Ranch Sweet Corn Salad Recipes

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CORN AND PASTA SALAD WITH HOMEMADE RANCH DRESSING



Corn and Pasta Salad with Homemade Ranch Dressing image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 servings (as a side dish)

Number Of Ingredients 12

4 ounces gemelli pasta
1 small garlic clove
Kosher salt and freshly ground black pepper
1/3 cup reduced-fat sour cream
1/3 cup buttermilk
2 teaspoons cider vinegar
1 scallion, minced
2 small ears fresh corn
8 ounces grape tomatoes, preferably mixed heirloom, halved
1/4 small red onion, thinly sliced lengthwise
4 cups baby arugula
2 slices bacon, cooked until crisp in the microwave, and crumbled

Steps:

  • Cook the pasta in boiling salted water according to package directions; drain and run under cold water to cool.
  • Meanwhile, finely chop the garlic clove on a cutting board; sprinkle with salt. Using the blade of a chef's knife, press down onto garlic, smashing it to make a paste. Add the garlic paste to a large bowl with the sour cream, buttermilk, cider vinegar and scallion; season with salt and pepper. Whisk the dressing until smooth and reserve.
  • Cut the kernels from the corn (breaking sheets of kernels into about 2-inch pieces, if desired). Add the corn, tomatoes, onion and arugula to bowl with dressing; gently toss to coat. Sprinkle with the bacon.
  • Nutritional analysis per serving Calories 148; Total Fat 3g (Sat Fat 1.5g, Mono Fat 0.4g, Poly Fat 0.3g) ; Protein 6g; Carb 25g; Fiber 3g; Cholesterol 9.5mg; Sodium 159mg;

Nutrition Facts : Calories 148 calorie, Fat 2 grams, SaturatedFat 1.5 grams, Cholesterol 9.5 milligrams, Sodium 159 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 6 grams

BEST EVER FRESH SWEETCORN SALAD



Best Ever Fresh Sweetcorn Salad image

Okay, there are over 600 recipes for 'Fresh Sweetcorn Salad', but after a quick check there didn't seem to be any quite like this one, which I have made and can totally recommend. I found this one by doing a 'Google Search' and it is credited as being an adaptation of a recipe by Ina Garten and published by a foodie called Hannah. Really tasty, quick and easy.

Provided by Kiwi Kathy

Categories     Corn

Time 15m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

5 ears corn, shucked
1/2 cup red onion, small-diced
1/2 cup roasted red pepper, small-diced (roast your own or use store-bought for convenience)
3 tablespoons apple cider vinegar
3 tablespoons olive oil
1/2 teaspoon salt, kosher
1/2 teaspoon black pepper, freshly ground
1/2 cup fresh basil leaf, chiffonade (thinly sliced)

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.

Nutrition Facts : Calories 164.4, Fat 8.3, SaturatedFat 1.1, Sodium 355.7, Carbohydrate 22.6, Fiber 2.8, Sugar 5.1, Protein 3.7

QUICK CORN SALAD



Quick Corn Salad image

This sensational salad is a delight to serve because you can make it ahead and it's an easy way to put garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate. -Rita Reifenstein, Evans City, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 6

2 cups fresh or frozen sweet corn
3/4 cup chopped tomato
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup ranch salad dressing

Steps:

  • In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.

Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

CREAMY CORN SALAD



Creamy Corn Salad image

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

6 cups frozen corn, thawed
3 cups chopped seeded tomatoes
1 cup cubed avocado
2/3 cup julienned sweet red pepper
2/3 cup julienned green pepper
1/2 cup chopped onion
DRESSING:
1 cup mayonnaise
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon salt
1/8 teaspoon pepper

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.

CREAMY RANCH CORN SALAD RECIPE - (4.3/5)



Creamy Ranch Corn Salad Recipe - (4.3/5) image

Provided by ukiahgal67

Number Of Ingredients 6

1 pkg (16-oz) frozen whole kernel corn or (2)cans of drained kernel corn
1-2 clove garlic, minced
2-3 green onions, chopped
1 medium tomato, seeded & diced
1/2 c red or green peppers, diced
1 c bottle ranch dressing

Steps:

  • Mix everything together and stick in fridge until ya get ready to serve.

