Simplecornsalad Recipes

SIMPLE CORN SALAD

Simple Corn Salad image

When corn is fresh, all you need to do is cut it off the cob and add a few seasonings, for a salad that says "summer."

Provided by Martha Stewart

Time 15m

Number Of Ingredients 5

Ingredients

6 ears corn, husks and silk removed
3 scallions, thinly sliced crosswise (1/2 cup)
2 tablespoons white-wine vinegar
2 tablespoons olive oil
Coarse salt and ground pepper

Steps:

Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels.
To bowl, add scallions, vinegar, and oil. Season generously with salt and pepper; toss to combine. Serve, or cover and refrigerate up to 1 day.

Nutrition Facts : Calories 199 g, Fat 11 g, Fiber 3 g, Protein 6 g

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

Ingredients

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

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

Ingredients

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.

SUMMER CORN SALAD

Summer Corn Salad image

Provided by Food Network Kitchen

Categories side-dish

Yield 4 servings

Number Of Ingredients 9

Ingredients

5 ears corn, boiled or grilled
1 tomato, seeded and diced
1 red onion, chopped
1 green bell bell pepper, diced
1 lime, juiced
3 tablespoons olive oil
Fresh cilantro, to taste
Salt
Pepper

Steps:

Remove kernels with paring knife and place in large bowl. Add tomato, onion, and green pepper. Toss to combine. Add lime juice and olive oil. Snip in cilantro and season with salt and pepper. Serve.

CORN SALAD WITH TOMATOES, BASIL AND CILANTRO

Corn Salad With Tomatoes, Basil and Cilantro image

High summer produce comes together in this simple mix, tangy with lime juice and full of fresh herbs. Even in the height of the season, corn gets a touch sweeter when heated, and the easiest way to do it is in the microwave. It takes just a few minutes to zap the corn cobs in their husks, which makes them easy to shuck. The silks will slip right off the sweeter and still-crisp corn. Picking basil and cilantro leaves by hand then tearing them right over the salad keeps their delicate fragrance intact. Serve this with anything off the grill or alongside tacos or sandwiches.

Provided by Genevieve Ko

Categories dinner, easy, lunch, quick, snack, weeknight, salads and dressings, vegetables, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

5 ears of corn
1 pint cherry or grape tomatoes, halved
1 lime
3 tablespoons extra-virgin olive oil
Salt
1/4 teaspoon minced seeded fresh habanero or other very hot chile (optional)
1/2 cup fresh basil leaves
1/4 cup fresh cilantro leaves

Steps:

Microwave the corn in their husks on high for 3 minutes. Shuck the corn - the silks will come off easily. (If you want to boil or steam the corn on the stovetop, you can shuck the corn first then cook just until brighter in color, 2 to 3 minutes.) Cut the kernels off the cobs, transfer them to a large bowl and add the tomatoes.
Finely grate the zest of the lime directly over the corn mixture, then squeeze the juice from the lime all over. Add the oil, a generous pinch of salt and the chile, if using. Mix well, then tear the herbs over the salad and gently fold them in. Season to taste with salt and serve, or refrigerate in an airtight container for up to 1 day.

GRILLED CORN "TABBOULEH"

Grilled Corn

Grilled fresh corn kernels take the place of bulgur wheat and lend a slightly sweet edge in Virginia's version of the Lebanese grain salad known as tabbouleh (also sometimes spelled tabouleh or tabouli). Aleppo pepper is mild-if you love heat, add more!

Provided by VirginiaWillis

Categories Corn Salad

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

6 ears corn, shucked
¾ cup fresh flat-leaf parsley
2 tablespoons chopped fresh mint
1 tablespoon finely chopped jalapeno pepper
1 clove garlic, minced
1 ½ teaspoons extra-virgin olive oil
1 teaspoon ground Aleppo pepper, or more to taste
1 teaspoon ground coriander
1 teaspoon lemon zest
2 tablespoons lemon juice
¾ teaspoon flaky sea salt
¼ teaspoon freshly ground black pepper

Steps:

Preheat a grill pan or outdoor grill over high heat. Lightly oil grate.
Add ears of corn to pan and grill, turning occasionally, until lightly charred on all sides and tender, 12 to 15 minutes.
Transfer corn to a cutting board. Let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs. Discard cobs or reserve for another use. Coarsely chop 1/4 cup parsley leaves and transfer to a large bowl. Add remaining 1/2 cup parsley leaves, the corn, mint, jalapeño, garlic, oil, Aleppo pepper, coriander, lemon zest, and lemon juice to bowl. Stir to combine. Season with salt and black pepper. Serve salad immediately or chill, covered, overnight.

Nutrition Facts : Calories 143.9 calories, Carbohydrate 28.1 g, Fat 3.6 g, Fiber 4.7 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 357.2 mg

SUPER EASY FRESH CORN SALAD

Super Easy Fresh Corn Salad image

This is a wonderfully simple corn salad. Great for picnics or cookouts (we had this for Memorial Day this year!) It's a great way to show off all the wonderful fresh corn and basil from the Farmer's Market in the summertime!

Provided by Kozmic Blues

Categories Corn

Time 13m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

5 ears sweet corn, shucked
1/2 cup minced red onion (1 small onion)
3 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon salt (or to taste)
1/2 teaspoon fresh ground black pepper (or to taste)
1/2 cup fresh basil leaf, sliced into ribbons

Steps:

Cook the ears of corn for about 5-7 minutes in a large pot of boiling salted water.
Drain and place into a bowl of ice water to stop the cooking.
When corn is cooled, cut kernels off of the cob.
Mix corn in a large bowl with red onions, oil, vinegar, salt and pepper.
Toss in fresh basil ribbons right before serving.
I usually taste to see if more salt and pepper is needed.
Can be served cold or at room temperature.

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