Fresh From The Cob Corn Salad Recipes

FRESH CORN SALAD

Steps:

• In a large saucepan, cook corn in enough boiling water to cover for 5-7 minutes or until tender. Drain, cool and set aside. , In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, salt if desired, basil and cayenne pepper. Cut cooled corn off the cob (should measure 4 cups). , Add the corn, tomatoes, onion and peppers to the oil mixture. Mix well. Cover and chill for several hours or overnight.

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-FROM-THE-COB CORN SALAD

Steps:

• Mix dressing and mustard in large bowl until blended.
• Cut kernels from ears of corn. Add to dressing mixture; mix lightly.
• Add remaining ingredients; toss to coat.

FRESH CORN SALAD

Steps:

• Cutting the corn off the cobs: place the cleaned cob in a bowl, standing upright on it's top and sliding the knife down, cut off the kernels.
• Chop cucumber, tomatoes and onion and place in a big bowl with corn.
• Mix vinegar, oil and seasoning in a small jar. Shake to mix.
• Pour over veggies and toss together.
• Serve right away or refrigerate until ready to serve.

FRESH FROM THE COB CORN SALAD

Steps:

• Mix dressing and mustard until well blended.
• Cut kernels from ears of corn and add to dressing mixture.
• Add remaining ingredients and toss to coat.

FRESH CORN SALAD RECIPE BY TASTY

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!