Secret Recipe Cold Corn Salad
SECRET RECIPE COLD CORN SALAD
I definitely recommend doubling this recipe as it is so good that you won't have a kernel left. If you are serving this to kids you don't have to put in the red onion and if you have trouble finding sour pickles a deli will always sell you some sour pickle juice if you just ask. Due to the pickle juice, this will develop a sour taste if left overnight so use within a couple of hours of preparing. Enjoy!
Provided by scancan
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Steam corn if using.
- Drain well.
- Dice vegetables and add to the corn.
- Add remaining ingredients and mix well.
- Chill for 30 minutes before serving.
FRESH CORN AND TOMATO SALAD
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.
FRESH CORN SALAD
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
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.
MEXICAN STREET CORN SALAD RECIPE
Steps:
- Heat oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
- While the corn is cooking, mix together mayonnaise, cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
- Serve immediately and store any leftovers in the refrigerator.
Nutrition Facts : Calories 187 kcal, Carbohydrate 21 g, Protein 5 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 271 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
COLD CORN SALAD
Cold salad is made with corn and peppers. You will be proud to take with you for any holiday occasion!
Provided by LORI HAUSSY
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the corn, yellow pepper, red pepper, green pepper, red onion, cucumber, tomato and mayonnaise. Adjust the amount of mayonnaise to your liking. Chill until serving.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 13.2 g, Cholesterol 7 mg, Fat 15 g, Fiber 1.8 g, Protein 2 g, SaturatedFat 2.3 g, Sodium 107.4 mg, Sugar 3.2 g
COLD CORN SALAD
I found this on the net while looking for some corn recipes that were served cold. This is so simple and so good! It's a great side for picnics, take-alongs, pot lucks and just about anything you'd want to take as food.
Provided by FLUFFSTER
Categories Corn
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the corn, yellow, red and green bell peppers, red onion, cucumber, tomato and mayonnaise.
- Adjust the amount of mayonnaise to your liking.
- Chill until serving.
Nutrition Facts : Calories 129.8, Fat 7, SaturatedFat 1, Cholesterol 5.1, Sodium 142.2, Carbohydrate 17.3, Fiber 1.8, Sugar 2.5, Protein 2
COOL CORN SALAD
A tangy dressing drapes the veggies in this vibrant salad Although the recipe has quite a few ingredients, it's simple to make. It's great for summer cookouts.-Sheli Jo McMahon, Menomonie, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a salad bowl, combine the corn, carrots, onion and pimientos. Combine the remaining ingredients; pour over vegetables and toss to coat. Cover and refrigerate for 1 hour before serving.
Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 338mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein.
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