Fresh Corn And Pea Salad Recipes

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.

FRESH CORN AND PEA SALAD

Steps:

• In a large skillet, cook the bacon over medium heat until crisp. Drain on paper towels; set aside. Dispose of all but 1 tablespoon bacon fat from the skillet. Cook the onion and celery until the onions are translucent but not browned, about 3 minutes. Stir in the garlic and cook for about 1 minute. Add the fresh peas and enough cool water to cover. Simmer the bean mixture, uncovered, over medium-low heat until the peas are tender, up to 45 minutes. Thoroughly drain off the liquid and pour the pea mixture into a large bowl.
• Place the peas in a large bowl along with the cooked onion, celery, and garlic; stir until combined. If you are using canned peas, don't cook them; just rinse and drain. Stir in the red and green bell peppers, and fresh corn.
• In a bowl, whisk together the vinegars, olive oil, salt, and pepper until emulsified. Pour into the pea mixture and toss to combine well. Crumble the bacon into bite-size pieces and stir it into the salad with the chopped chives and parsley.
• Cover and refrigerate for at least 4 hours so the flavors can blend. Serve cold or at room temperature.
• do it early
• This salad keeps well. It can be made at least 24 hours in advance and holds up to 3 days, making it a slam-dunk dish for a summer party or potluck.
• tip
• A word about peas: When Southerners talk peas, also known as southern peas or cowpeas, they often are talking about what people in other parts of the country call beans. Most have a small but pronounced eye that marks where the pea was attached to the pod. (Eyeless cream peas are among the exceptions.) For obvious reasons, Southerners also fondly refer to the peas as "shellies," and as a result of the hours I spent as a child shelling them, I can attest to the sad fact that they take a lot longer to liberate from their shells than they do to eat.

FIELD PEA AND CORN SALAD

Steps:

• Prepare a medium-hot charcoal fire or preheat a gas grill to high. Grill the corn, turning often, until the husks are charred in spots and the kernels undergo the color change that indicates that they are cooked, about 10 minutes. (Peel back the husks and check a few kernels to be sure.) When the corn is cool enough to handle, husk it and cut the kernels from the cob. Place them in a large mixing bowl.
• Brush the onion slices lightly with olive oil on both sides. Grill the onion on both sides until charred in spots and lightly softened, about 5 minutes. Dice neatly and place in the bowl with the corn.
• Add the remaining ingredients and toss gently. Let rest at room temperature for 1 hour, then serve.

CORN AND PEAS

Steps:

• Put the first five ingredients in a pan.
• Add water to barely cover these veggies.
• Bring to a boil.
• Cover and cook on medium flame for 15 minutes.
• Serve warm with rotis(Indian flatbreads).
• Enjoy!

CORN AND SNAP PEA SALAD

Steps:

• In a large pot of boiling, salted water, cook corn and snap peas until crisp-tender, about 6 minutes. Drain vegetables; rinse under cold water, and dry. Transfer to a large bowl.
• Add Parmesan, mint, scallions, oil, and vinegar; season with salt and pepper.

P.J.'S FRESH CORN SALAD

Steps:

• Husk the corn and slice the kernels from the cob. In a large bowl, mix together the corn, tomato, zucchini, cucumber, onion and red bell pepper. Pour dressing over vegetables and toss to coat. Refrigerate until chilled, at least 1 hour.

CREAMY CORN OR PEA SALAD

Steps:

• Place the corn or peas on a plate and pat dry using paper towel/s then place in a bowl with onions, cucumbers and celery (DO NOT add in the tomatoes you will add them in just before serving) toss to combine.
• Mix all the dressing ingredients together until well combined.
• Pour over the veggies; mix well to combine.
• Season with black pepper and more salt if needed.
• Cover and chill for a few hours to blend the flavors.
• Just before serving add in the chopped tomatoes.