Corn And Green Pepper Salad Recipes

Steps:

• Cut off about 1/2 inch of the corn stalk using a large, sharp knife. Do not shuck the corn.
• Fill a large bowl with cold water and ice.
• Microwave corn on high, about 2 minutes per ear. Carefully peel off husks and silk. Plunge corn into the ice water. Remove corn from water and pat dry.
• Stand corn upright and slice off kernels, turning the ear as you go. Transfer kernels to a bowl; add green pepper, green chile peppers, vinegar, sugar, cumin, and pepper. Chill until serving.

Steps:

• Shuck corn and cook in boiling water 1 minute. Cool corn by running under cold water. Scrape kernels off ears.
• Mix kernels with remaining ingredients and serve.

Steps:

• Combine peppers, tomatoes, onions, garlic, parsley in a bowl with your fingertips. Squeeze the juice of the lemon with the lemon half sitting upright. This will help prevent the seeds from falling into the bowl. The lemon juice will spill down over the sides of the lemon and the seeds will remain with the fruit. Squeeze the juice evenly over the salad. If the lemon is under-ripe, microwave it for 10 seconds before you cut into it. Next, sprinkle a tablespoon of vinegar over the salad -- just eyeball it. Drizzle the extra-virgin olive oil over the salad, add the salt, pepper and cumin. Toss again. Taste to adjust seasonings and serve.

Steps:

• In a non-stick skillet, heat the oil over moderately high heat until it is hot but not smoking Add corn and pepper dice and saute, stirring, until tender but still crunchy, about 3 minutes. Stir in red pepper flakes and cook 15 more seconds. Season with salt and pepper.

Steps:

• In medium bowl, combine corn, bell pepper and oil; toss to coat. Spread in ungreased 15 x 10 x 1 inch baking pan or on cookie sheet.
• Broil 4 to 6 inches from heat for 9 to 14 minutes or until corn is light golden brown, stirring once or twice.
• Place corn mixture in same bowl. Add onions, sugar, cumin, salt and lime juice; mix well.
• Sprinkle with cilantro. Serve immediately.

Steps:

• Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
• Preheat grill for high heat. Remove silks from corn, but leave the husks.
• Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
• Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
• In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

Steps:

• In a small bowl, whisk mayonnaise, buttermilk, 1/2 cup Parmesan, lemon juice, Worcestershire sauce, garlic powder, salt and pepper. Refrigerate, covered, until serving., Meanwhile, in a Dutch, bring 8 cups water to a boil. Add beans; cook, uncovered, just until crisp-tender, 2-3 minutes. Drain and immediately drop into ice water. Drain and pat dry; transfer to a serving bowl., Cut corn from cobs. In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat. Add corn; cook and stir until tender, 6-8 minutes. Remove from heat and add to beans; refrigerate, covered, until chilled., Stir mayonnaise mixture into vegetables; toss to coat. If desired, sprinkle with additional Parmesan.

Steps:

• Prepare corn according to package directions; drain and set aside. In a large bowl, combine the tomatoes, onions and green pepper; stir in corn. In a small bowl, combine the remaining ingredients; pour over salad and toss to coat. Chill until serving.

Steps:

• Put the dried beans in a large bowl. Add water to cover generously and leave them to soak, at least 8 hours.*See note.
• Drain the beans, rinse, then drain again.
• Peel the onion and stud it with the cloves. Place the beans in a casserole. Add the bouquet garni, onion and chili peppers, if using. Cover generously with water, bring to boil and boil for 10 minutes,cover and simmer until the beans are done, about 1-1 1/2 hours.Add salt halfway through cooking.
• Drain the beans, discarding the bouquet garni and the onion. Rinse the beans again under cold water, and drain again thoroughly.
• For the chili pepper dressing:.
• Strip the cilantro leaves from the stem.Chop the leaves finely. Whisk together the vinegar,cumin,salt and pepper.
• Cut the peppers lengthwise, discarding the seeds and ribs. Cut into thin strips, then across into diced. Add the diced peppers to the whisked dressing ingredients. Gradually whisk in the safflower oil, so that the vinaigrette emulsifies, and thickens slightly. Stir in the cilantro, reserving a little for garnish. Taste for seasonings.
• Prepare the vegetables and toss the salad:.
• Remove the husks and silks from corn.** Bring a large saucepan of water to a boil. Add the corn and cook 5-7 minutes.** Drain the corn,and when cool enough, remove the kernals.
• Core and seed the red, green and yellow peppers,making sure to remove the ribs inside. Then place the cut side up and dice. Core the tomatoes, core an "x" on the base of each. Immerse in boiling water until the skins start to split. Transfer to cold water. Peel and seed the tomatoes, then chop.
• In a large bowl, combine the kidney beans,.
• corn,tomatoes and peppers and peppers,corn kernels,tomatoes, bell peppers and chili-pepper.Gently toss the salad and taste for seasoning. Cover and chill in the refrigerator.
• Note*: An alternative to soaking the beans, put them in a saucepan, cover with water, bring to a boil, and then simmer for 30 minutes. Drain them, rinse and drain again.
• Note**If fresh corn is not available, substitute 2 cups of defrosted corn kernals. dd them to the salad without cooking. If using this method, skip to step 3.