Corny Salad Recipes
CORNY SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Fill a tall pot with 2 to 3 inches of water. Bring to a boil. Add corn ears, cover pot reduce to simmer and cook 3 to 5 minutes depending on sweetness of corn and how crisp you like it. Remove and let cool enough to handle. Scrape corn from cobs by running knife along cob and balancing the corn upright on fat end of cob.
- In a bowl combine the zest of 1 lime, the juice of 2 limes and the hot sauce. Whisk in extra-virgin olive oil, and add the spinach, onions, bell pepper and corn. Toss the salad to combine and season with salt and pepper, to taste.
FRESH CORN SALAD
Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.
Provided by Ina Garten
Categories side-dish
Time 13m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
QUICK CORN SALAD
This sensational salad is a delight to serve because you can make it ahead and it's an easy way to put garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate. -Rita Reifenstein, Evans City, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.
Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
CORNY SALAD
I saw Rachael Ray make this on one of her episodes of 30 minute meals and couldn't resist it.... It looks so good and would be wonderful with some of those fresh veggies from the garden.
Provided by gertc96
Categories Corn
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Fill a tall pot with 2 to 3 inches of water. Bring to a boil.
- Add corn ears, cover pot reduce to simmer and cook 3 to 5 minutes depending on sweetness of corn and how crisp you like it.
- Remove and let cool enough to handle.
- Scrape corn from cobs by running knife along cob and balancing the corn upright on fat end of cob.
- In a bowl combine the zest of 1 lime, the juice of 2 limes and the hot sauce.
- Whisk in extra-virgin olive oil, and add the spinach, onions, bell pepper and corn.
- Toss the salad to combine and season with salt and pepper, to taste.
Nutrition Facts : Calories 156.8, Fat 8.1, SaturatedFat 1.1, Sodium 194.1, Carbohydrate 20.6, Fiber 5.2, Sugar 4, Protein 5.8
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