Summer Anytime Crisp Corn Salad Recipes

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SUMMER CORN SALAD



Summer Corn Salad image

This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette.

Provided by Eileen

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 7

6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
¼ cup chopped fresh basil
¼ cup olive oil
2 tablespoons white vinegar
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
  • In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

Nutrition Facts : Calories 305.5 calories, Carbohydrate 42.8 g, Fat 15.6 g, Fiber 6.1 g, Protein 6.2 g, SaturatedFat 2.2 g, Sodium 8.7 mg, Sugar 9.5 g

SUMMER CORN SALAD



Summer Corn Salad image

Provided by Food Network

Categories     side-dish

Time 5m

Yield 8 servings

Number Of Ingredients 8

4 ears corn
1 red onion, cut into small dice
1 green bell pepper, cut into small dice
1 red bell pepper, cut into small dice
Handful fresh cilantro, finely chopped
2 to 3 tablespoons extra-virgin olive oil
Juice of 1 lime
Kosher salt and freshly ground black pepper

Steps:

  • Shave the corn off the cob and place in a bowl. Add the onions, bell peppers and cilantro and mix.
  • In a separate bowl, whisk together the olive oil, lime juice and a pinch of salt and pepper. Dress the corn with the mixture, adding additional salt and pepper if needed.

SUMMER ANYTIME CRISP CORN SALAD



Summer Anytime Crisp Corn Salad image

This quick and easy salad is so tasty as a replacement for other salads at picnics, pitch-ins, and barbecues. No mayo to spoil, and goes together in a snap. I've left out the tomato and it's still great. In winter, I make this with hamburgers to remind us summer is not far away. I use super-sweet, sweet yellow and white, or Summer Crisp corn. If you use fresh sweet corn, be sure to blanch it first and then give it a bath in ice water to keep it crispy. Tasty ! Easily doubled -- this batch makes just enough for my husband and I.

Provided by MOOSETRAX75

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 10

3 tablespoons apple cider vinegar
2 tablespoons white sugar
1 tablespoon olive oil
1 tablespoon water
1 pinch salt and ground black pepper
1 (15.25 ounce) can sweet corn, drained
½ cup chopped green bell pepper
½ cup chopped red bell pepper
⅓ cup chopped sweet onion
1 small tomato, chopped

Steps:

  • Whisk together the apple cider vinegar, sugar, olive oil, water, salt, and pepper in a large bowl. Add the corn, green and red bell peppers, onion, and tomato, and lightly toss. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 161.8 calories, Carbohydrate 30.5 g, Fat 4.5 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 321.8 mg, Sugar 11.9 g

SUMMER CORN SALAD



Summer Corn Salad image

This beautiful salad truly captures the summer season. It's chock full of fresh veggies and basil, and feta cheese gives it a rich, tangy flavor the whole family will love. -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 10

5 teaspoons olive oil, divided
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1-1/2 cups fresh or frozen corn, thawed
1-1/2 cups cherry tomatoes, halved
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 cup crumbled feta cheese

Steps:

  • In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside., In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat., Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.

Nutrition Facts : Calories 136 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 231mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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

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