Coldcornsalad Recipes

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SECRET RECIPE COLD CORN SALAD

I definitely recommend doubling this recipe as it is so good that you won't have a kernel left. If you are serving this to kids you don't have to put in the red onion and if you have trouble finding sour pickles a deli will always sell you some sour pickle juice if you just ask. Due to the pickle juice, this will develop a sour taste if left overnight so use within a couple of hours of preparing. Enjoy!

Provided by scancan

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9



Secret Recipe Cold Corn Salad image

Steps:

  • Steam corn if using.
  • Drain well.
  • Dice vegetables and add to the corn.
  • Add remaining ingredients and mix well.
  • Chill for 30 minutes before serving.

16 ounces corn (if using frozen then steam briefly)
1/2 cup hellman's light mayonnaise or 1/2 cup olive oil mayonnaise
1/4 cup sour pickle juice
1/2 of large red bell pepper, finely diced
1/2 red onion, finely diced
1 cucumber, peeled, seeded, and finely diced
1 tablespoon fresh dill or 1/2 teaspoon dried dill
garlic powder, to taste
salt and pepper, to taste

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



Fresh Corn Salad image

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.

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

COLD CORN SALAD

Cold salad is made with corn and peppers. You will be proud to take with you for any holiday occasion!

Provided by LORI HAUSSY

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 8



Cold Corn Salad image

Steps:

  • In a large bowl, mix together the corn, yellow pepper, red pepper, green pepper, red onion, cucumber, tomato and mayonnaise. Adjust the amount of mayonnaise to your liking. Chill until serving.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 13.2 g, Cholesterol 7 mg, Fat 15 g, Fiber 1.8 g, Protein 2 g, SaturatedFat 2.3 g, Sodium 107.4 mg, Sugar 3.2 g

1 (10 ounce) package frozen whole-kernel corn, thawed
¼ cup diced yellow bell pepper
¼ cup diced red bell pepper
¼ cup diced green bell pepper
½ red onion, chopped
¼ cup chopped cucumber
1 small tomato, chopped
½ cup mayonnaise, or to taste

CORN SALAD

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11



Corn Salad image

Steps:

  • For the corn: Prepare a grill for medium-high heat.
  • Brush the corn with olive oil and sprinkle with salt and pepper. Grill until cooked and browned, about 10 minutes. Set aside to cool.
  • For the salad: Add the tomatoes, onions, pepper and jalapeno to a bowl. Pour over the olive oil and lime juice, sprinkle with a pinch salt and pepper and toss.
  • Cut the corn off the cobs, leaving some in shards, then toss gently with the salad, keeping the shards intact. Sprinkle over the cilantro leaves and gently mix in.

6 ears corn
Olive oil, for brushing
Kosher salt and freshly ground black pepper
3 Roma tomatoes, diced
3 green onions, sliced
1 red bell pepper, diced
1 jalapeno, sliced thinly
3 tablespoons olive oil
Juice of 3 limes
Kosher salt and freshly ground black pepper
3/4 cup fresh cilantro leaves, roughly chopped

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



Corn Salad image

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.

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

COLD CORN SALAD

I found this on the net while looking for some corn recipes that were served cold. This is so simple and so good! It's a great side for picnics, take-alongs, pot lucks and just about anything you'd want to take as food.

Provided by FLUFFSTER

Categories     Corn

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8



Cold Corn Salad image

Steps:

  • In a large bowl, mix together the corn, yellow, red and green bell peppers, red onion, cucumber, tomato and mayonnaise.
  • Adjust the amount of mayonnaise to your liking.
  • Chill until serving.

Nutrition Facts : Calories 129.8, Fat 7, SaturatedFat 1, Cholesterol 5.1, Sodium 142.2, Carbohydrate 17.3, Fiber 1.8, Sugar 2.5, Protein 2

1 (10 ounce) package frozen whole kernel corn, thawed
1/4 cup yellow pepper, diced
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
1/2 red onion, chopped
1/4 cup cucumber, chopped
1 small tomatoes, chopped
1/2 cup mayonnaise, less (or more)

COLD CORN DIP

Liven up the next party with our fantastic Cold Corn Dip recipe. Cold Corn Dip is amazing whether served with your favorite crackers or crisp vegetables.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 1h10m

Yield 32 servings, 2 Tbsp. each

Number Of Ingredients 9



Cold Corn Dip image

Steps:

  • Mix first 4 ingredients in medium bowl until blended.
  • Add remaining ingredients; mix well.
  • Refrigerate 1 hour or until chilled.

Nutrition Facts : Calories 60, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 135 mg, Carbohydrate 3 g, Fiber 0.5648 g, Sugar 1 g, Protein 2 g

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 tsp. LEA & PERRINS Worcestershire Sauce
1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese
1-1/2 cups fresh corn kernels
1 can (4 oz.) chopped green chiles, undrained
4 green onions, chopped
3 Tbsp. chopped fresh cilantro

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