Fried Skillet Corn Salad Recipes
FRIED CORN SALAD RECIPE - (4.5/5)
Provided by á-4939
Number Of Ingredients 13
Steps:
- 1. Heat the margarine in a medium skillet over medium-high heat. Add the corn, stirring to coat with the margarine. Cook, stirring occasionally, 10 to 12 minutes, or until golden brown. Remove from the heat and transfer the corn to a medium bowl. Add the bell pepper, celery, cucumber, scallions, and jalapeno, if using. Toss to combine. 2. In a small bowl, combine the dill, cumin, lemon juice, vinegar, olive oil, and salt and pepper to taste. Mix well, then pour over the vegetables and toss to combine. Taste and adjust the seasonings. Serve warm or cold
FRIED SKILLET CORN SALAD
In the South, any kind of vegetable side dish can be called a salad. We like to say that if you add mayonnaise and celery to something, you've got a salad. While this "salad" has neither mayo nor celery, it can be served cold or hot, so I think that counts, right? Sweet summer corn is sautéed with pork belly, red onion, bell pepper and tomatoes for a colorful and savory side.
Provided by Kardea Brown
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 7
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.
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