Mushroom Cheese Sweetcorn Salad Recipes

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.

SWEET CORN-TOMATO SALAD

Steps:

• Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil., In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.

BEST EVER FRESH SWEETCORN SALAD

Steps:

• Fill a large pot with salted water and bring to a boil.
• Break each ear of corn in half so it will fit in the pot, and cook until tender and the starchiness is just gone. Drain and immediately immerse the ears of corn in a bowl of 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, roasted red peppers, vinegar, olive oil, salt, and pepper.
• Just before serving, toss in the fresh basil. If you add the basil too early and let the salad sit for a long period of time before serving, it will wilt and darken.
• Taste for seasonings and serve cold or at room temperature.

MUSHROOM, CHEESE, SWEETCORN SALAD

Steps:

• 1. Boil unpeeled mushrooms in salted water until soft. Cool to room temperature.
• 2. Cut mushrooms into cubes and place in a large bowl.
• 3. Add cheese, onion and sweetcorn.
• 4. Add mayonnaise and mix well.
• 5. Season with salt and pepper.

MUSHROOM SALAD IN CHEESE CRISPS

Steps:

• Preheat oven to 425 degrees F.
• Spray a baking sheet with olive oil non-stick cooking spray. Line baking sheet with parchment paper, and then spray paper with cooking spray. Place 1/2 cup shredded cheese on half of the baking sheet and shape into circle about 5 inches in diameter. Form a second circle on other half of baking sheet. (Try using a frozen whipped topping plastic top as a pattern for shaping the cheese crisps.)
• Bake for about 5 minutes, or until cheese is golden around edges. Using a wide spatula, carefully turn cheese rounds over. Bake for about 2 minutes longer, or until deep golden color around edges and set in center. Using the spatula, carefully remove rounds and drape them over a large rolling pin suspended like a bridge between 2 tall cans to shape. Let cool while shaped over rolling pin. Repeat with remaining cheese to make 2 more circles.
• In a medium bowl, combine mushrooms, tomatoes, spinach, and onion. Add dressing and toss to combine. To serve, place a cheese crisp on each of 4 salad plates and then top with a spoonful of salad.

CORN WITH MUSHROOMS

Steps:

• Melt butter in sauce pan.
• Add mushrooms and cook uncovered over medium heat stirring occasionally until tender.
• Add remaining ingredients, stirring occasionally until tender about 5 to 7 minutes.

MEXICAN-STYLE CORN SALAD

Steps:

• Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.

CHEESY MUSHROOM OMELETTE

Steps:

• Heat the olive oil in a small non-stick frying pan. Tip in the mushrooms and fry over a high heat, stirring occasionally for 2-3 mins until golden. Lift out of the pan into a bowl and mix with the cheese and parsley.
• Place the pan back on the heat and swirl the eggs into it. Cook for 1 min or until set to your liking, swirling with a fork now and again.
• Spoon the mushroom mix over one half of the omelette. Using a spatula or palette knife, flip the omelette over to cover the mushrooms. Cook for a few moments more, lift onto a plate and serve with oven chips and salad.