
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.
CORN, TOMATO AND SCALLION SALAD
Make and share this Corn, Tomato and Scallion Salad recipe from Food.com.
Provided by onionjs
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute corn in hot olive oil, adding salt and pepper to taste, until tender.
- Add garlic and saute until garlic becomes aromatic, less than 1 minute.
- Deglaze with vinegar and stock, cooking until liquid is nearly evaporated (au sec) Add tomatoes and cook 1 minute more.
- Remove from heat, stir in scallions.
- Cool, season with salt and pepper, serve at room temperature.
Nutrition Facts : Calories 112.1, Fat 4.5, SaturatedFat 0.6, Cholesterol 0.2, Sodium 15.2, Carbohydrate 17.6, Fiber 2.5, Sugar 5.5, Protein 3.1
GRILLED CORN, MINT, AND SCALLION SALAD
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
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
SEARED SCALLOPS /W GRILLED CORN & SCALLION SALAD
Perfect summer recipe. I used corn from a local farm and it was great! I used this recipe as a start but didn't really follow it to a T: http://atthehotplate.blogspot.com/2009/07/sitting-on-train-heading-back-to.html I recommend thawing the scallops in the refrigerator or on the counter for best results. Read through the directions before starting.
Provided by Andrew Mollmann
Categories Corn
Time 45m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 13
Steps:
- Make dressing by putting all ingredients into food processor and blitzing until well combined. Cover and refrigerate until ready to serve.
- Make sure scallops are dried and thawed.
- Chop scallions (whites and greens) and chives and place in large serving bowl, set aside.
- Heat large skillet over medium-high heat and cook bacon until all fat is rendered, about 15 minutes. Remove bacon and set aside for later.
- Pour off bacon fat into heat proof container for later use.
- While fat is rendering, shuck corn, rub with a bit of olive oil and sprinkle with salt. Grill for about 4 minutes per side, until done. About 15 minutes.
- Sprinkle scallops with salt and pepper. Cook scallops by adding half of the bacon drippings to skillet and heating until almost smoking. Add half of the scallops and cook for 3-5 minutes on each side or until browned. Do not overcook.
- Remove cooked scallops to plate and keep warm. Cook remaining scallops via the same method, using the second half of the bacon fat.
- While the scallops are cooking, chop up bacon into small pieces and add to bowl with chopped scallions and chives.
- When the corn is done, remove from grill, cut kernels off the cob and add to bowl containing the bacon, scallions and chives.
- Serve salad by placing 3-4 scallops on top of 4 equal portions of the corn salad. Don't forget the dressing!
Nutrition Facts : Calories 529.7, Fat 29.2, SaturatedFat 6.5, Cholesterol 56.8, Sodium 739.5, Carbohydrate 44.8, Fiber 5.7, Sugar 6.9, Protein 28.3
CORN SALAD WITH TOMATOES, BASIL AND CILANTRO
High summer produce comes together in this simple mix, tangy with lime juice and full of fresh herbs. Even in the height of the season, corn gets a touch sweeter when heated, and the easiest way to do it is in the microwave. It takes just a few minutes to zap the corn cobs in their husks, which makes them easy to shuck. The silks will slip right off the sweeter and still-crisp corn. Picking basil and cilantro leaves by hand then tearing them right over the salad keeps their delicate fragrance intact. Serve this with anything off the grill or alongside tacos or sandwiches.
Provided by Genevieve Ko
Categories dinner, easy, lunch, quick, snack, weeknight, salads and dressings, vegetables, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Microwave the corn in their husks on high for 3 minutes. Shuck the corn - the silks will come off easily. (If you want to boil or steam the corn on the stovetop, you can shuck the corn first then cook just until brighter in color, 2 to 3 minutes.) Cut the kernels off the cobs, transfer them to a large bowl and add the tomatoes.
- Finely grate the zest of the lime directly over the corn mixture, then squeeze the juice from the lime all over. Add the oil, a generous pinch of salt and the chile, if using. Mix well, then tear the herbs over the salad and gently fold them in. Season to taste with salt and serve, or refrigerate in an airtight container for up to 1 day.
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