Super Easy 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.

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.

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 CORN SALAD



Fresh Corn Salad image

I created this fresh corn salad to serve with our lobster dinners that we have about once a month (seafood Sunday). I wanted to do something outside of the traditional sides like corn on the cob and potato. It's now a family favorite! Goes well with a grilled steak or tuna steak as well. The combination of sweet with the corn and salty with the feta is an unexpected delight!

Provided by HP_imagines

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 8

3 ears sweet corn
1 ½ pints cherry tomatoes, halved lengthwise
1 bunch green onions, diced
2 tablespoons minced fresh cilantro
2 tablespoons olive oil
2 tablespoons aged white wine vinegar
salt and ground black pepper to taste
1 (4 ounce) package feta cheese, cubed

Steps:

  • Bring a large pot of water to a boil. Add corn and cook for 10 minutes. Drain and cool under running water so it's easier to handle.
  • Cut corn off the cobs into a large bowl. Add tomatoes, green onions, cilantro, olive oil, vinegar, salt, and pepper and mix together. Add feta cheese just before serving.

Nutrition Facts : Calories 234 calories, Carbohydrate 23.3 g, Cholesterol 25.1 mg, Fat 14 g, Fiber 4.5 g, Protein 8.2 g, SaturatedFat 5.3 g, Sodium 384.3 mg, Sugar 4.6 g

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

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.

SUPER CORN SALAD



Super Corn Salad image

A great 'make ahead' salad to have on hand when expecting family and friends for the weekend. This is one of our favorites and most salad lovers request the recipe. Be sure to refrigerate preferably in a covered jar which I find keeps it crisp and fresh. Only the salad itself goes into the serving bowl - the marinade remains in the jar. Using one of your special glass bowls adds to the presentation.

Provided by Gerry

Categories     < 15 Mins

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 17

2 (12 ounce) cans of drained kernel corn
1/2 cup thinly sliced celery
1/4 cup diced green pepper
1/4 cup diced red pepper
1/4 cup diced yellow sweet pepper (optional)
2 tablespoons chopped green onions
1 tablespoon chopped parsley
marinade
1/4 cup sugar
1/3 cup vinegar
1/4 cup vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dry mustard
1/2 teaspoon tarragon
1/4 teaspoon basil
2 teaspoons parsley

Steps:

  • In mixing bowl add: 2 (12 0z.) cans of drained kernel corn.
  • Add the prepared vegetables.
  • In a small bowl combine the marinade ingredients.
  • Combine and toss, cover and allow to marinate for at least 4 hours.
  • (better if marinated overnight).
  • Store in fridge.

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