Corn Pineapple Salad Recipes

CORN SALAD

Corn Salad image

Provided by Ree Drummond : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

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.

PINEAPPLE SALSA

Pineapple Salsa image

A fruit and vegetable salsa! Serve over chicken, fish, or pork, or as a side dish.

Provided by SVPORTER

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 20m

Yield 8

Number Of Ingredients 11

Ingredients

1 cup finely chopped fresh pineapple
½ cup diced red bell pepper
½ cup diced green bell pepper
1 cup frozen corn kernels, thawed
1 (15 ounce) can black beans, drained and rinsed
¼ cup chopped onions
2 green chile peppers, chopped
¼ cup orange juice
¼ cup chopped fresh cilantro
½ teaspoon ground cumin
salt and pepper to taste

Steps:

In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chile peppers, orange juice, and cilantro. Season with cumin, salt, and pepper. Cover, and chill in the refrigerator until serving.

Nutrition Facts : Calories 92.5 calories, Carbohydrate 19.3 g, Fat 0.5 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 226.8 mg, Sugar 4.8 g

CORN & PINEAPPLE SALAD

Corn & Pineapple Salad image

Make and share this Corn & Pineapple Salad recipe from Food.com.

Provided by Chakali

Categories Corn

Time 10m

Yield 1/2 cup, 1 serving(s)

Number Of Ingredients 10

Ingredients

1 cup sweet whole kernel corn
1/4 cup green bell pepper, cut into pieces to the same size of corn
1/4 cup red bell pepper, cut into pieces to the same size of corn
2 pineapple slices, cut in chucks of 2 cm cubes
2 green chilies
1 tablespoon lemon juice
2 tablespoons pineapple juice
1/4 cup fresh cilantro leaves
1/2 teaspoon salt
1/2 teaspoon black pepper, Fresh ground to taste

Steps:

Prefer canned sweet corn to make the preparation quick. Wash corn kernels before use. If using natural, uncooked corn, boil corn in salted water until soft. Drain thoroughly and cool.
Cut green bell pepper and red bell pepper into pieces to the same size of corn.
Cut 1 and 1/2 pineapple slices into 2cm cubes (bigger than capsicum and corn size).
Chop green chillies. Clean, wash and chop cilantro.
Combine corn, pepper and pineapple. Mix it well with Lemon juice, pineapple juice, salt, chillies.
Add fresh ground peppercorn before serving. Garnish with a little bit of cilantro.

PINEAPPLE CORN SALAD

Pineapple Corn Salad image

This is a really quick salad you can make at the last minute if your looking for another salad. It always goes over good with every one that tries it.

Provided by DotM7037

Categories Corn

Time 10m

Yield 1 bowl, 8 serving(s)

Number Of Ingredients 3

Ingredients

1 (12 ounce) can corn
1 (14 ounce) can crushed pineapple
1/4 cup mayonnaise

Steps:

Drain the corn and pineapple real well.
Add the mayonnaise.

Nutrition Facts : Calories 104.3, Fat 3, SaturatedFat 0.5, Cholesterol 1.9, Sodium 59.9, Carbohydrate 20.2, Fiber 1.6, Sugar 9, Protein 1.7

PINEAPPLE, CORN, AND POMEGRANATE SALAD

Pineapple, Corn, and Pomegranate Salad image

Number Of Ingredients 7

Ingredients

1 small fresh pineapple, husked and cut into bite-size pieces
1 cup cooked fresh corn kernels, or thawed, if frozen
1/2 cup pomegranate seeds (about 1 pomegranate)
2 tablespoons vegetable oil
1 tablespoon fresh lime juice
1/4 teaspoon salt, or to taste
shredded lettuce, such as romaine or iceberg

Steps:

In a large bowl toss together all of the ingredients except the lettuce. Refrigerate for at least an hour. To serve, line each of 4 serving plates with lettuce and divide the salad among the plates. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

PINEAPPLE, CORN, AND POMEGRANATE SALAD

Pineapple, Corn, and Pomegranate Salad image

Number Of Ingredients 7

Ingredients

1 small fresh pineapple, husked and cut into bite-size pieces
1 cup cooked fresh corn kernels, or thawed, if frozen
1/2 cup pomegranate seeds (about 1 pomegranate)
2 tablespoons vegetable oil
1 tablespoon fresh lime juice
1/4 teaspoon salt, or to taste
shredded lettuce, such as romaine or iceberg

Steps:

In a large bowl toss together all of the ingredients except the lettuce. Refrigerate for at least an hour. To serve, line each of 4 serving plates with lettuce and divide the salad among the plates. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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