Kristis Corn Salad Recipes

CORNY SALAD

Steps:

• Fill a tall pot with 2 to 3 inches of water. Bring to a boil. Add corn ears, cover pot reduce to simmer and cook 3 to 5 minutes depending on sweetness of corn and how crisp you like it. Remove and let cool enough to handle. Scrape corn from cobs by running knife along cob and balancing the corn upright on fat end of cob.
• In a bowl combine the zest of 1 lime, the juice of 2 limes and the hot sauce. Whisk in extra-virgin olive oil, and add the spinach, onions, bell pepper and corn. Toss the salad to combine and season with salt and pepper, to taste.

KRISTI'S CORN SALAD

Steps:

• In a large bowl, toss together the corn, zucchini, pimentos, red onion, and green chile peppers.
• In a jar with a lid, mix the olive oil, lime juice, cider vinegar, cumin, salt, pepper, and garlic salt. Seal, and shake well.
• Pour the oil mixture over the corn mixture, and gently stir to coat all ingredients. Cover, and chill at least 3 hours in the refrigerator before serving.

FRITO CORN SALAD

Steps:

• Mix all the ingredients except the chips.
• Add the chips in before serving otherwise the chips will get soggy.
• Red peppers are expensive so you can just use green instead.

KRISTI'S CORN SALAD

Steps:

• In a large bowl, toss together the corn, zucchini, pimentos, red onion, and green chile peppers.
• In a jar with a lid, mix the olive oil, lime juice, cider vinegar, cumin, salt, pepper, and garlic salt. Seal, and shake well.
• Pour the oil mixture over the corn mixture, and gently stir to coat all ingredients. Cover, and chill at least 3 hours in the refrigerator before serving.

KRISTI'S CORN SALAD

Steps:

• In a large bowl, toss together the corn, zucchini, pimentos, red onion, and green chile peppers.
• In a jar with a lid, mix the olive oil, lime juice, cider vinegar, cumin, salt, pepper, and garlic salt. Seal, and shake well.
• Pour the oil mixture over the corn mixture, and gently stir to coat all ingredients. Cover, and chill at least 3 hours in the refrigerator before serving.

KERIKERI NEW ZEALAND CORN SALAD

Steps:

• Drain the cooked vegetables well and mix with the cucumber.
• Shake the oil & vinegar together in a screw top jar with salt & pepper, cayenne pepper, minced garlic and green onions and dress the vegetables with this, tossing lightly until all are coated.
• Serve cold.

KRISTI'S CORN SALAD

Steps:

• In a large bowl, toss together the corn, zucchini, pimentos, red onion, and green chile peppers.
• In a jar with a lid, mix the olive oil, lime juice, cider vinegar, cumin, salt, pepper, and garlic salt. Seal, and shake well.
• Pour the oil mixture over the corn mixture, and gently stir to coat all ingredients. Cover, and chill at least 3 hours in the refrigerator before serving.

KRISTI'S CORN SALAD

Steps:

• In a large bowl, toss together the corn, zucchini, pimentos, red onion, and green chile peppers.
• In a jar with a lid, mix the olive oil, lime juice, cider vinegar, cumin, salt, pepper, and garlic salt. Seal, and shake well.
• Pour the oil mixture over the corn mixture, and gently stir to coat all ingredients. Cover, and chill at least 3 hours in the refrigerator before serving.

KRISTINA'S POTATO SALAD

Steps:

• Combine potatoes through peas.
• Combine mayonnaise through horseradish and toss with potatoes mixture.
• Chill.
• If desired, serve on a bed of spinach garnished with olives and lemon wedges.