Corny Vegetable Salad Recipes

CORNY SALAD

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.

ROASTED CORN AND VEGETABLE SALAD

Steps:

• Preheat an outdoor grill to high heat for 10 minutes and lightly oil the grate.
• Meanwhile peel back corn husks carefully, leaving them attached at the bottom. Drizzle oil over kernels and liberally sprinkle with 2 teaspoons Greek seasoning. Bring husks back up over corn.
• Grill corn, turning often, about 10 minutes. Add zucchini, bell pepper, and jalapeno to the grill and cook, turning often, to allow grill marks to form on all sides, until vegetables are tender. Carefully peel down corn husks and allow corn to slightly char, developing grill marks. Remove from grill and allow to cool.
• Remove and discard husks and cut kernels off corn cob. Cut zucchini and bell pepper into bite-sized pieces. Mince jalapeno.
• Combine corn, zucchini, jalapeno, bell pepper, cilantro, lime juice, remaining 1 teaspoon Greek seasoning, 2 tablespoons olive oil, and salt in a large bowl. Stir in avocado just before serving.

VEGETABLE SALAD

Steps:

• Mix peas, green beans, corn, onion, celery, salt, and pepper together in a bowl.
• Combine sugar, oil, and vinegar in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Pour mixture over vegetable mixture and stir to coat; refrigerate until flavors blend, 8 hours to overnight.

QUICK VEGETABLE SALAD

Steps:

• In a large salad bowl, combine the corn, tomato, celery, cucumber, green pepper and onion. , In a small bowl, combine the remaining ingredients; gently blend into the salad. Serve immediately.

SALLY'S VEGETABLE SALAD

Steps:

• In a large bowl, combine all vegetables and bacon together; chill. , Combine dressing ingredients; pour over vegetables; toss to coat. Cover and refrigerate at least 1 hour before serving.

CORNY VEGETABLE SALAD

Steps:

• Cook corn according to package directions; drain and cool. In a large bowl, combine broccoli, cauliflower, onions and corn. In a small bowl, combine dressing mix and sour cream; mix well. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours.

FRIED SKILLET CORN SALAD

Steps:

• Heat a large cast-iron skillet over medium heat. Add the pork belly and cook until crispy, about 3 minutes per side. Remove from the skillet to paper towels to drain, reserving the drippings in the skillet.
• Increase the heat to medium-high. Add the butter and heat until melted. Add the onion and bell pepper. Season with salt and cook until the vegetables are softened and begin to brown, 4 to 5 minutes. Stir in the corn and season with salt and pepper, then chop the pork belly. Add the pork belly and tomatoes and cook until the corn is softened and the tomatoes begin to release their liquid, about 5 minutes more.