Family Friendly Corn Salad Recipes

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FRESH CORN SALAD



Fresh Corn Salad image

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

5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

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



Quick Corn Salad image

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

2 cups fresh or frozen sweet corn
3/4 cup chopped tomato
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup ranch salad dressing

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

FAMILY FRIENDLY CORN SALAD



Family Friendly Corn Salad image

This is a beautiful salad....very colorful, but it doesn't contain anything "hot" that will burn a child's mouth. Also very good for older folks whose digestive systems won't tolerate hot spices any longer! Cook time does not include chill time!

Provided by breezermom

Categories     < 15 Mins

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (12 ounce) can corn, whole kernel, drained
1 small onion, diced
1/2 cup green bell pepper, chopped
2 tablespoons fresh parsley, minced
2 tablespoons cider vinegar
1 tablespoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
lettuce leaf (optional)

Steps:

  • Combine all ingredients except lettuce.
  • Cover and chill at least 4 hours.
  • Serve on lettuce leaves, if desired.

Nutrition Facts : Calories 135.6, Fat 4.5, SaturatedFat 0.6, Sodium 162.4, Carbohydrate 24.3, Fiber 3, Sugar 3.9, Protein 3.2

CORN SALAD



Corn Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

6 ears corn
Olive oil, for brushing
Kosher salt and freshly ground black pepper
3 Roma tomatoes, diced
3 green onions, sliced
1 red bell pepper, diced
1 jalapeno, sliced thinly
3 tablespoons olive oil
Juice of 3 limes
Kosher salt and freshly ground black pepper
3/4 cup fresh cilantro leaves, roughly chopped

Steps:

  • For the corn: Prepare a grill for medium-high heat.
  • Brush the corn with olive oil and sprinkle with salt and pepper. Grill until cooked and browned, about 10 minutes. Set aside to cool.
  • For the salad: Add the tomatoes, onions, pepper and jalapeno to a bowl. Pour over the olive oil and lime juice, sprinkle with a pinch salt and pepper and toss.
  • Cut the corn off the cobs, leaving some in shards, then toss gently with the salad, keeping the shards intact. Sprinkle over the cilantro leaves and gently mix in.

FRESH CORN SALAD RECIPE BY TASTY



Fresh Corn Salad Recipe by Tasty image

Here's what you need: red onion, olive oil, lemon, kosher salt, sugar, corn, roma tomato, avocado, freshly ground black pepper

Provided by Katie Aubin

Categories     Sides

Time 40m

Yield 2 servings

Number Of Ingredients 9

¼ red onion, thinly sliced
2 tablespoons olive oil, plus more for drizzling
1 lemon, juiced
1 teaspoon kosher salt, plus more to taste
1 tablespoon sugar
2 ears corn, husked
1 roma tomato, diced
1 avocado, diced
freshly ground black pepper, to taste

Steps:

  • Add the onion, 2 tablespoons olive oil, the lemon juice, 1 teaspoon salt, and the sugar to a small bowl. Toss to combine, then let sit at room temperature for 30 minutes, until the onion softens.
  • Meanwhile, bring a large pot of salted water to a boil. Add the corn, cover, and cook for 5 minutes, until tender. Remove the corn from the pot and let cool to the touch.
  • Place corn on a cutting board with a damp paper towel and cut off the kernels. (The paper towel helps keep the corn from flying everywhere).
  • Add the corn kernels to a large bowl with the tomato, avocado, and the pickled onions, along with the pickling liquid. Season with salt and pepper and toss to combine.
  • Transfer to a serving bowl, then drizzle with olive oil and season with more salt and pepper.
  • Enjoy!

Nutrition Facts : Calories 443 calories, Carbohydrate 52 grams, Fat 27 grams, Fiber 11 grams, Protein 8 grams, Sugar 15 grams

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