Kitchen Kouture Creamy Corn Salad Recipes
CREAMY SWEET CORN SALAD
Steps:
- Combine corn, celery, green pepper, and tomatoes in a large bowl.
- In a separate small bowl combine remaining ingredients. Taste and add additional vinegar or sugar as desired.
- Pour dressing mix over the vegetables and stir to combine.
- Cover salad and refrigerate at least 2 hours.
Nutrition Facts : ServingSize 0.5 cup, Calories 139 kcal, Carbohydrate 18.4 g, Protein 2.4 g, Fat 7.3 g, SaturatedFat 1.1 g, Cholesterol 5 mg, Sodium 154 mg, Fiber 1.9 g, Sugar 4.7 g
CREAMY CORN SALAD
I remember enjoying a salad similar to this when I was a girl. I never got the recipe, but I think I was able to duplicate it pretty well. We enjoy it alongside rice and beans. -Esther Horst, Monterey, Tennessee
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the corn, tomatoes, avocado, peppers and onion. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for 30 minutes or until chilled.
Nutrition Facts : Calories 242 calories, Fat 17g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 363mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.
COLD CORN SALAD
Cold salad is made with corn and peppers. You will be proud to take with you for any holiday occasion!
Provided by LORI HAUSSY
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the corn, yellow pepper, red pepper, green pepper, red onion, cucumber, tomato and mayonnaise. Adjust the amount of mayonnaise to your liking. Chill until serving.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 13.2 g, Cholesterol 7 mg, Fat 15 g, Fiber 1.8 g, Protein 2 g, SaturatedFat 2.3 g, Sodium 107.4 mg, Sugar 3.2 g
FIESTA CORN CHIP SALAD
This Frito corn salad is always requested by friends and family! Super easy and great alongside just about any main course. Quick tip: wait on adding Fritos until you're about to serve as they tend to get soggy after a few hours. -Mandy Mckinnon, North Canton, Ohio
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the corn, cheese, red pepper, mayonnaise, salt and pepper. Chill until serving. Just before serving, stir in corn chips. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 463 calories, Fat 35g fat (9g saturated fat), Cholesterol 28mg cholesterol, Sodium 789mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
CORN SALAD WITH CREAMY ITALIAN DRESSING
Simple deliciousness, that's what this is. This corn salad recipe is one of my favorite summer side dishes. It's a perfect complement to just about any meat you pull off the grill, and can be dressed in countless ways. Serve at room temperature.
Provided by Chef John
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 8h35m
Yield 6
Number Of Ingredients 16
Steps:
- Whisk mayonnaise, vinegar, 1/4 cup olive oil, garlic, water, 1/2 teaspoon black pepper, sugar, 1/4 teaspoon salt, Italian seasoning, and a pinch cayenne pepper together in a bowl until dressing is thick and creamy. Cover dressing with plastic wrap and refrigerate, 8 hours or overnight.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir corn in hot oil until light golden brown and toasted, about 15 minutes.
- Mix corn and red pepper together in a bowl. Pour enough dressing over corn mixture to coat completely. Season with salt and black pepper.
- Stir basil and a pinch cayenne pepper into corn mixture; toss.
Nutrition Facts : Calories 314.1 calories, Carbohydrate 19.4 g, Cholesterol 7 mg, Fat 26.6 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 3.9 g, Sodium 333.1 mg, Sugar 4.1 g
QUICK COLORFUL CORN SALAD
Filled with corn and red and green peppers, this colorful dish makes a large serving. It's great for summer picnics and gatherings.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-9 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the vegetables, parsley, Parmesan cheese, cumin, salt, pepper, hot pepper sauce and cayenne. In a microwave-safe dish, combine oil and garlic. Microwave, uncovered, on high for 1 minute. Cool. Whisk in lime juice. Pour over the corn mixture and toss to coat.
Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 252mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
COLORFUL ROASTED CORN SALAD
I came up with this recipe when needing a colorful side dish to go with mild chicken enchiladas and which needed to be low spice, low acid, and without beans, tomatoes, peppers, or onions. Hope you enjoy.
Provided by scooter
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Place carrot in a microwave-safe bowl with 1 cup water. Microwave on high until crisp-tender, about 1 minute. Drain.
- Heat 1 tablespoon oil in a skillet over medium-high heat. Add corn and saute until heated through, 3 to 5 minutes. Add zucchini and cook until crisp-tender, 2 to 3 minutes more. Transfer to a large bowl and let cool.
- Mix 2 tablespoons olive oil, honey, lemon juice, water, salt, and pepper together to make the dressing. Stir in carrot, corn, zucchini, and celery. Refrigerate or serve at room temperature.
Nutrition Facts : Calories 146 calories, Carbohydrate 20.5 g, Fat 7.4 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 210.7 mg, Sugar 6.4 g
COLORFUL CORN SALAD
This colorful, tasty corn salad is an excellent way to perk up a summer picnic. The seasonings add a bold, refreshing Southwestern flavor that brings people back for seconds. It's nice to have a different kind of salad to share. -Helen Koedel, Hamilton, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16-18 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 12 ingredients. In a microwave-safe dish, combine oil and garlic. Microwave, uncovered, on high for 30 seconds. Cool. Whisk in lime juice. Pour over corn mixture and toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 251mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
KITCHEN KOUTURE CREAMY AVACODO SAUCE
This sauce is wonderful. It is thick and creamy. You can serve it as an appetizer with chips, taquitos, or my Recipe #487307. Also is great as a topping for tacos. This makes quite a bit and can last up to a week. For best results let it sit overnight before serving, but at my house it seldom lasts that long.
