QUICK CORN SALAD
This sensational salad is a delight to serve because you can make it ahead and it's an easy way to put garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate. -Rita Reifenstein, Evans City, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.
Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
FRESH CORN SALAD RECIPE BY TASTY
Here's what you need: red onion, olive oil, lemon, kosher salt, sugar, corn, roma tomato, avocado, freshly ground black pepper
Provided by Katie Aubin
Categories Sides
Time 40m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Add the onion, 2 tablespoons olive oil, the lemon juice, 1 teaspoon salt, and the sugar to a small bowl. Toss to combine, then let sit at room temperature for 30 minutes, until the onion softens.
- Meanwhile, bring a large pot of salted water to a boil. Add the corn, cover, and cook for 5 minutes, until tender. Remove the corn from the pot and let cool to the touch.
- Place corn on a cutting board with a damp paper towel and cut off the kernels. (The paper towel helps keep the corn from flying everywhere).
- Add the corn kernels to a large bowl with the tomato, avocado, and the pickled onions, along with the pickling liquid. Season with salt and pepper and toss to combine.
- Transfer to a serving bowl, then drizzle with olive oil and season with more salt and pepper.
- Enjoy!
Nutrition Facts : Calories 443 calories, Carbohydrate 52 grams, Fat 27 grams, Fiber 11 grams, Protein 8 grams, Sugar 15 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.
CORN SALAD
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
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.
CORN SALAD I
A delicious cold salad for hot summer days, and so simple to make.
Provided by Bev Barnes
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 4
Steps:
- In a bowl, mix the corn, green onions and eggs. Add enough salad dressing to create a smooth creamy consistency. Sprinkle with paprika for color.
Nutrition Facts : Calories 108.9 calories, Carbohydrate 10.8 g, Cholesterol 109.3 mg, Fat 5.8 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 1.2 g, Sodium 266.3 mg, Sugar 2.9 g
SUMMER CORN SALAD
This beautiful salad truly captures the summer season. It's chock full of fresh veggies and basil, and feta cheese gives it a rich, tangy flavor the whole family will love. -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 136 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 231mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
CORN AND HALLOUMI SUMMER SALAD RECIPE BY TASTY
Charred summer corn adds smoky sweetness to this centerpiece summer salad. Layered with seared halloumi, za'atar pita chips, juicy summer tomatoes, and crunchy hazelnuts, this salad is sure to satisfy. Just add your favorite protein and dinner is complete!
Provided by Karlee Rotoly
Categories Lunch
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F (200°C).
- Heat a large cast iron skillet over medium-high heat. Add the corn and cook for 10-12 minutes, turning occasionally, until charred on all sides. Remove the corn from the pan and set aside to cool.
- Reduce the heat to medium. Add the halloumi to the skillet and sear for 2-3 minutes, or until golden brown. Flip and sear for another 1-2 minutes, or until golden brown on the other side.
- Tear the pita into irregular pieces directly onto an unlined baking sheet. Drizzle with the olive oil and season with the za'atar and salt. Use your hands to toss until evenly coated. Bake for 10-12 minutes, stirring halfway through, until the pita is golden brown and begins to crisp.
- Make the dressing: in a small jar with a lid, combine the Dijon mustard, maple syrup, shallot, red wine vinegar, olive oil, black pepper, and salt. Secure the lid and shake vigorously to emulsify. Refrigerate until ready to assemble the salad. The dressing will keep in the refrigerator for up to 1 week.
- On a cutting board, lay an ear of corn on its side and cut off the kernels, keeping the kernels in clusters if possible. Roughly chop the hazelnuts. Cut each halloumi slab diagonally into quarters.
- Assemble the salad: In a large shallow bowl, combine half of the greens, half of the mint, half of the pita, half of the cherry tomatoes, and half of the corn. Season with salt and top with half of the halloumi. Repeat with the remaining ingredients (layering helps make the salad more interesting and full). Top the salad with the toasted hazelnuts. Drizzle the dressing over the salad just before serving.
- Enjoy!
Nutrition Facts : Calories 480 calories, Carbohydrate 39 grams, Fat 32 grams, Fiber 6 grams, Protein 13 grams, Sugar 9 grams
SUMMER CORN SALAD
This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette.
Provided by Eileen
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 305.5 calories, Carbohydrate 42.8 g, Fat 15.6 g, Fiber 6.1 g, Protein 6.2 g, SaturatedFat 2.2 g, Sodium 8.7 mg, Sugar 9.5 g
GRILLED FLANK STEAK AND CORN SALAD RECIPE BY TASTY
Here's what you need: corn, olive oil, salt, black pepper, flank steak, smoked paprika, brown sugar, chili powder, onion powder, ground cumin, chipotle powder, garlic powder, canola oil, red fresno chilies, avocado, red onion, cherry tomato, jalapeñoes, honey, lime juice
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 20
Steps:
- In a medium bowl, drizzle the corn with 2 tablespoons of olive oil and season with salt and pepper to taste. Massage the corn until fully coated. Set aside.
