Corn Salad With Basil Buttermilk Dressing Recipes

BASIL-CORN SALAD

Steps:

• Heat oven to 400°F. Remove husks and silks from ears of corn. Drizzle corn with 1 tablespoon olive oil; place on ungreased cookie sheet. Bake 18 to 20 minutes or until crisp-tender.
• Cool until safe enough to handle. Cut corn kernels from cobs into large bowl. Add remaining ingredients. Mix well.
• Cover and refrigerate salad until ready to serve.

FRESH CORN SALAD

Steps:

• In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
• Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

CORN AND BLACK BEAN SALAD WITH BASIL-LIME VINAIGRETTE

Steps:

• For the salad: Preheat a gas or charcoal grill. Peel back the corn husks. Remove the silks and replace the husks. Soak the corn in cold water for 30 minutes. Drain and place on the grill for 10 to 15 minutes. Cool completely and remove the husks. Using a sharp knife, remove the corn kernels. In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.
• For the vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.
• Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving.

TOMATO, CORN, AND BASIL SALAD RECIPE

Steps:

• Gather the ingredients.
• In a salad bowl mix together the oil, vinegar, and salt.
• Peel and mince the shallot. Add it to the dressing and stir to combine.
• Husk the corn and use a sharp knife to cut off the kernels . When cutting corn kernels from the cob, be careful not to cut too deep: If you have a sharp knife and meet any resistance at all, you're cutting too deep and may end up with tough, woody knobs at the end of the kernels.
• To prepare the tomatoes, use a sharp knife to cut out the stem end and core underneath.
• Cut the tomatoes in half along the equator, squeeze out and discard the seeds and extra juice, and chop.
• Toss the corn and tomatoes with dressing.
• Slice the basil into thin strips (called chiffonade ). Sprinkle the salad with the ribbons of basil and serve. The salad will keep for a few hours topped with the basil or two to three days without the basil (sprinkle the basil on top just before serving).

BUTTERMILK BASIL SALAD DRESSING

Steps:

• In a bowl, combine buttermilk and sour cream. Stir in cheese, basil, onion salt and garlic. Cover and refrigerate for at least 1 hour. Serve over salad greens.

CORN SALAD WITH CREAMY ITALIAN DRESSING

Steps:

• Whisk mayonnaise, vinegar, 1/4 cup olive oil, garlic, water, 1/2 teaspoon black pepper, sugar, 1/4 teaspoon salt, Italian seasoning, and a pinch cayenne pepper together in a bowl until dressing is thick and creamy. Cover dressing with plastic wrap and refrigerate, 8 hours or overnight.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir corn in hot oil until light golden brown and toasted, about 15 minutes.
• Mix corn and red pepper together in a bowl. Pour enough dressing over corn mixture to coat completely. Season with salt and black pepper.
• Stir basil and a pinch cayenne pepper into corn mixture; toss.

CHARRED CORN SALAD WITH BASIL AND TOMATOES

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.

SALAD WITH BUTTERMILK-BASIL DRESSING

Steps:

• Make corn bread: Heat oven to 350. Butter a deep 8-inch square baking dish or a 10-inch cast-iron skillet.
• In a bowl, whisk together melted butter, eggs and buttermilk. In another bowl, whisk together cornmeal, flour, sugar, baking soda and salt.
• Whisk wet ingredients into dry, pour into prepared pan, and bake 25 to 30 minutes or until a tester inserted into the center comes out clean. Let cool in pan at least 30 minutes or up to 1 day.
• Heat oven to 400 degrees. Cut corn bread into 1-inch cubes, spread on an ungreased baking sheet and bake until dry and toasted.
• Make dressing: In a blender, combine all ingredients and purée until smooth and emulsified. Refrigerate until ready to serve, up to 1 day.
• Just before serving, make salad: In a large bowl, toss greens and shaved onion with half the dressing. Taste and add more dressing if needed.
• Divide on serving plates and garnish with tomatoes, croutons, and cheese and bacon, if using.

FRESH BASIL CORN SALAD

Steps:

• Fill a large bowl with ice water.
• Set aside.
• Boil the corn in a large pot of salted water for 3-5 minutes, just until it loses its' starchiness.
• Drain corn and prevent further cooking by plunging into the bowl of ice water.
• When corn has cooled, cut the kernels off the cob.
• Toss the cut corn with the onions, vinegar, olive oil, salt and pepper.
• Add the fresh basil just before serving.
• Serve cold or at room temperature.

BASIL BUTTERMILK DRESSING

Steps:

• Mince garlic and mash to a paste with salt using a large heavy knife.
• Whisk together buttermilk, mayonnaise, basil, and garlic paste in a small bowl. Chill, covered, 1 hour to allow flavors to develop.

BASIL BUTTERMILK SALAD DRESSING

Steps:

• Mince garlic and mash to a paste with the salt (I used a mortar and pestle).
• Whisk together buttermilk, mayo, basil and garlic paste in a small bowl; chill, covered, 1 hour to allow flavors to develop.

TOMATO, BASIL, AND CORN SALAD WITH APPLE CIDER DRESSING

Steps:

• Mix corn, tomatoes, and basil leaves together in a bowl; add olive oil, vinegar, and salt and mix until evenly coated.