Provided by Kitchen_Kouture
Categories Avocado
Time P1D
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix everything up in a food processor.
- Refrigerate for 24 hours before serving for best result.
Nutrition Facts : Calories 213.7, Fat 18, SaturatedFat 5.3, Cholesterol 17.4, Sodium 978.1, Carbohydrate 13.1, Fiber 6.7, Sugar 3.1, Protein 3.8
KITCHEN KOUTURE RANCH PASTA SALAD
This is the best pasta salad. It is so much better if you let it refrigerate overnight. lots of veggies, and very light dressing. Perfect for gatherings.
Provided by Kitchen_Kouture
Categories Summer
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Boil noodles till aldente, drain.
- In a small bowl, mix vinegar, oil, & ranch packet together.
- Mix all ingredients together well.
- Refrigerate 24 hours before serving.
Nutrition Facts : Calories 316.1, Fat 16, SaturatedFat 2.4, Sodium 251.2, Carbohydrate 37.8, Fiber 2.9, Sugar 5.5, Protein 6.4
CORN SALAD I
A delicious cold salad for hot summer days, and so simple to make.
Provided by Bev Barnes
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 4
Steps:
- In a bowl, mix the corn, green onions and eggs. Add enough salad dressing to create a smooth creamy consistency. Sprinkle with paprika for color.
Nutrition Facts : Calories 108.9 calories, Carbohydrate 10.8 g, Cholesterol 109.3 mg, Fat 5.8 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 1.2 g, Sodium 266.3 mg, Sugar 2.9 g
KITCHEN KOUTURE POTATOE SALAD
This is my favorite potatoe salad. It makes just enough for a pot luck or picnic with family. Try using it as a dip with potatoe chips. (I like it with Ruffles) YUM!
Provided by Kitchen_Kouture
Categories Potato
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Add all in a bowl.
- Mix well to desired texture.
- Refrigerate at least 2 hours.
Nutrition Facts : Calories 140.1, Fat 4.6, SaturatedFat 0.8, Cholesterol 33.5, Sodium 450.9, Carbohydrate 22.2, Fiber 2.7, Sugar 3.8, Protein 3.6
KITCHEN KOUTURE CREAMY CHICKEN ENCHILADAS
I am obsessed with saving money. This is from my cookbook series of Easy & Frugal recipes by Kitchen Kouture. I use the frozen leftovers from my http://www.food.com/recipe/kitchen-kouture-whole-chicken-488248. The enchiladas can be frozen and eaten later.
Provided by Kitchen_Kouture
Categories Mexican
Time 50m
Yield 10 enchiladas
Number Of Ingredients 23
Steps:
- Preheat oven to 400 degrees.
- Saute onion, jalopeno, & garlic in oil till tender.
- In a large bowl, combine chicken, lime juice, spices & worstershire.
- Put bowl mixture into sautee pan and mix well till heated.
- In a heated skillet, fry tortillas lightly in oil to soften.
- Place chicken mixture in a tortilla, sprinkle with cheese.
- In a 9x13 baking dish, roll up enchilada leaving seam side down.
- Sauce:.
- In a small bowl, mix sour cream, chilis, cilantro, lime, and spices.
- Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
- Remove from heat; stir in sour cream mixture; pour sauce evenly over enchiladas.
- Top with remaining cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
Nutrition Facts : Calories 393.3, Fat 25.4, SaturatedFat 11.6, Cholesterol 73.3, Sodium 983.7, Carbohydrate 23.8, Fiber 1.8, Sugar 3.5, Protein 17.8
REFRESHING CORN SALAD
This is such a fresh tasting salad with ribbons of basil leaves throughout. Add dressing in to your liking.
Provided by Jennifer Murray
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 8h27m
Yield 6
Number Of Ingredients 12
Steps:
- Fill a bowl with ice water. Stir sugar into a large pot filled with water; bring to a boil. Add corn; cook until kernels are softened, about 2 minutes. Drain and transfer corn to ice water until cooled; drain. Cut kernels from the cob with a sharp knife.
- Combine corn, Roma tomatoes, red bell pepper, and green onions in a bowl. Stir sour cream, mayonnaise, basil, Parmesan cheese, and cider vinegar together in a bowl until dressing is smooth; season with salt and pepper. Fold dressing into corn mixture. Chill in the refrigerator until flavors combine, 8 hours to overnight.
Nutrition Facts : Calories 277 calories, Carbohydrate 31.9 g, Cholesterol 16 mg, Fat 15.9 g, Fiber 4.2 g, Protein 6.1 g, SaturatedFat 4.7 g, Sodium 539.9 mg, Sugar 13.7 g
KITCHEN KOUTURE CREAMY CORN SALAD
I get raves on this easy and cheap recipe. It is very versatile. It can be a dip with Fritos scoops. It can be a side dish. It can even be a condiment over tacos or fish. Make sure to seed the tomatoes or it will be too mushy.
Provided by Kitchen_Kouture
Categories Corn
Time P1D
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix corn, tomatoes, green onion, mayonnaise, jalapeno, onion, basil, salt, pepper, and cumin together in a bowl.
- Cover and refrigerate overnight.
Nutrition Facts : Calories 174, Fat 6.7, SaturatedFat 1, Cholesterol 3.8, Sodium 690.6, Carbohydrate 28.9, Fiber 3.4, Sugar 7, Protein 4.4
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