Corn Salad For Picnics Recipes

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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

CHARRED CORN SALAD WITH BASIL AND TOMATOES



Charred Corn Salad with Basil and Tomatoes image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Tomato     Side     Picnic     Vegetarian     Quick & Easy     High Fiber     Low Sodium     Backyard BBQ     Dinner     Basil     Corn     Summer     Grill     Grill/Barbecue     Low Cholesterol     Vegan     Party     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

12 ears of corn, husked
6 tablespoons olive oil, divided
1 cup thinly sliced red onion
2 large tomatoes, chopped
1 cup (loosely packed) fresh basil leaves, large leaves torn
1/3 cup (or more) fresh lime juice
2 tablespoons chopped fresh thyme
Kosher salt, freshly ground pepper

Steps:

  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.
  • Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 tablespoons oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.

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