CORN SALAD WITH LIME VINAIGRETTE
I threw this salad together with ingredients I had in my kitchen one evening. This light and tasty alternative to a regular salad will accompany Mexican dishes perfectly. This also works well served as a dip with tortilla chips and tastes even better a day after making it. Serve as a side dish or as a dip with chips and salsa.
Provided by Jen
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
- Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
- Cover bowl with plastic wrap and refrigerate at least 30 minutes.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 14.9 g, Fat 11 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 156.8 mg, Sugar 3.2 g
GRILLED CORN SALAD WITH LIME VINAIGRETTE
Provided by Food Network
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the grill to high heat.
- Place the corn on the grill and roast, turning frequently, until the outside of the corn is lightly charred, 7 to 10 minutes. Allow the corn to cool completely. Cut the corn kernels off the cobs and dump them into a large bowl.
- Add the cherry tomatoes, avocado, bell pepper, onion and cilantro to the corn and toss gently to combine. Set aside.
- For the dressing, combine the avocado oil, honey, hot sauce, garlic, lime juice, salt and pepper in a small bowl, whisking to dissolve the honey and salt. Pour over the salad and toss gently to combine. Refrigerate until ready to serve. Serve as a side dish or with chips.
GRILLED STREET CORN SALAD WITH CUMIN-LIME VINAIGRETTE
Provided by Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the cumin-lime vinaigrette: Add the rice vinegar, cumin, honey, mustard, garlic, lime zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper to a blender. Blend on low speed, then raise the speed to high and blend until everything is pureed. While on high speed, slowly add the canola oil to emulsify. Adjust the seasoning if needed.
- For the grilled street corn salad: Preheat the grill to medium-high. Ina bowl, toss the okra, corn, red peppers and poblano with the canola oil to coat, then place on the grill. Grill the corn and okra until lightly charred; set aside to cool. Grill the peppers until the skin is charred black; transfer to a bowl and cover with plastic wrap to steam (this helps remove the skin). Once the peppers are cool, peel off the skin, remove the seeds and cut into small dice; add to a bowl. Cut the kernels off the corn and add to the bowl. Slice the okra into 1/4-inch rounds; add to the bowl. Add the parsley, tomatoes and red onions, and toss. Refrigerate until ready to serve.
- To serve, toss the corn salad and with vinaigrette. Garnish with the green onions.
CORN SALAD WITH SIMPLE VINAIGRETTE
This is a yummy salad made with fresh corn. Feel free to change up the add-ins to your liking. Also, if you don't want to mess with making the dressing (but it is really simple) you can just use Girard's Champagne Vinaigrette or Brianna's Classic French Vinaigrette - both readily available at most grocery stores.
Provided by TP1167
Categories Corn
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- For the corn, brush it with olive oil or spray it with cooking spray and char it on the grill, or if you have a gas stove, you can do it right on the burner. Just put it on and rotate until the corn begins to brown and char a little. This adds another layer of flavor to the dish - but you can skip it if you like and the salad will still be delicious!
- Once the corn is cool, cut it off the cob and place it in a bowl. Add the red onion, red bell peppers, avocados and jalapeno. Sprinkle on the Nature's Season and toss to mix well.
- Next, if you are making the dressing, mix the olive oil, apple cider vinegar, sugar, mustard, and lime juice well. You can either whisk it in a bowl or whiz it up in your blender. Alternatively - if you don't want to make the dressing you can just use 1/3 cup of Girard's Champagne Vinaigrette or Brianna's Classic French Vinaigretee.
- Pour the dressing over the salad in the bowl and mix well to coat. Let the salad sit in the fridge for 30-60 mins to chill and let the flavors blend. Right before serving crumble up the Cojita cheese and sprinkle it on top of the salad and serve!
Nutrition Facts : Calories 220.6, Fat 15.6, SaturatedFat 4.3, Cholesterol 14.9, Sodium 181, Carbohydrate 17.4, Fiber 3.9, Sugar 3.8, Protein 5.9
FRESH CORN SALAD WITH HONEY LIME VINAIGRETTE
A friend of mine brought this to a dinner party and everyone loved it. I've had it twice since then and it just might become my favorite summer salad. Its flavors are refreshing and light with a spicy kick from the jalapeno. It's a perfect side dish for grilled meat or fish. Give this one a try! *Prep time does not include time to cook the corn. Cook time is the rest time after the salad is prepared.
Provided by MamaJ
Categories Corn
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together lime juice and honey.
- Add jalapeno, cilantro, and salt and set aside.
- Cut corn off cobs leaving some pieces large.
- Add to dressing.
- Add spinach, tomato and cucumber and mix well.
- This salad tastes best after about half an hour when the spinach has wilted and the flavors have had time to meld.
Nutrition Facts : Calories 204.4, Fat 2.8, SaturatedFat 0.4, Sodium 159.4, Carbohydrate 45.9, Fiber 5.3, Sugar 14.3, Protein 7
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CORN SALAD WITH EASY LIME VINAIGRETTE - SMALL TOWN WOMAN
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5/5 (20)Total Time 20 minsCategory SideCalories 207 per serving
- In small bowl whisk lime juice, honey, ground cayenne pepper, garlic powder, onion powder, salt and pepper. Slowly drizzle in olive oil; whisking continuously.
- Bring a large pot of water to a boil. Add the sugar and lemon juice; stir to dissolve. Carefully add the corn to boiling water, cover pot, turn off heat and let the corn sit for 10 minutes. Plunge cooked corn into ice cold water to stop the cooking process. When corn has cooled cut it from the cob.
- Grab a large bowl and add the cooked corn, diced red peppers, grape tomato halves, cilantro, green onions, minced jalapenos, feta and red onion. Drizzle with the lime vinaigrette and toss to coat.
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