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 HOT HONEY-LIME DRESSING
Bright and light, this salad makes the most of summer produce.
Provided by Bryan Furman
Categories Bon Appétit Salad Side Backyard BBQ Corn Honey Chile Pepper Cilantro Lime Juice Avocado
Yield 8 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium-high heat. Brush ears of corn with butter; season with salt and pepper. Grill, turning occasionally, until kernels are very tender and charred in spots, 10-12 minutes. Let cool slightly, then cut kernels from cobs.
- Meanwhile, whisk lime juice, honey, Sriracha, granulated garlic, and 1 1/2 tsp. salt in a large bowl to combine. Add corn, avocados, chile, and cilantro to vinaigrette and toss to combine; season with salt and pepper. Cover with plastic wrap, pressing in direct contact with salad to prevent avocados from turning brown. Chill at least 2 hours.
- Do Ahead
- Salad can be made 1 day ahead. Keep chilled.
SUMMER CORN SALAD
This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette.
Provided by Eileen
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
- In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.
Nutrition Facts : Calories 305.5 calories, Carbohydrate 42.8 g, Fat 15.6 g, Fiber 6.1 g, Protein 6.2 g, SaturatedFat 2.2 g, Sodium 8.7 mg, Sugar 9.5 g
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
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.
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- Prepare a grill for medium-high heat. Brush ears of corn with butter; season with salt and pepper. Grill, turning occasionally, until kernels are very tender and charred in spots, 10–12 minutes. Let cool slightly, then cut kernels from cobs.
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