Supereasyfreshcornsalad Recipes
FRESH SUMMER CORN SALAD
This fresh corn salad is a refreshingly simple side dish, perfect for a hot summer night or afternoon picnic.
Provided by ltlmsmfft
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add corn and cook until the starchiness is just gone, about 3 minutes. Drain and immerse immediately in ice water to stop the cooking process and to set the color. Allow to cool, about 10 minutes.
- Remove kernels, cutting close to the cobs.
- Toss corn kernels with red onion, vinegar, olive oil, salt, and pepper in a large bowl. Toss in fresh basil just before serving. Taste and adjust seasonings. Serve at room temperature, or cold.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 13.3 g, Fat 6.4 g, Fiber 1.9 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 169.8 mg, Sugar 2.5 g
SUPER CORN SALAD
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
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.
SUPER EASY FRESH CORN SALAD
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
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.
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.
SOUR CREAM CORNBREAD
Steps:
- Preheat oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
- In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.
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