Robins Thousand Oaks Fresh Corn Salad Recipes

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FRESH CORN SALAD



Fresh Corn Salad image

People who prefer food with some tang find this corn salad particularly appealing. It's a pretty dish besides-and very economical. If you're like me and enjoy growing your own ingredients, you won't have to pick up much at the store.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 13

8 ears fresh corn, husked and cleaned
1/2 cup canola oil
1/4 cup cider vinegar
1-1/2 teaspoons lemon juice
1/4 cup minced fresh parsley
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon dried basil
1/8 to 1/4 teaspoon cayenne pepper
2 large tomatoes, seeded and coarsely chopped
1/2 cup chopped onion
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper

Steps:

  • In a large saucepan, cook corn in enough boiling water to cover for 5-7 minutes or until tender. Drain, cool and set aside. , In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, salt if desired, basil and cayenne pepper. Cut cooled corn off the cob (should measure 4 cups). , Add the corn, tomatoes, onion and peppers to the oil mixture. Mix well. Cover and chill for several hours or overnight.

Nutrition Facts : Calories 102 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 251mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

FRESH CORN SALAD



Fresh Corn Salad image

Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.

Provided by Ina Garten

Categories     side-dish

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 7

5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

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.

FRESH CORN SALAD



Fresh Corn Salad image

Provided by Ina Garten

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 7

5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

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.

FRESH CORN SALAD RECIPE BY TASTY



Fresh Corn Salad Recipe by Tasty image

Here's what you need: red onion, olive oil, lemon, kosher salt, sugar, corn, roma tomato, avocado, freshly ground black pepper

Provided by Katie Aubin

Categories     Sides

Time 40m

Yield 2 servings

Number Of Ingredients 9

¼ red onion, thinly sliced
2 tablespoons olive oil, plus more for drizzling
1 lemon, juiced
1 teaspoon kosher salt, plus more to taste
1 tablespoon sugar
2 ears corn, husked
1 roma tomato, diced
1 avocado, diced
freshly ground black pepper, to taste

Steps:

  • Add the onion, 2 tablespoons olive oil, the lemon juice, 1 teaspoon salt, and the sugar to a small bowl. Toss to combine, then let sit at room temperature for 30 minutes, until the onion softens.
  • Meanwhile, bring a large pot of salted water to a boil. Add the corn, cover, and cook for 5 minutes, until tender. Remove the corn from the pot and let cool to the touch.
  • Place corn on a cutting board with a damp paper towel and cut off the kernels. (The paper towel helps keep the corn from flying everywhere).
  • Add the corn kernels to a large bowl with the tomato, avocado, and the pickled onions, along with the pickling liquid. Season with salt and pepper and toss to combine.
  • Transfer to a serving bowl, then drizzle with olive oil and season with more salt and pepper.
  • Enjoy!

Nutrition Facts : Calories 443 calories, Carbohydrate 52 grams, Fat 27 grams, Fiber 11 grams, Protein 8 grams, Sugar 15 grams

FRESH CORN SALAD



Fresh Corn Salad image

Provided by Molly O'Neill

Categories     salads and dressings, side dish

Time 2h15m

Yield 25 servings

Number Of Ingredients 10

18 ears fresh corn, husk and silk removed
4 scallions, sliced
3 large red bell peppers, cut into 1/2-inch dice
3 large green peppers, cut into 1/2-inch dice
3 cucumbers, peeled, seeded and chopped
1/2 cup chopped fresh dill
1 pint cherry tomatoes, sliced in half
1 1/2 cups extra-virgin olive oil
1/2 cup balsamic vinegar
Salt and freshly ground black pepper to taste

Steps:

  • Slice the corn off the cobs into a very large bowl. In a large pot, bring about 2 quarts of water to boil. Add the corn kernels and cover. Bring to a boil and cook 4 minutes, stirring the corn once every minute and removing silk or husks. Drain and refresh under cold water. Put the corn in a large serving bowl with the remaining vegetables. Add the oil. Toss well. Add the vinegar and salt and pepper to taste and mix well. Marinate 1 to 2 hours.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 428 milligrams, Sugar 8 grams, TransFat 0 grams

FRESH CORN SUMMER SALAD



Fresh Corn Summer Salad image

Here is a bright bowl of summer offered up by Betty Fussell, the cookbook writer and observer of American life. She tells us to organize the vegetables in rows across a platter, which provides a lovely presentation - but there's nothing wrong with piling them in a bowl willy-nilly, a crisp riot of color and flavor.

Provided by Betty Fussell

Categories     easy, quick, salads and dressings, side dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

3 cups fresh corn kernels (from about 5 ears)
1/4 cup chopped scallions
2 small young zucchini (about 1/2 pound), diced
2 small ripe tomatoes (about 1/2 pound), seeded and diced
1 orange sweet bell pepper, seeded and diced
1/4 pound green beans, parboiled 2 minutes and cut into 1/2-inch lengths
1/2 cup packed basil leaves
1 jalapeno pepper, seeded and chopped
1 clove garlic, minced
1/2 cup extra virgin olive oil
2 tablespoons lime juice
Salt and freshly ground black pepper

Steps:

  • In a medium bowl, combine the corn kernels and scallions, and transfer to one end of a serving platter. Place the zucchini, tomatoes, bell pepper and green beans in rows across the platter, until the platter is filled.
  • In the container of a blender, combine the basil leaves, jalapeno, garlic, olive oil and lime juice. Puree until smooth, and season to taste with salt and pepper. Pour the dressing over the vegetables, and serve.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 16 grams, Carbohydrate 25 grams, Fat 19 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 506 milligrams, Sugar 6 grams

RAW CORN SALAD



Raw Corn Salad image

Quick, healthy, and tasty raw corn salad for the summer. No cooking required. Uses fresh, raw, sweet corn on the cob, avocado, and it's easy to tailor to your own tastes.

Provided by Steve Edwards

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

2 ears corn, kernels cut from the cob
1 pint cherry tomatoes, halved
1 cucumber, halved lengthwise and sliced
1 avocado, diced
1 small sweet onion, chopped
¼ bunch fresh cilantro, chopped, or to taste
1 green onion, green parts only, thinly sliced
1 drizzle extra-virgin olive oil
1 lime
salt and ground black pepper to taste

Steps:

  • Mix corn kernels, tomatoes, cucumber, avocado, onion, cilantro, and green onion together in a large bowl. Add a drizzle of olive oil. Squeeze lime juice into the bowl and season with salt and pepper.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 27.7 g, Fat 9.9 g, Fiber 7.4 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 64.4 mg, Sugar 5 g

ROBIN'S THOUSAND OAKS FRESH CORN SALAD



ROBIN'S THOUSAND OAKS FRESH CORN SALAD image

Categories     Salad     Side

Yield 4 servings

Number Of Ingredients 7

5 ears corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup chiffonade fresh basil leaves (directions follow)

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. (Yes, you can use leftover, cooked and cooled corn.) 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. To make chiffonade: Stack basil leaves, then cut across the stack to make small "ribbons."

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