Summer Roasted Corn Salad Recipes

SOUTHWESTERN ROASTED CORN SALAD

Steps:

• Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
• Preheat grill for high heat. Remove silks from corn, but leave the husks.
• Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
• Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
• In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

ROASTED SUMMER CORN SALAD

Steps:

• Begin by combining 1/2 Tbsp Olive Oil with the 1 Tsp of Garlic Salt, then brush on each ear of corn. Wrap the corn in the foil and cook on the grill or in a skillet for about 5 minutes on each side until lightly roasted.
• Once the corn is done, cut it off the cob and add to a medium sized bowl.
• In a small skillet spray with non-stick cooking spray and add another 1/2 Tbsp Olive Oil. Then, add in the onion and let this cook for about 5 minutes until soft.
• Add the cooked onion in the bowl with the corn.
• Mix in the tomatoes, cilantro, and garlic.
• Add in garlic salt to taste.
• Top with fresh Mozzarella.
• Chill for at least 2 hours in the fridge and serve.

ROASTED CORN SALAD

Steps:

• Start with roasting corn kernel. Heat a castiron skillet until smoking hot. Add 1 tablespoon of oil. Season with a pinch of salt and pepper.
• Roast the corn kernels for about 5-6 minutes, stirring in between, until the corn looks charred and smells really good.
• Keep the corn aside and let it cool completely before adding other vegetables.
• Mix well all the ingredients for the dressing and keep aside.
• For making the salad, in a salad bowl add cooled Roasted Corn, chopped Cucumber, halved cherry tomatoes, onion, avocado and fresh Coriander.
• Drizzle desired amount of dressing and toss everything well.

CHRISSY TEIGEN APPROVES OF CAMERON DIAZ'S ROASTED-CORN-AND-PEA SALAD RECIPE: "I NEED MORE!"

Steps:

• In a small bowl, add some of the Champagne vinegar, olive oil, freshly squeezed orange juice, salt, and 1 teaspoon of freshly grated garlic. Whisk the ingredients together until thoroughly combined.
• Using a knife, remove all of the kernels from your ear of corn.
• Drizzle a tablespoon of olive oil in a skillet over medium heat. Add the corn and a pinch of kosher salt.
• Roast the corn for about five minutes, stirring constantly with a wooden spoon until all sides of the kernels are lightly toasted and slightly caramelized.
• Next, slice about five whole snap peas into rings and add them to a small bowl.
• Once the corn is fully roasted, add it to the bowl with the snap peas.
• Drizzle your preferred amount of vinaigrette over the peas and corn and use a spoon to combine.
• Top the salad with a generous sprinkle of feta cheese, and enjoy!

SUMMER CORN SALAD

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.

ROASTED CORN SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Cut the kernels off the corn cobs using a sharp knife. Toss with 1 tablespoon of the oil and a generous pinch of salt and pepper. Spread out on to a baking sheet and roast, stirring occasionally, until lightly browned, about 30 minutes.
• Whisk the vinegar and mustard together in a large bowl. While whisking, slowing drizzle in the remaining 1/4 cup oil and with season with salt and pepper. Add the roasted corn, tomatoes, basil, scallions and beans and toss well.

SUMMER CORN SALAD

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.

GRILLED CORN SUMMER PASTA SALAD RECIPE BY TASTY

Steps:

• Microwave the corn on a microwave-safe plate on high for 7 minutes. Remove from the microwave, and grip the corn with a dish towel. Then cut off the bottom end with a serrated knife. Slide the corn out of the husk. It should come out fairly easily with none of the silky string mess.
• Brush the corn with olive oil, then place on a cast iron grill pan or outdoor grill over medium-high heat. Grill for 5-6 minutes on each side, until the kernels are slightly charred.
• Insert the narrow end of an ear of corn into the center hole of a bundt pan. Holding the corn steady with one hand, saw off the kernels with a serrated knife. The kernels will fall into the pan for easy collection.
• Make the cilantro-lime vinaigrette: Combine the cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, and pepper in a food processor and blend until smooth.
• In a large bowl, add the pasta, corn, tomatoes, red onion, avocado, and vinaigrette, and mix until well-combined.
• Enjoy!

SUMMER CORN SALAD

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.