- In a small bowl, combine the paprika, salt, brown sugar, chili powder, onion powder, cumin, garlic powder, chipotle powder, and black pepper and mix together.
- Sprinkle the dry rub all over both sides of the flank steak. Rub in the spices.
- On a heated grill or grill pan greased with canola oil, add the seasoned flank steak and cook until it begins to char slightly, about 3 minutes each side. Remove from the grill and let rest for at least 15 minutes to cool and keep the juices inside.
- Add the seasoned corn to the grill pan. Cook until charred slightly, 3-5 minutes per side. Remove the corn from the grill and set aside to cool.
- Set a small bowl upside-down inside a large bowl. Stand the corn cobs on the small bowl and cut off the kernels. Remove the small bowl.
- Add the chiles, avocado, red onion, cherry tomatoes, jalapeños, lime juice, honey, salt, pepper, and the remaining 2 tablespoons of olive oil. Mix to combine.
- Cut the meat into ½ inch (1 cm) slices.
- Top with the corn salad and serve.
- Enjoy!
Nutrition Facts : Calories 455 calories, Carbohydrate 28 grams, Fat 23 grams, Fiber 4 grams, Protein 35 grams, Sugar 10 grams
FRESH CORN SALAD
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
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
CHICKEN AND CORN SALAD RECIPE BY TASTY
Here's what you need: olive oil, lemon juice, salt, pepper, paprika, chili powder, roasted red pepper, chicken breast, oil, romaine lettuces, corn, black beans, jalapeño, red onion
Provided by Iván Emilio Albino
Categories Lunch
Yield 3 servings
Number Of Ingredients 14
Steps:
- Blend the roasted red peppers with lemon juice, olive oil, salt, pepper, and paprika.
- Infuse the chicken breast with a preferred oil, salt, pepper and chili powder.
- Bake the chicken breast for 20 minutes at 400 F.
- Slice three heads of romaine and add it to a salad bowl, along with corn, drained black beans, diced chicken, red onion, and a jalapeno, toss the salad.
- Pour the dressing over the tossed salad.
- Enjoy!
Nutrition Facts : Calories 600 calories, Carbohydrate 51 grams, Fat 44 grams, Fiber 16 grams, Protein 29 grams, Sugar 10 grams
GRILLED CORN SUMMER PASTA SALAD RECIPE BY TASTY
Here's what you need: corn, olive oil, dried orecchiette pasta, cherry tomato, red onion, avocado, fresh cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, pepper
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 406 calories, Carbohydrate 49 grams, Fat 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 8 grams
CORN SALAD
Provided by William Matthews
Categories easy, quick, salads and dressings, side dish
Time 15m
Yield Eight servings
Number Of Ingredients 13
Steps:
- Cook the frozen corn according to instructions. Drain.
- In a large bowl, combine the corn with the scallions and pimentos.
- In a separate bowl, whisk together the vinegar, mustard, honey, garlic, thyme, cumin, salt and pepper. Add the oil in a steady stream, whisking constantly until the mixture is emulsified. Pour the dressing over the salad, add the coriander and toss until well mixed.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 24 grams, Carbohydrate 44 grams, Fat 29 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 529 milligrams, Sugar 10 grams, TransFat 0 grams
DELICIOUS CORN SALAD
I got this recipe from my pastor's wife - it is fabulous. Goes together quick and easy, perfect for a hot summer day.
Provided by Snicklefritzie
Categories Corn
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix first 5 ingredients together in bowl.
- Chill.
- Just before serving, stir in crushed Fritos.
- I use a mixture of red and green pepper to give it good color.
Nutrition Facts : Calories 603, Fat 34.3, SaturatedFat 7.8, Cholesterol 30, Sodium 1172, Carbohydrate 69.2, Fiber 5.9, Sugar 7.6, Protein 12.1
CORN PASTA SALAD
After tasting this cool salad at a family reunion, I immediately asked for the recipe. It has tricolor pasta, sweet corn, juicy tomatoes and crunchy peppers to make it pretty and tasty. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 7 ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well. , Pour over pasta mixture and toss to coat. Cover and refrigerate overnight.
Nutrition Facts : Calories 133 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ZESTY SOUTHWEST CORN SALAD
Easy and delicious, this salad is refreshing with your summer grilled dishes.
Provided by CookingQueen
Categories Corn Salad
Time 20m
Yield 10
Number Of Ingredients 12
Steps:
- Combine corn, tomatoes, bell pepper, and onion in a large bowl.
- Whisk olive oil, cilantro, vinegar, lime juice, chili powder, cumin, garlic powder, and cayenne together in a small bowl. Add dressing to corn mixture just before serving and toss well.
Nutrition Facts : Calories 139.5 calories, Carbohydrate 21.5 g, Fat 6.3 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 8.6 mg, Sugar 3.6 g
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