Robins Thousand Oaks Fresh Corn Salad Recipes

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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 AND TOMATO SALAD



Fresh Corn and Tomato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 cups

Number Of Ingredients 8

3 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, shucked
2 cups red or orange grape tomatoes, halved
8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes
1 bunch scallions, thinly sliced
1 1/2 cups fresh basil leaves

Steps:

  • Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
  • Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

EASY CORN SALAD - GREAT SIDE FOR BBQS



Easy Corn Salad - Great Side for BBQs image

This recipe combines canned items with fresh items, so it's really quick to prepare and tastes very fresh. Perfect for summer! The amounts indicated below are what I use when I make a big batch for barbeques, so I suggest cutting down for a family-size portion. Refrigerate for extra cool freshness! Keeps well in refrigerator.

Provided by experimentalcook

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 20m

Yield 24

Number Of Ingredients 10

2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15.25 ounce) can Mexican-style corn, drained
2 (7 ounce) cans Mexican-style corn, drained
1 (15.25 ounce) can yellow and white corn, drained
2 (11 ounce) cans white corn with chipotle peppers
1 large seedless cucumber, peeled and diced
1 cup diced red bell peppers
1 cup chopped fresh cilantro leaves
¼ cup diced red onion, or more to taste
1 ½ limes, juiced

Steps:

  • Mix tomatoes with green chile peppers, Mexican-style corn, yellow and white corn, white corn with chipotle peppers, cucumber, red bell peppers, cilantro, red onion, and lime juice together in a large bowl.

Nutrition Facts : Calories 65.3 calories, Carbohydrate 15.5 g, Fat 0.6 g, Fiber 2 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 322.8 mg, Sugar 0.9 g

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 SUMMER CORN SALAD



Fresh Summer Corn Salad image

This fresh corn salad is a refreshingly simple side dish, perfect for a hot summer night or afternoon picnic.

Provided by ltlmsmfft

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 7

4 ears fresh corn, shucked
½ cup finely diced red onion
2 ½ tablespoons red wine vinegar
2 ½ tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon ground black pepper
5 tablespoons thinly sliced fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil. Add corn and cook until the starchiness is just gone, about 3 minutes. Drain and immerse immediately in ice water to stop the cooking process and to set the color. Allow to cool, about 10 minutes.
  • Remove kernels, cutting close to the cobs.
  • Toss corn kernels with red onion, vinegar, olive oil, salt, and pepper in a large bowl. Toss in fresh basil just before serving. Taste and adjust seasonings. Serve at room temperature, or cold.

Nutrition Facts : Calories 109.6 calories, Carbohydrate 13.3 g, Fat 6.4 g, Fiber 1.9 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 169.8 mg, Sugar 2.5 g

SWEET CORN-TOMATO SALAD



Sweet Corn-Tomato Salad image

I always make this for family events and parties. It reminds me of all the fun barbecues and picnics over the years. Fresh corn and basil make a huge difference in this recipe. -Jessica Kleinbaum, Plant City, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 14

8 medium ears sweet corn, husked
1 large sweet red pepper, chopped
2 cups cherry tomatoes, halved
1 small red onion, finely chopped
1/4 cup coarsely chopped fresh basil
DRESSING:
1/2 cup canola oil
1/4 cup rice vinegar
2 tablespoons lime juice
1-1/4 teaspoons salt
1/2 to 1 teaspoon hot pepper sauce
1/2 teaspoon garlic powder
1/2 teaspoon grated lime zest
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 192 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CORN SALAD



Corn Salad image

A hint of lime and fresh herbs bring a flavor boost to this simple, make-ahead corn salad that's ideal for summer.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

6 ears corn
2 medium vine tomatoes, chopped
3 scallions, thinly sliced crosswise
2 sprigs fresh basil
1 lime, juiced
1/4 cup extra-virgin olive oil
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper

Steps:

  • Remove corn kernels from cobs and place in a large bowl.
  • With the side of a spoon, scrape corn milk from cobs into the bowl. Add remaining ingredients and stir to combine.
  • Corn salad can be made a day ahead and stored in the fridge. Remove from fridge at least 30 minutes before serving.

CORN SALAD



Corn Salad image

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

Provided by Kate DeMello

Categories     Corn

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups corn (fresh or frozen whole kernel)
3/4 cup cucumber, peeled, seeded and diced
1/2 cup diced red onion
3 tomatoes, chopped
6 scallions, chopped into 1/4-inch segments
3 tablespoons sour cream
salt and pepper
1/4 cup red wine vinegar
1/2 cup salad oil
3 tablespoons chopped fresh cilantro

Steps:

  • Combine corn, cucumbers, onions, tomatoes, and scallions in salad bowl.
  • In a separate bowl, blend sour cream with salt, pepper, vinegar, oil and chopped cilantro.
  • Add sour cream mixture to corn and toss gently to coat.
  • Chill and serve in large bowl,.

Nutrition Facts : Calories 243.5, Fat 20.1, SaturatedFat 3.3, Cholesterol 3.1, Sodium 12.9, Carbohydrate 15.8, Fiber 2.6, Sugar 5.2, Protein 2.9

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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Top Asked Questions

How to make corn salad at home?
Summer Corn Salad Recipe 1 Combine the corn, bell pepper, onion, tomatoes, and cilantro in a mixing bowl. 2 In a small bowl or measuring cup, combine the oil, lime juice, garlic, salt, and pepper. Whisk or stir to combine. 3 Pour the dressing over the vegetables. Stir well to coat everything. Serve immediately or refrigerate until ready to serve.
What is in this summer corn salad?
This Summer Corn Salad definitely can (and should be!) enjoyed all year round! It is a fresh corn salad made with onion, bell pepper, avocado, and corn! Fresh or frozen corn will work!
Can you eat corn salad all year round?
This Summer Corn Salad definitely can (and should be!) enjoyed all year round! It is a fresh corn salad made with onion, bell pepper, avocado, and corn! Fresh or frozen corn will work! My favorite part of a good summer BBQ is the fresh fruit and amazing side dishes to serve with whatever we’re grilling.
What to do with corn on the cob for dinner?
Use a sharp knife to cut the kernels from the cob and place into a large mixing bowl. Toss corn with tomatoes, cucumber, avocado, onion, basil, and mint. In a small bowl, whisk together cider vinegar, red wine vinegar, olive oil, salt, and pepper. Pour dressing over salad and toss to combine.

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