Sweet Corn And Fennel Salad Recipes

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FENNEL SALAD WITH APPLES AND FRESH CORN



Fennel Salad With Apples and Fresh Corn image

This salad has a nice crunch to it and using fresh sweet corn makes it so delicious and compliments very well the fennel.

Provided by Chouny

Categories     Corn

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

2 large fennel bulbs (thinly sliced, hearts removed)
1 apple, thinly sliced (royal gala or granny smith)
1/4 cup red onion (thinly sliced lengthwise)
1 corn (fresh and cooked)
1/4 cup olive oil
1/2 lemon juice
1 tablespoon fennel leaves (chopped)
1/2 teaspoon sugar
salt
pepper

Steps:

  • Remove the tough outer leaves of the fennel, cut off the tops and bottoms throw them out. Cut each bulb in half and cut out the cores, discard them.
  • Cut each bulb in half lengthways, then slice as thinly as possible.
  • Keep skin on apple and cut them as thinly as possible.
  • Cut red onion as thinly as possible.
  • With a knife cut along the core of cooked corn in order to remove kernels.
  • Mix together ingredients for the vinaigrette and pour over salad.
  • Refrigerate for a few hours before serving.

Nutrition Facts : Calories 190.2, Fat 13.9, SaturatedFat 1.9, Sodium 68.1, Carbohydrate 17.5, Fiber 5.3, Sugar 5.8, Protein 1.9

FRESH SWEET CORN SALAD



Fresh Sweet Corn Salad image

This salad is fresh, light, and goes with everything. Be sure to use fresh sweet corn when making it, the sweeter the better. If you make it the day before serving, flavors will have a chance to blend. This keeps for several days in the fridge. Cook time is minimum chill time.

Provided by Terri F.

Categories     Corn

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 10

6 ears fresh sweet corn
1 red bell pepper, diced
1 orange bell pepper, diced
6 green onions, finely sliced (scallions)
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh parsley, chopped
1/3 cup rice vinegar, seasoned with basil and oregano (I use Nakano brand)
1/4 cup extra virgin olive oil
salt
pepper

Steps:

  • Remove husk from corn and steam in salted water until tender.
  • Drain corn and cut from cob.
  • In a large bowl, mix corn, red and orange peppers, scallions, cilantro, and parsley.
  • Add vinegar, olive oil, and salt and pepper, and mix well.
  • Chill several hours or overnight.

Nutrition Facts : Calories 129.4, Fat 7.7, SaturatedFat 1.1, Sodium 13.3, Carbohydrate 15.5, Fiber 2.8, Sugar 3.7, Protein 2.7

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