Sweet Corn Salad Recipes
BEST EVER FRESH SWEETCORN SALAD
Okay, there are over 600 recipes for 'Fresh Sweetcorn Salad', but after a quick check there didn't seem to be any quite like this one, which I have made and can totally recommend. I found this one by doing a 'Google Search' and it is credited as being an adaptation of a recipe by Ina Garten and published by a foodie called Hannah. Really tasty, quick and easy.
Provided by Kiwi Kathy
Categories Corn
Time 15m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Fill a large pot with salted water and bring to a boil.
- Break each ear of corn in half so it will fit in the pot, and cook until tender and the starchiness is just gone. Drain and immediately immerse the ears of corn in a bowl of 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, roasted red peppers, vinegar, olive oil, salt, and pepper.
- Just before serving, toss in the fresh basil. If you add the basil too early and let the salad sit for a long period of time before serving, it will wilt and darken.
- Taste for seasonings and serve cold or at room temperature.
Nutrition Facts : Calories 164.4, Fat 8.3, SaturatedFat 1.1, Sodium 355.7, Carbohydrate 22.6, Fiber 2.8, Sugar 5.1, Protein 3.7
SWEET-CORN SALAD
Here's a recipe for sweet-corn salad designed to preserve the dignity of the solitary diner. The salad itself requires minimal cooking, which means the small amount of time you spend on it can all be attentive and quite personal. It amounts to simple cutting of kernels from the last of the season's corn cobs, and warming them in good olive oil with garlic, some scallions and a bit of chopped fresh vegetables, then finishing it all with chopped herbs. If corn season has ended, tender butter beans from a can, drained and rinsed, make a perfect substitute. Served with a wedge of good cheese and a thick cut of bread, the salad becomes part of a simple but complete meal, to be eaten in your own good company.
Provided by Tamar Adler
Categories dinner, for one, main course
Number Of Ingredients 10
Steps:
- Scrape the kernels from each cob by holding it vertically in a large bowl, fat end up, and cutting kernels off, into the bowl, with a sharp knife. Freeze the empty cobs for soup stock.
- Heat a large, flat sauté pan. When it's warm, add a good amount of olive oil. Turn the heat down to medium-high, and add the garlic and onion.
- Sprinkle them lightly with kosher salt. Stir periodically for a few minutes, until the onions and garlic have begun to become translucent, then add the tomatoes or cucumbers (or combination). Let sizzle for two minutes, then add the corn and a sprinkle of water.
- Raise the heat, stir once or twice, taste for salt and adjust, then add a few drops of vinegar. Mix through. Turn off heat, add herbs, stir.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 2 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 208 milligrams, Sugar 6 grams, TransFat 0 grams
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.
RAW CORN SALAD
Quick, healthy, and tasty raw corn salad for the summer. No cooking required. Uses fresh, raw, sweet corn on the cob, avocado, and it's easy to tailor to your own tastes.
Provided by Steve Edwards
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Mix corn kernels, tomatoes, cucumber, avocado, onion, cilantro, and green onion together in a large bowl. Add a drizzle of olive oil. Squeeze lime juice into the bowl and season with salt and pepper.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 27.7 g, Fat 9.9 g, Fiber 7.4 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 64.4 mg, Sugar 5 g
SWEET CORN-TOMATO SALAD
I always make this for family events and parties. It reminds me of all the fun barbecues and picnics over the years. Fresh corn and basil make a huge difference in this recipe. -Jessica Kleinbaum, Plant City, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil., In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.
Nutrition Facts : Calories 192 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
MEXICAN-STYLE CORN SALAD
Throw together this simple, no-cook salad in 15 minutes flat for a colourful, speedy side dish
Provided by Chelsie Collins
Categories Side dish
Time 15m
Number Of Ingredients 7
Steps:
- Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.
Nutrition Facts : Calories 165 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein
FRESH SWEET CORN SALAD
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
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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