RANCH CORN SALAD



Ranch Corn Salad image

Make and share this Ranch Corn Salad recipe from Food.com.

Provided by LorenLou

Categories     Corn

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (16 ounce) package frozen whole kernel corn, partially thawed
6 -8 slices bacon, cooked crisp and crumbled
2 cloves garlic
1 -2 fresh jalapeno, chopped (you decide how much heat!)
1/4 cup chopped black olives
2 -3 chopped green onions
1 cup shredded sharp cheddar cheese (or colby/jack, etc.)
1 cup bottled ranch dressing (more or less, according to your taste)

Steps:

  • Combine all the veggies.
  • Add the dressing, just enough to coat the vegetables well.
  • Gently stir in the cheese and bacon.
  • Refrigerate until serving.

RANCH & SWEET CORN SALAD



Ranch & Sweet Corn Salad image

Make this Ranch & Sweet Corn Salad your new go-to salad. Fresh veggies, corn, cheese and ranch dressing make an amazing flavor combination that even the pickiest eaters at your table will love. Serve up Ranch & Sweet Corn Salad tonight.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 9 servings, 1 cup each

Number Of Ingredients 6

4 cups loosely packed torn romaine lettuce
1 pkg. (10 oz.) frozen corn, thawed
2 cups grape tomatoes
1 large green pepper, chopped
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
2/3 cup KRAFT Classic Ranch Dressing

Steps:

  • Toss lettuce with corn, tomatoes and peppers in large bowl; sprinkle with cheese.
  • Add dressing just before serving; mix lightly.

Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

RANCH CORN SALAD



Ranch Corn Salad image

Ranch Corn Salad with frozen corn, bell peppers, cilantro, and green onion covered in an easy semi-homemade ranch dressing. This super simple and delicious corn side dish recipe is the perfect thing to bring to summertime gatherings. Ready to eat in just 15 minutes.

Provided by Jessica - Together as Family

Categories     Salad     Side Dish

Time 15m

Number Of Ingredients 11

1 bag (12 oz) frozen corn
1/3 cup diced red bell pepper
1/3 cup diced green bell pepper
1/3 cup diced orange bell pepper
1/2 cup ranch dressing ((or more to taste))
1 teaspoon garlic salt
½ teaspoon Italian seasoning
¼ teaspoon onion powder
¼ teaspoon black pepper
1/4 cup chopped cilantro
1/4 cup sliced green onions ((green part only))

Steps:

  • Prior to starting, put the frozen corn out on the counter (at room temperature) and let it thaw for 15-30 minutes.
  • In a large mixing bowl, or a serving bowl if using, mix together the semi-thawed corn and chopped bell peppers.
  • In a small bowl, whisk together the ranch dressing, garlic salt, Italian seasoning, black pepper, and onion powder. Pour it over the bell pepper + corn mixture, and stir to combine well.
  • Add the chopped cilantro and sliced green onions. Mix together.
  • The corn salad can be served immediately OR if you prefer a colder salad (and it allows time for the flavors to develop), cover the bowl with a lid or plastic wrap and refrigerate for up to 4 hours before serving.
  • Serve as a side dish or serve with Fritos corn chips or tortilla chips as a dip. Either way is delicious!

Nutrition Facts : Calories 150 kcal, Carbohydrate 16 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 573 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 7 g, ServingSize 1 serving

CONFETTI CORN SALAD



Confetti Corn Salad image

A quick and tasty salad which makes a great addition to any cookout.

Provided by MECTE

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 8

2 cups sweet kernel corn
¾ cup diced tomato
½ cup diced orange bell pepper
½ cup chopped celery
¼ cup diced red onion
1 clove garlic, minced
½ cup prepared ranch salad dressing
½ cup chopped fresh cilantro, divided

Steps:

  • Mix corn, tomato, bell pepper, celery, red onion, and garlic in a bowl. Pour ranch dressing over the corn mixture; stir. Fold all but 1 tablespoon cilantro into the corn mixture. Sprinkle reserved cilantro over the salad to serve.

Nutrition Facts : Calories 117.2 calories, Carbohydrate 10.2 g, Cholesterol 4.1 mg, Fat 8.3 g, Fiber 1.7 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 158.2 mg, Sugar 2.9 g

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